Artichoke Hearts on Toast Recipe | YMCA

Ingredients

• 4 slices bread, preferably sourdough
• 1 can of artichoke hearts (8-10 count)
• 1 cup parsley, stems removed
• 2 cloves garlic, peeled
• 4 canned anchovy fillets
• 2 small whole/peeled canned tomatoes
• 1 heaping tablespoon jarred capers
• Seeds (such as sesame, sunflower, and/or pumpkin), dry roasted in a skillet until fragrant and slightly toasty.
• Olive oil