Pea and Artichoke Toasts

Fresh veggies and a few pantry staples make these toasts a quick and easy dinner to enjoy any day of the week.

pea and artichoke toasts
Photo: Kelsey Hansen
Total Time:
15 mins
4 toasts


  • 1 6-8.1 ounce jar marinated quartered artichoke hearts

  • 1 ⅓ cup frozen peas

  • 2 teaspoon red wine vinegar

  • 1 15 ounce can cannellini beans, rinsed and drained

  • 1 tablespoon chopped fresh oregano

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 thick oval slices country bread, toasted

  • 4 thin slices ham or prosciutto

  • 1 medium carrot, peeled


  1. Drain marinade from artichoke hearts, reserving 3 tablespoons marinade. Place frozen peas in a heatproof bowl. Pour boiling water over and let stand 1 minute; drain well. In a food processor combine 1 cup peas, 2 tablespoons reserved marinade, 1 teaspoon red wine vinegar and puree till smooth. Stir in remaining peas.

  2. In a small bowl mash beans with oregano, remaining 1 teaspoon red wine vinegar, salt, and pepper. Spread over toasted country bread slices then spread with pea mixture. Top with artichoke hearts and thin slices ham or prosciutto. Use a vegetable peeler to peel carrot strips. Arrange over toasts. Drizzle with remaining marinade and sprinkle with cracked black pepper.

Nutrition Facts (per serving)

301 Calories
6g Fat
53g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 301
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 900mg 39%
Total Carbohydrate 53g 19%
Total Sugars 3g
Protein 17g
Vitamin C 14mg 70%
Calcium 68mg 5%
Iron 4.2mg 23%
Potassium 436mg 9%
Folate, total 52.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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