Artichoke Hearts, Roasted Tomatoes, and Sautéed Greens on Baguette Recipe by Mangia
Artichoke Hearts, Roasted Tomatoes, and Sautéed Greens on Baguette
Lots of vegetables with wonderful colors and different flavors fill the lightly toasted crust of a French baguette. These panini, a summer special, should be enjoyable to make. Roast the tomatoes well in advance; wash, dry, and trim the greens and store them in a plastic bag in the refrigerator; drain the artichokes. In short, leave yourself just the sautéing of the greens to do shortly before serving. You fill the skillet with mounds of leafy greens and in seconds, like magic, they cook down to almost nothing!
Ingredients
- 3 cans 14 ounces each artichoke hearts in brine
- 8 ounces baby spinach
- 8 ounces arugula
- 2 garlic cloves
- 5 tablespoons of extra-virgin olive oil
- 1 teaspoon of salt
- 1 tablespoon of freshly ground black pepper
- 3 tablespoons of freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons of grated Pecorino Romano cheese
- 1 large baguette
- 12 roasted plum tomato halves
Instructions
- Drain the artichoke hearts, put them in a colander, and rinse with cold water. With your hand,
- squeeze out as much water as you can; let them drain over the sink. Rinse, pat dry, and cut off the stems on the spinach and arugula. Peel, trim, and finely mince the garlic.
- In a large skillet, cook the garlic in 2 tablespoons of the olive oil over low heat. When it looks translucent, add the spinach and arugula and sprinkle with the salt. Swirl the leaves around a little to start cooking; then cover the pan and turn off the heat. Reserve.
- Put the artichoke hearts in a bowl, add the remaining 3 tablespoons olive oil and the black pepper, and toss well. Add both cheeses and toss again.
- Preheat the oven to 350 degrees Fahrenheit
- Cut the baguette into 3 equal pieces. Slice each piece horizontally through the middle and cut each piece in half. (You will have 12 pieces.) Remove as much of the soft crumb on the inside of each piece as possible, leaving 12 crusty boats. Bake on a baking sheet for about 5 minutes.
- Drain the sautéed greens of all extra liquid and spread a few of the pieces in each crust of bread. Top each crust with 2 artichoke hearts and 1 roasted tomato half, mashing them together slightly.
