Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
Transfer the artichoke mixture to a food processor. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.
A full-flavored California Sauvignon Blanc.
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