Roman Artichoke Crostinis

Prep time: 20 mins
Cook time: 15 mins

Makes: 3 dozen

INGREDIENTS:

2 (6-ounce jar) marinated artichoke hearts, drained, patted dry, chopped

1 cup grated Romano or Parmesan cheese

½ medium garlic clove, finely chopped

5 tbsp mascarpone (cream) cheese or more if desired creamy consistency

1 tbsp freshly squeezed lemon juice or to taste

1 tbsp chopped flat leaf parsley or chives (optional)

1/3 inch thick French bread baguette rounds or Italian Rustic bread

Extra-virgin olive oil

DIRECTIONS:

Roughly puree the artichokes, mascarpone and garlic in a food processor.  Mix in 1 tbsp of lemon juice.  Taste and add more lemon juice if needed.  The finished puree should have some texture and not be completely smooth.  Transfer to a bowl and fold in chives or parsley.

Toast or grill the bread in a 400 F degree oven or under the broiler, drizzled on one side with olive oil.  Mound with the artichoke puree while the bread is still warm and serve immediately.