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Italian   -   Pheasant Hill Artichoke Crostini   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 4 Medium Artichoke Hearts
  • Salt -- to taste
  • 2 Teaspoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • Pepper -- to taste
  • 8 Slices Italian Bread -- 1/2 thick
  • 2 Cloves Garlic
Directions Mash artichoke hearts with lemon juice, salt, olive oil and pepper. Grill or broil bread until browned on both sides. Rub 1 side of the bread with garlic cloves. Spread the artichoke mixture on the toast and serve.
Serves 4
Time to Make 0:00

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