Copy Cook – Kevin’s Artichoke Toast
Room 39 serves my favorite Kansas City brunch, and their Kevin’s Artichoke Toast is delicious. The first time I had it I became so obsessed with recreating it that I made it the next day for dinner. Since then I’ve served it to friends several times; it works well as an anchor for a light brunch or appetizer before dinner. It’s also vegan friendly, provided you use vegan bread.
You should really go to Room 39 and order the original for yourself; then later, once you can’t stop thinking about it, use my recipe to recreate your own. Kevin, we salute you.
Need
4 slices of crusty, hearty bread (I used multi-grain ciabatta)
1 can artichoke hearts in water, drained (squeeze excess water out of each heart)
1 clove garlic
Olive oil
Sea salt
Cracked pepper
Fresh tomato, thinly sliced
Arugula
Fresh Lemon juice
Do
Toast thin slices of ciabatta bread underneath the broiler, on both sides, until fairly crispy. Meanwhile, in a food processor blend artichoke hearts and garlic together with a tsp of olive oil and sea salt to taste. This should come together in a nice paste, about the consistency of hummus.
Take the bread out of the oven and spread each slice with a generous amount of artichoke mixture. Top each with a slice of tomato, some arugula, and a squeeze of lemon juice, drizzle of olive oil, and salt and pepper. Serve with fresh fruit and hot coffee.
