Directions

1. Brush bread slices with olive oil. Season each with salt and pepper.

2. Place slices in enamel baking pan. Place on cooking rack in position 3. Set to toast at 425°F. Toast slices until light golden brown, about 2-3 min. Remove.

3. In a medium bowl, combine artichokes, garlic, Parmesan, Gruyère cheese, sour cream, lemon zest, and 1/4 t each salt of and pepper.

4. Spoon onto each slice of toast. Sprinkle bread crumbs on top. Place in enamel baking pan.
5. Toast once again at 350°F until golden brown and the cheese has melted, 6-8 min.
6. While cooking, in a bowl, toss arugula with oil, lemon juice, and a pinch salt and pepper.
7. When done, remove artichoke toasts. Sprinkle with chopped parsley (optional). Serve with arugula salad.