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.
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As seen in Real Food magazine