Makes 16 pieces.
6 whole artichokes in brine, very coarsely chopped4 grape leaves in brine, stems removed, rinsed, and very coarsely chopped1/2 cup imported green olives, such as picholine, pitted1 garlic clove, minced1/2 teaspoon grated lemon zest11/2 tablespoons extra-virgin olive oil1 tablespoon lemon juiceSalt and freshly ground black pepper1 long baguette, sliced on the diagonal into 16 1/2-inch slices, toasted or grilledLemon wedges as a garnish
In a bowl, combine the artichokes, grape leaves, olives, garlic, and lemon zest. Place on a cutting board and chop together until coarsely chopped. Return the mixture to the bowl and add the olive oil, lemon juice, and salt and pepper to taste.
To serve, spread the mixture onto the toasted bread and serve immediately, garnished with lemon wedges.
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