Pureed Artichoke Crostini with Lime Salt

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

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


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