Salty, salty, and surprisingly meaty, marinated artichoke hearts are the perfect tuna substitute in this veggie meltdown. Thick slices of toast are topped with a mixture of artichoke hearts, parsley, lemon zest, garlic and chili flakes. Artichoke hearts have a nice oiliness that adds richness and moisture, so unlike a classic tuna melt, there’s no need for mayonnaise here. It might feel like an extra step, but adding a generous dollop of salted butter to the bread before assembling the melted bread will keep it from drying out and add a welcome layer of richness.
4 melts
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Drain the artichoke hearts and rinse well. Roughly chop them into 1/2 inch pieces.
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In a medium bowl, place the chopped artichoke hearts, parsley, parmesan, lemon zest, grated garlic, and red pepper flakes. Mix well until the ingredients are well blended. This mixture will keep in an airtight container in the refrigerator for up to 4 days.
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Heat the grill and place the bread slices on a baking sheet. Place under the grill for 2-4 minutes, turning once, until the bread is lightly toasted on both sides.
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Brush each slice of toast generously with butter. Divide the artichoke mixture among the toast slices, spreading evenly over each individual slice.
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Top each toast with a generous handful of grated Monterey Jack cheese, followed by a few grated Parmesan shavings.
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Place the toasts back in the grill and cook until the cheese bubbles and begins to brown. Serve immediately.
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