Savor the fresh flavors of springtime with these easy dishes, ready in 30 minutes or less.
Fresh artichokes usually take a long time to cook, but if you slice them thinly and then sauté them, they cook up in a flash.
3 tablespoons of vegetable oil
2 large trimmed* artichokes (1 1/2 lbs.), sliced thinly
1/2 teaspoon kosher salt
5 slices toasted ciabatta bread, cut in half diagonally
3/4 cup ricotta
1/2 teaspoon black pepper
2 teaspoons finely grated lemon zest
6 basil leaves, thinly sliced
1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slide and top with a bit of basil.
* To trim artichokes, snap off thick green outer leaves (about halfRead More »from 13 Quick Dishes with Spring Vegetables