Crostini of artichokes & chives

10-30 minutes 200 kcal or less 6 servings baguette baguettes bites canapés chive chives crostiny nibbles quick sharing tapas toast

N/A

Source

Ingredients

390g can artichoke hearts

juice 1 lemon

2 small garlic cloves , 1 crushed, 1 halved

3 tbsp extra-virgin olive oil

25g parmesan , grated

small bunch chives , snipped

1 baguette , thinly sliced

few parmesan shavings, to serve

Method

Drain the tin of artichoke hearts and put them in a food processor with a good squeeze of lemon, the crushed garlic clove, 1 tbsp of the extra virgin olive oil, the Parmesan, a good pinch of salt and plenty of black pepper. Pulse to a chunky purée, scraping down the sides once or twice. Stir in a few snipped chives. This can be made a day ahead and chilled.

Grill 12 slices of the baguette on each side until golden, rub lightly with the cut garlic clove and brush with the rest of the extra virgin olive oil. Spread generously with artichoke mix, scatter over Parmesan shavings and remaining chives, grind over pepper and serve.