Artichoke Bruschetta

Eating out and ordering in are facts of life in New York City. The restaurants are too many and the hours between work and sleep and work again are too few to cook. And perhaps most importantly, our kitchens are just too small. Those of us who can’t give up cooking must cope with inches of counter space, miniature fridges, and cupboards that hold little more than a lone frying pan. We must become masters of improvisation and substitution: a pot makes a great mixing bowl, and a stepping stool an excellent cooling rack.

One of my favorite recipes that requires just one pan and a cutting board is Artichoke Bruschetta. Using only one receptacle and one surface, it’s doable in even the tiniest of kitchens, and all of the ingredients are available at almost any bodega in the city (let’s not get into the ordeal of grocery shopping in New York. Suffice it to say that your corner, or the next corner’s, bodega should carry everything you need for this recipe).

For the recipe and what to cook next…

Artichoke Bruschetta
One 12 ounce can of marinated artichokes
One tablespoon extra virgin olive oil
One glove of garlic, minced
½ yellow onion, chopped
1/3 yellow pepper, chopped
1/3 cup frozen peas
Salt and Pepper

– Heat olive oil in a pan for one minute
– Add chopped onion and pour ½ of the liquid from the artichoke jar into the pan
– Sautee onions for 5 minutes
– Add chopped garlic and peppers and slowly add the remainder of the artichoke marinade
– Let onion, garlic and peppers cook on medium to high heat (cover to speed up process) for 5 more minutes, and then add peas
– When onions are translucent and soft (about 15 minutes), add chopped artichokes and cook on low heat for 5 more minutes, adding salt and pepper to taste
– Remove from heat and pulse ¾ of the mixture in a food processor for a few seconds, so that artichokes are chopped up but still chunky. If you don’t have a food processor, chop the ¾ up by hand
– Mix all parts together and serve over toasted bread, brushed lightly with olive oil

What to do with leftover artichoke topping? Use on couscous or chicken, or in salads or pasta.

What to do with leftover artichokes or peas? Use in a pasta primavera, like this Spinach penne, artichokes, peas, asparagus, pine nuts, lemon zest and feta pasta: