Pea, Parmesan and artichoke crostini recipe

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  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 150 calories / serving
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Pea parmesan and artichoke crostini HERO

Preheat the oven to gas 6, 200ºC, fan 180ºC. Put the bread on a baking tray, brush with a little olive oil and bake for 6 minutes. Rub one side of each slice with the garlic and set aside.

The peas should be fresh and sweet enough to use raw, but if you prefer you can blanch them in a saucepan of boiling water for 1-2 minutes, then rinse in cold water until cold. Drain thoroughly.

Drain the artichokes, chop what's left of the garlic clove and put both in a food processor along with the peas, Parmesan, mint, lemon juice remaining olive oil and seasoning. Pulse until you have a chunky mixture, then spread onto each crostini. Top with Parmesan.

See more Canapé recipes

As seen in Real Food magazine

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  • Ingredients

  • 8 slices baguette or ciabatta
  • 2tbsp extra-virgin olive oil
  • ½ garlic clove
  • 125g (4oz) podded fresh peas
  • 150g (5oz) marinated artichokes
  • 3tbsp grated Parmesan, plus shavings to serve
  • small handful mint leaves
  • 1tbsp lemon juice
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  • Energy 614kj 150kcal 7%
  • Fat 11g 16%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 5.1g Protein 8.2g Fibre 2.3g

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