Crostini of artichokes & chives
You can never have too many Mediterranean recipes, so give Crostini of artichokes & chives a try. This recipe serves 6 and costs $2.04 per serving. One portion of this dish contains approximately 22g of protein, 27g of fat, and a total of 442 calories. 40 people have made this recipe and would make it again. Head to the store and pick up artichoke hearts, parmesan, parmesan, and a few other things to make it today. It works well as a hor d'oeuvre. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Steamed Baby Artichokes With Lemony Brown-butter Sauce & Chives, Crostini di fegatini (Tuscan Chicken Liver Crostini), and Crostini di Fegatini (Chicken Liver Crostini).
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
390g can artichoke hearts
1 baguette, thinly sliced
small bunch chives, snipped
2 small garlic cloves, 1 crushed, 1 halved
juice 1 lemon
3 tbsp extra-virgin olive oil
few parmesan shavings, to serve
25g parmesan, grated
Equipment:
food processor
grill
Cooking instruction summary:
Drain the tin of artichoke hearts andput them in a food processor with a goodsqueeze of lemon, the crushed garlicclove, 1 tbsp of the extra virgin olive oil,the Parmesan, a good pinch of salt andplenty of black pepper. Pulse to a chunkypurée, scraping down the sides once ortwice. Stir in a few snipped chives. Thiscan be made a day ahead and chilled.Grill 12 slices of the baguette oneach side until golden, rub lightly withthe cut garlic clove and brush with therest of the extra virgin olive oil. Spreadgenerously with artichoke mix, scatterover Parmesan shavings and remainingchives, grind over pepper and serve.
Step by step:
1. Drain the tin of artichoke hearts andput them in a food processor with a goodsqueeze of lemon, the crushed garlicclove, 1 tbsp of the extra virgin olive oil,the Parmesan, a good pinch of salt andplenty of black pepper. Pulse to a chunkypurée, scraping down the sides once ortwice. Stir in a few snipped chives. Thiscan be made a day ahead and chilled.Grill 12 slices of the baguette oneach side until golden, rub lightly withthe cut garlic clove and brush with therest of the extra virgin olive oil.
2. Spreadgenerously with artichoke mix, scatterover Parmesan shavings and remainingchives, grind over pepper and serve.
Nutrition Information:
covered percent of daily need
