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Artichoke Dip Toasts with Spinach Pesto

Andy Baraghani
  • 65 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

Baby spinach, packed

1 cup

Flat-leaf parsley

1/2 tsp

Garlic

1

Garlic clove

6

Globe artichokes

1/2

Lemon

1

Shallot, very thinly sliced (about 1/2 cup), medium

2

Thyme, sprigs

2 tsp

Lemon juice, fresh

1

Kosher salt

1

Kosher salt and pepper

1/4 tsp

Red pepper flakes

1/2 cup

Olive oil

2 tbsp

Almonds, toasted

1

Eight 1/4-inch slices Sourdough bread

1/4 cup

Creme fraiche

2 oz

Gruyere, grated

2 tbsp

Parmesan

1/2 cup

White wine, dry