Whole wheat crostini with artichoke cream and parmesan

Ingredients

For 1 serving

• Whole wheat bread30 g
• Artichokes100 g
• Parmigiano Reggiano5 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Lemon juiceto taste
• Saltto taste

Contains: gluten, lactose,

In season: February – May

Method

1. Fill a bowl with water and half the lemon juice. Prepare the artichokes: snap off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stalk, halve them and scrape out the choke; cut them into wedges and drop them straight into the acidulated water so they don't blacken.
2. Heat the oil in a frying pan over medium heat with the crushed garlic clove, add the drained artichokes, a pinch of salt and a little water.
3. Cover and cook over medium-low heat for 15 minutes, until the artichokes are tender and crush under a fork; add a splash of water if the pan dries out.
4. Remove the garlic and blend the artichokes with the grated Parmigiano Reggiano and the rest of the lemon juice until smooth; check the salt.
5. Meanwhile toast the wholemeal bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, and spread them with the cream.