Cheesy Artichoke Toasts

This recipe is reminiscent of the artichoke dip, the we all loved, from the 80’s. I had a recipe card that I used for that dip and it’s been used so much it has separated!! Use this recipe as an appetizer, or as a side with soup. Your family and friends will love it!

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Yield: 4-8 servings (depending on the amount of dip used on the toast)
  • Category: ,


  • 4 thick slices sourdough bread
  • 1 (9-ounce) package frozen artichoke hearts, thawed and roughly chopped
  • 1 clove garlic, finely grated
  • 2 oz Parmesan, grated (about 3/4 cup)
  • 1 oz Gruyère, coarsely grated (about 1/2 cup)
  • 2 tbsp. sour cream
  • 1/2 tsp. finely grated lemon zest plus 1 tablespoon lemon juice
  • Kosher salt
  • Pepper
  • 2 tbsp. panko
  • 1/4 c flat-leaf parsley, chopped
  • 1 (5-ounce) package baby arugula
  • 2 tbsp. olive oil


  1. Heat broiler. Broil bread slices until crisp, 1 to 2 minutes per side. Transfer to a baking sheet and reduce oven temperature to 425°F.
  2. In a medium bowl, combine artichokes, garlic, Parmesan, Gruyère, sour cream, lemon zest, and 1/4 teaspoon each salt and pepper. Spoon on toasts and sprinkle with panko. Bake until golden brown and cheese is melted, 8 to 10 minutes. Sprinkle with chopped parsley, if desired.
  3. Meanwhile, in a bowl, toss arugula with oil, lemon juice, and pinch each salt and pepper. Serve with toasts.