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.
4–6 servings
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Combine zest of 1 lemon, 1 cup whole-milk ricotta, 2 tsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor; season with freshly ground pepper. Process until ricotta is fluffy and mixture is smooth, about 2 minutes. Set aside.
Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium. Cook 2 thick-cut slices sourdough bread, cut in half crosswise, until golden brown and crisp underneath, about 4 minutes. Transfer bread to plates and turn fried side up. Repeat with another 1 Tbsp. extra-virgin olive oil and remaining 2 thick-cut slices sourdough bread, cut in half crosswise. Wipe out skillet.
Heat remaining 2 Tbsp. extra-virgin olive oil in same skillet. Cook one 12-oz. jar marinated artichoke hearts, preferably grilled, drained, and one 2-oz. jar capers, drained, stirring occasionally, until artichokes are dark brown in spots, capers are darkened in color, and skillet looks dry, 5–8 minutes.
Meanwhile, combine 3 red radishes or 1 small watermelon radish, trimmed, thinly sliced, and 2 cups coarsely chopped mixed tender herbs (such as basil, chives, dill, and/or mint) in a small bowl. Add 1 Tbsp. fresh lemon juice and reserved 1 Tbsp. artichoke marinade and 2 tsp. caper brine; toss to coat.
Mound reserved whipped ricotta on toasts. Top with artichoke mixture, then herb salad. Season with pepper.
Do ahead: Whipped ricotta can be made 2 days ahead. Cover and chill.
