I love this versatile artichoke basil toasts recipe! You can use it as a tasty dip with chips, as open-faced sandwiches for lunch or dinner, or for sandwich triangles at a tea or brunch. And it’s delicious every time.
When using as a meal, I serve this as an open-faced sandwich on two slices of rye toast – so good! I also serve it on toast triangles as an appetizer. Again, I use pumpernickel rye bread, but you can use your favorite bread – the important part is to toast the bread. When preparing your toast, be sure to make it as crisp as you can. 
For the greens, you can use spinach, any kind of lettuce, or arugula. I use a combination of romaine lettuce and arugula, because I like the contrast of the light green and dark green. The greens add a nice crunch and chew to the spread.
I assemble the triangles and sandwiches by putting the lettuce on the toasted bread first, then adding the artichoke basil blend. This way, the lettuce holds the moist blend up away from the bread some, and keeps the toast from getting soggy. Even then, you should serve these as soon as possible after assembling them.
For serving only two people, the recipe written as is will work for dip. To use as a dip for a party, I would double this recipe. And as the recipe is written below, you will get 12 triangle toasts for appetizers or two full open-faced sandwiches for a meal.
I have omitted olive oil from the original recipe, because the artichokes are already soaked in it. But, if you find some olive oil drained off of the artichokes into a dish where they sat, pour that olive oil into the mix, too. You should use it in the recipe rather than waste it.
This recipe was adapted from Pinch of Yum. If you are looking for more party dips, please check out my dips & salsas. You might also enjoy this vegan artichoke tart.
However you serve this recipe, I know you’ll make it more than once!
| Prep Time | 15 minutes |
| Servings |
large toast slices
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- 1 1/2 - 2 cloves garlic minced
- 1 14-ounce can white beans or chickpeas (I used white beans), drained and rinsed
- 1 handful fresh basil
- 1/2 lemon juiced
- 1 heaping cup jarred artichoke hearts
- salt and pepper to taste
- 2 cups greens spinach, lettuce, arugula or a combination
- 4 large slices pumpernickel rye bread or your favorite bread
Ingredients
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- Put the garlic and white beans, plus half of the basil into your blender or food processor. Pulse until the ingredients are almost a paste, but still slightly lumpy.
- Chop the artichoke hearts and cut the basil into thin slices.
- To a small mixing bowl, add the lemon juice, remaining basil, artichoke hearts and salt and pepper. Add the garlic and white bean mixture and stir to combine all.
- Toast four large slices of pumpernickel rye bread, cutting each slice into three triangles after toasting.
- Chop 2 cups of greens (spinach, lettuce, or arugula, or any combination of these). Place a small amount of the greens on each toast and add a large spoonful of the artichoke blend on top of the greens. Spread the blend to cover the toast. Sprinkle with cracked pepper before serving.
- This recipe is delicious as a dip. For the dip, you can omit the greens or leave them in for crunch. Refrigerate with any greens separate from the artichoke basil blend to keep the greens from wilting.
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