Skip to main content
Epicurious

Fried Caper and Artichoke Toasts

Fried Caper and Artichoke Toasts on a beige plate on a orange surface
Photograph by Isa Zapata, food styling by Pierce Abernathy, prop styling by Olga Grigorenko

Pierce Abernathy is partial to multiuse ingredients as a way to cut down on food waste. Case in point: marinated artichokes. Not only are they ready to go right out of the jar, their marinating liquid is ideal for incorporating into pastas, marinades, and salads. Taking inspiration from the ricotta crostini at Misi in Brooklyn, Abernathy tops fried sourdough with whipped ricotta, fried capers, seared artichokes, and an herb salad. You’re going to want a knife and fork for these toasts unless you can handle a bit of a mess. The best jarred artichokes are marinated in oil, but anything will work.

What you’ll need

Read More
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Vegetarian Italian Wedding Soup
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Easy Ham and Cheese Quiche
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Green Falafel Smash Burgers
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.