4 thick slices sourdough bread or any multigrain bread
1 (9-ounce) package frozen artichoke hearts, thawed and roughly chopped
2 cloves garlic, finely grated
3 oz. freshly grated parmesan cheese (about 3/4 cup)
1 oz. Gruyère, coarsely grated (about 1/2 cup)
1 tbsp. sour cream
1 tbsp mayonnaise
1 tsp. finely grated lemon zest plus 1 tablespoon lemon juice salt to taste
Pepper
1/2 tsp crushed red pepper
2 tbsp. panko
1/4 c. flat-leaf parsley, chopped
1 (5-ounce) package baby arugula
2 tbsp. olive oil
Heat broiler. Broil bread slices until crisp, 1 to 2 minutes per side. Transfer to a baking sheet and reduce oven temperature to 425°F.
In a medium bowl, combine artichokes, garlic, parmesan, gruyère, sour cream, mayonnaise, lemon zest, red crushed pepper, salt and pepper. Spoon on toasts and sprinkle with panko. Bake until golden brown and cheese is melted, 8 to 10 minutes. Sprinkle with chopped parsley, if desired.
Meanwhile, in a bowl, toss arugula with oil, lemon juice, and pinch each salt and pepper. Serve with toasts on the side or on the top of the toasts.
