Artichoke Caponata - Spring | Cooking with Julie

Ingredients

• 6 tablespoons extra-virgin olive oil, divided (3+3)
• 1 large red onion cut into ½ inch dice
• 2 tablespoons almonds, slivered and toasted
• 2 tablespoons currants
• 1 teaspoon chili flakes
• 3 cloves of garlic, thinly sliced
• 30 baby artichokes 1 - 1 1/2 inches wide, trimmed and cut into ¼ inch slices
• 2 tablespoons sugar
• 3 tablespoons red wine vinegar or balsamic vinegar
• 20 fresh mint leaves
• 1 bunch Italian parsley, coarsely chopped to yield ¼ cup
• Sea salt
• 4 slices peasant bread, grilled