Total:
25 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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

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.

IDEAS YOU'LL LOVE

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Minted Pea Puree Crostini

Recipe courtesy of Claire Robinson

Artichoke and Bean Crostini

Recipe courtesy of Giada De Laurentiis

Crostini with Garden Puree and Parmigiano

Recipe courtesy of Tyler Florence

Artichoke Puree with Crispy Shrimp and Lime

Recipe courtesy of Robin Miller

Grilled Artichoke and Celery Root Puree

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking