not a big choke fan, but this was good
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Credit: André Baranowski
ingredients
8 ½"-thick slices ciabatta or another peasant-style breadExtra-virgin olive oil
1 garlic clove, smashed
½ cup mascarpone
1 6½oz. jar marinated artichoke hearts
2 tbsp. finely chopped chives
2 oz. parmesan, shaved thin with a peeler
Freshly ground black pepper, to taste
Instructions
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 marcarpone on top of each toasted slice. Top marscapone with artichoke hearts, chives, parmesan, and pepper. Drizzle with more oil, if you like.
