Summer grilling has begun . . .
The first time I tasted Sauce Kerkennaise, I knew I needed to recreate it at home.
I was stealing a bite off my husband’s plate at Oleanna, a Middle Eastern restaurant in Cambridge. He had ordered Lamb Brik, a of crisp, wafer-thin crepes enveloping shredded lamb, parsnip puree, and dollops of tomato relish. The relish was tangy and fresh, punctuated with chunks of diced artichoke and lightly perfumed with warming spices that I couldn’t quite identify . . . I flipped to the menu’s scant description of “Lamb Brik.” Sauce Kerkennaise.
Months later, I’m finally presenting my personal spin on this Tunesian classic: Artichoke Kerkennaise Bruschetta.
Grilled artichoke hearts tossed in spiced tomato relish, heaped on crusty, lightly charred baguette. The artichokes are smoky, and the tomato is bright and acidic, but beautifully balanced by the warmth of the spice, the freshness of the herbs, and the brine of the capers. Fresh, juicy, smoky, crunchy, these artichoke tomato toasts will transport you to the Mediterranean in less time than it takes for you to lick the tomato juice off your fingers.
Sauce Kerkennaise is not traditionally served on toast—or even with artichokes. In Tunesia, they serve it with grilled shrimp; it’s their North African version of a zippy cocktail relish. So while I’m sticking closely to the traditional sauce, I’m using it in a completely different context. Here artichokes stand in for the traditional shrimp while the grilled bread makes a great base for the dish and simultaneously calls to mind another Mediterranean classic: the Bruschetta. Authentic? Absolutely not. But absolutely delicious!
Whenever I travel, I love getting the chance to experience new foods, new combinations of textures and flavors—but equally, I love bringing the memories of those experiences home and trying to recreate them in my kitchen. I love sharing them with others. I’ve never been to Tunesia, but whenever I make this dish, I feel I’m enjoying a taste of it, if only for a moment. I hope you can too!
Enjoy!
Artichoke Kerkennaise Bruschetta
(Makes 3 cups artichoke kerkennaise and 12 toasts)
2 plum tomatoes, diced
¼ cup thinly sliced scallions
¼ cup parsley, roughly chopped
1 garlic clove, minced
1 serrano pepper, seeded and minced
7 tablespoons olive oil, divided
3 tablespoons white wine vinegar
2 tablespoons non-peril capers
1 teaspoon Diamond Crystal kosher salt, plus additional fro bread
¾ teaspoon ground coriander
½ teaspoon caraway seeds, coarsely chopped
12 slices French baguette
1 (14-oz) can whole artichoke hearts (in water preferably), drained and halved
Method
In a large bowl, stir together tomatoes, scallions, parsley, garlic, serrano, 2 tablespoons olive oil, white wine vinegar, capers, 1 teaspoon kosher salt, coriander, and caraway seeds. Let kerkennaise stand at room temperature for at least 30 minutes.
Heat a grill over medium-high heat or preheat a grill pan on the stove. Brush baguette slices on both sides with 3 tablespoons olive oil and grill until toasted and charred on both sides, about 20-30 seconds per side. Sprinkle with kosher salt and set aside.
Toss artichokes with remaining 2 tablespoons olive oil. Place cut-side down on the grill pan and cook, turning once, until lightly charred on both sides, 4-5 minutes. Toss with kerkennaise.
Spoon the artichoke kerkennaise onto the slices of grilled bread. Serve immediately.
Originally posted May 29, 2022.
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