Pan-fried artichokes with lemon and anchovy on toast
- 6 cups artichoke hearts
- 24 anchovies
- 4 lemons
- 2 ½ tbsp olive oil
- ¼ cup minced garlic
- 12 slices whole grain bread
Cut artichoke hearts into quarters. Finely chop anchovy and set aside. With a zester, remove 2 tbsp zest from the lemon. Cut lemon into wedges and set aside.
Heat a large skillet over high heat. Add olive oil and heat until oil shimmers and sizzles.
Add artichoke hearts and lemon zest to skillet (be careful, as oil may sizzle and spatter). Sauté 1 to 2 minutes, stirring once or twice.
Reduce heat to medium. Add anchovy, garlic and salt and pepper to taste. Cook 1 minute.
Meanwhile, toast bread. Serve warm artichokes on top of toast. Squeeze a lemon wedge over before enjoying.