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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Artichoke Crostini Recipe

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This recipe for Artichoke Crostini is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 (15 oz) can artichoke hearts, drained
1 cup fresh, flat-leaf parsley, coarsely chopped
Zest of 1 lemon
2 garlic cloves, coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup parmesan cheese, grated
Crostini:
1 baguette, sliced 1-inch thick
Extra virgin olive oil
1 garlic clove, halved lengthwise
Directions:
Directions:
Place all topping ingredients in the food processor and pulse until combined. Place a large, non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place in the hot skillet. Toast until each side is browned and firm. Rub cut side of garlic on each piece of bread, then top with the artichoke topping. Serve while still hot.
Personal Notes:
Personal Notes:
When Oliver was the last kid still living at home, we'd have a lunch date once a week. Usually that meant Panera Bread, his favorite spot other than Blue Coast Burrito. One of those lunch dates yielded this recipe from their files, and has become a nice reminder of those days before we were truly empty nesters.

 

 

 

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