Crostini of Artichokes, Picholine Olives and Shaved Parmesan Recipe

Crostini of Artichokes, Picholine Olives and Shaved Parmesan Recipe


1 baguette, cut on a diagonal into thin (about 1/4-inch) slices
3-4 Tablespoons extra virgin olive oil

6 whole artichokes hearts in brine
1/2 cup green olives, like Picholine or Lucques, pitted 
1 clove garlic, peeled
1/2 teaspoon grated lemon zest
1/4 cup finely grated Parmigiano-Reggiano cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1/4 cup parsley leaves
1/4 teaspoon of kosher salt
freshly ground black pepper to taste

Shavings from chunk of Parmigiano-Reggiano
Lemon wedges
Parsley sprigs


Preheat oven to 350°F.

Make Crostini: Brush the bread slices with olive oil and toast in the oven for 10-15 minutes, until lightly brown and crisp.

Topping: Put the artichokes, olives, garlic, lemon zest and Parmigiano-Reggiano cheese in a food processor.   Pulse for 1 minute scrapping down the sides once.  Add the olive oil, lemon juice, parsley, salt and pepper to taste. Pulse for another minute. Correct seasoning if necessary.

To Serve: Spread a heaping tablespoon of the mixture onto each crostini, top with a shaving of Parmigiano-Reggiano and a sprig of parsley. Serve immediately. Decorate the platter with lemon wedges if desired.

Recipe created by Parties That Cook®


Makes 24 crostini