Marjorie Taylor, Kendall Smith Franchini

Homemade Fresh Cheese and Artichoke Tartines

Name: Homemade Fresh Cheese and Artichoke Tartines
Cuisine: French
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; 2½ cups (400 g) Preserved Artichokes or 14 ounces (400 g) high-quality preserved whole artichokes (from two 10-ounce / 280-g jars, drained and halved lengthwise if large); 2½ cups (400 g) Preserved Artichokes or 14 ounces (400 g) high-quality preserved whole artichokes (from two 10-ounce / 280-g jars, drained and halved lengthwise if large); Juice of ½ lemon; Fleur de sel and freshly ground black pepper; Fleur de sel and freshly ground black pepper; 6 to 12 tablespoons (3 to 6 ounces / 85 to 170 g) Homemade Fresh Cheese or high-quality whole-milk ricotta, or as needed; 6 to 12 tablespoons (3 to 6 ounces / 85 to 170 g) Homemade Fresh Cheese or high-quality whole-milk ricotta, or as needed; 4 slices Weeknight Toasts; Handful fresh flat-leaf parsley leaves; Grated zest of 1 lemon; Parmesan cheese, for grating

Preparation info

Makes
4
toasts

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

When Burgundy gets a chilling winter downpour and we don’t want to leave the house, we’re grateful to have Preserved Artichokes on hand. We combine them with fresh cheese (made from ingredients we usually have) for toasts that make a simple, hearty meal any time of year.

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
2½ cups (400 g)

Europe
France
Dinner
Vegetarian
Gluten-free
Winter

Method

In a large sauté pan, heat the olive oil over medium heat. When hot, add the artichokes, cut-sides down if halved, and cook until lightly browned, 1 to 3 minutes. Turn the artichokes, shaking the pan to unstick the artichokes as necessary, and cook for 1 to 2 minutes to warm through the second side. Add the lemon juice to the pan and season the artichokes with salt and pepper. Transfer to a pla