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:

Quickview
441k Calories
22g Protein
27g Total Fat
26g Carbs
13% Health Score
Limit These
Calories
441k
22%

Fat
27g
42%

  Saturated Fat
10g
63%

Carbohydrates
26g
9%

  Sugar
1g
2%

Cholesterol
33mg
11%

Sodium
1290mg
56%

Get Enough Of These
Protein
22g
44%

Calcium
630mg
63%

Phosphorus
386mg
39%

Selenium
22µg
32%

Vitamin A
1063IU
21%

Folate
84µg
21%

Vitamin C
16mg
20%

Vitamin B2
0.29mg
17%

Vitamin B1
0.22mg
15%

Iron
2mg
12%

Zinc
1mg
12%

Manganese
0.22mg
11%

Fiber
2g
10%

Vitamin B3
1mg
10%

Vitamin B12
0.59µg
10%

Magnesium
33mg
8%

Vitamin E
1mg
8%

Vitamin K
6µg
7%

Copper
0.1mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.39mg
4%

Potassium
102mg
3%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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