Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Photo: André Baranowski
8 1/2"-thick slices ciabatta or another
peasant-style bread
Extra-virgin olive oil
1 garlic clove, smashed
1/2 cup marscapone
1 6 1/2oz. jar marinated artichoke hearts
2 tbsp. finely chopped chives
2 oz. parmesan, shaved thin with a peeler
Freshly ground black pepper, to taste
1. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high. Drizzle the bread with oil. Grill bread slices until both sides are golden brown with slightly charred crusts, 4–5 minutes.
2. While hot, rub bread with garlic. Slather 1 tbsp. of the marscapone on top of each toasted slice. Top marscapone with artichoke hearts, chives, parmesan, and pepper. Drizzle with more oil, if you like.
SERVES 4
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