Artichoke Crostini

Submitted by Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This Italian

Serves 4 as an appetizer


  • 1 (10 oz) jar whole baby artichokes, packed in water, drained
  • 2 Tbs minced celery (remove leaves, chop and set those aside)
  • 4 Tbs jarred green peperoncini (, sliced 1/8 inch thick
  • 4 Tbs roughly chopped fresh flat-leaf Italian parsley
  • 1/2 oz Parmigiano-Reggiano, grated
  • 1 Tbs extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 8 (1/2-inch thick) slices from a whole wheat baguette

Preheat the broiler in your oven.

Cut the artichokes into eighths.  Place them in a medium bowl with the minced celery, sliced peppers, parsley, cheese and olive oil.  Toss together and season with salt & pepper.

Place the baguette slices on a backing sheet and toast under the broiler until crisp and lightly browned on both sides (about 1 min per side).

Place the crostini on a serving plate and top each with an equal amount of the artichoke  mixture.  Scatter the chopped celery leaves on top and serve.


5g fat, 111 calories


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s