Joanne Weir Follow @ChefJoanneWeir

Crostini with Artichokes and Olives

Crostini with Artichokes and Olives

Makes 16 pieces.


6 whole artichokes in brine, very coarsely chopped
4 grape leaves in brine, stems removed, rinsed, and very coarsely chopped
1/2 cup imported green olives, such as picholine, pitted
1 garlic clove, minced
1/2 teaspoon grated lemon zest
11/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 long baguette, sliced on the diagonal into 16 1/2-inch slices, toasted or grilled
Lemon wedges as a garnish


In a bowl, combine the artichokes, grape leaves, olives, garlic, and lemon zest. Place on a cutting board and chop together until coarsely chopped. Return the mixture to the bowl and add the olive oil, lemon juice, and salt and pepper to taste.

To serve, spread the mixture onto the toasted bread and serve immediately, garnished with lemon wedges.