6 Ocean Mist Baby Artichokes, rinsed and trimmed
2 Tbsp olive oil
6 slices day old-bread
3 Tbsp lemon juice or vinegar
1 Tbsp shallots, chopped
1 Tbsp chopped fresh herbs (oregano, basil rosemary, parsley, Italian parsley or thyme)
1 tsp garlic, minced
1 tsp stone-ground mustard
½ cup diced, seeded, peeled tomato
Salt and pepper to taste
¼ cup shaved vella jack cheese
Start by cutting each Baby Artichoke in quarters.
Pat dry, then toss with the 2 tablespoon olive oil, and salt and pepper.
Turn into shallow pan and roast in preheated 350°F oven until tender, about 15 minutes.
Meanwhile, toast bread slices until browned and crisp.
In a pan, sauté roasted Baby Artichokes with lemon juice, shallots, herbs, mustard and garlic. Add tomato and heat through.
Season to taste with salt and pepper.
Divide Baby Artichoke mixture among toast slices. Top with cheese shavings.