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Pureed Artichoke Crostini with Lime Salt

Pureed Artichoke Crostini with Lime Salt
PREP TIME
15 min
COOK TIME
10 min
YIELDS
8 servings

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

1
Tbsp olive oil
12
oz frozen artichoke hearts, thawed and patted dry
2
cups baby spinach
3
cloves garlic, 2 chopped, 1 left whole
2
Tbsp lemon juice, plus 1 tsp freshly squeezed
¼
cup grated Parmigiano-Reggiano
3
Tbsp crumbled feta cheese
2
Tbsp flat-leaf parsley leaves
¼
tsp kosher salt
Freshly ground black pepper
2
Tbsp sea salt flakes
1
lime, zested
1
baguette, sliced into 16 rounds and toasted
4
radishes, very thinly sliced for garnish
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Directions

Step 1

Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.

Step 2

In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.

Step 3

Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

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