Salty, briny, and surprisingly meaty, marinated artichoke hearts are the perfect stand-in for tuna in this vegetarian melt. Thick slices of toast are topped with a mixture of artichoke hearts, parsley, lemon zest, garlic, and chile flakes. Artichoke hearts have a pleasant oiliness that adds richness and moisture, so unlike a classic tuna melt, there’s no need for mayo here. It may feel like an extra step, but adding a generous pat of salted butter to the bread before assembling your melt will ward off dryness and add a welcome layer of richness.
4 melts
- Drain and rinse the artichoke hearts well. Roughly chop them into 1/2-inch chunks.
- Add the chopped artichoke hearts, parsley, Parmesan, lemon zest, grated garlic, and red pepper flakes to a medium bowl. Mix well until the ingredients are thoroughly combined. This mixture will keep for up to 4 days in an airtight container in the refrigerator.
- Heat the broiler and place the slices of bread on a baking sheet. Place under the broiler for 2–4 minutes, turning once, until the bread is lightly toasted on both sides.
- Spread each piece of toast generously with butter. Divide the artichoke mixture between the slices of toast, distributing it evenly over the top of each one.
- Top each toast with a generous handful of grated Monterey Jack cheese followed by a few gratings of Parmesan.
- Return the toasts to the broiler and cook until the cheese is bubbling and beginning to brown. Serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.