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Gallery Artichoke-Parmesan Crostini Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Ingredients Ingredient Checklist 8 slices (1/4 inch thick) baguette 2 tablespoons olive oil Coarse salt and ground pepper 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry 1/4 cup shredded Parmesan cheese, plus more for garnish (optional) 1 tablespoon chopped fresh parsley

Gallery Artichoke-Parmesan Crostini

Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Artichoke-Parmesan Crostini

Artichoke-Parmesan Crostini

Artichoke-Parmesan Crostini

Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 8

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • 8 slices (1/4 inch thick) baguette 2 tablespoons olive oil Coarse salt and ground pepper 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry 1/4 cup shredded Parmesan cheese, plus more for garnish (optional) 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Reviews (8)

 Add Rating & Review     422 Ratings   5 star values:        51    4 star values:        83    3 star values:        181    2 star values:        92    1 star values:        15

Reviews (8)

Add Rating & Review     422 Ratings   5 star values:        51    4 star values:        83    3 star values:        181    2 star values:        92    1 star values:        15

Add Rating & Review

422 Ratings 5 star values: 51 4 star values: 83 3 star values: 181 2 star values: 92 1 star values: 15

422 Ratings 5 star values: 51 4 star values: 83 3 star values: 181 2 star values: 92 1 star values: 15

422 Ratings 5 star values: 51 4 star values: 83 3 star values: 181 2 star values: 92 1 star values: 15

  • 5 star values: 51 4 star values: 83 3 star values: 181 2 star values: 92 1 star values: 15

    Martha Stewart Member     Rating: 5 stars       02/13/2013   Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn't change a thing.  

Martha Stewart Member     Rating: Unrated       08/19/2012   For a 13 y.o.'s afternoon birthday BBQ, I needed something to serve the adults. I made a variety of Crostini topped with this artichoke-parmesan recipe as well as eggplant and olive tapenades. Colorfully arranged on large platters, they were safe to serve in the summer heat. Everyone loved them - not a single slice was left over.  

Martha Stewart Member     Rating: Unrated       05/01/2010   I prefer to pulse the artichoke in a food processor, quickly with the oil , parmesan.parsley and seasonings. Then top with additional parmesan. Much better texture.  

Martha Stewart Member     Rating: Unrated       02/10/2009   Would adding a little olive oil do the trick?  

Martha Stewart Member     Rating: Unrated       12/16/2008   I was worried about them being too dry as well, but my guests love them. They're a nice easy addition when everything else I'm serving is loaded with mayo and sour cream.  

Martha Stewart Member     Rating: Unrated       07/01/2008   i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..  

Martha Stewart Member     Rating: Unrated       01/01/2008   As writen, it's rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.  

Martha Stewart Member     Rating: Unrated       12/21/2007   can add mayo and mozz for real dip effect.

    Martha Stewart Member

    Rating: 5 stars 02/13/2013

Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn’t change a thing.

Rating: 5 stars

Rating: Unrated 08/19/2012

For a 13 y.o.’s afternoon birthday BBQ, I needed something to serve the adults. I made a variety of Crostini topped with this artichoke-parmesan recipe as well as eggplant and olive tapenades. Colorfully arranged on large platters, they were safe to serve in the summer heat. Everyone loved them - not a single slice was left over.

Rating: Unrated

Rating: Unrated 05/01/2010

I prefer to pulse the artichoke in a food processor, quickly with the oil , parmesan.parsley and seasonings. Then top with additional parmesan. Much better texture.

Rating: Unrated 02/10/2009

Would adding a little olive oil do the trick?

Rating: Unrated 12/16/2008

I was worried about them being too dry as well, but my guests love them. They’re a nice easy addition when everything else I’m serving is loaded with mayo and sour cream.

Rating: Unrated 07/01/2008

i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..

Rating: Unrated 01/01/2008

As writen, it’s rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.

Rating: Unrated 12/21/2007

can add mayo and mozz for real dip effect.

All Reviews for Artichoke-Parmesan Crostini

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Artichoke-Parmesan Crostini

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest