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Crostini con Crema di Carciofi by Paola Bacchia

Recipe by Paola Bacchia at Italy on my Mind

6 artichoke hearts, preferably marinated in olive oil
50ml extra virgin olive oil (or to taste)
sliced baguette (or a small crusty loaf)
shaved parmesan cheese
sliced artichoke hearts
parsley leaves to garnish
  extra virgin olive oil to serve with bread


Briefly blend artichokes than add olive oil and blend until it reaches a desired paste like consistency.
Drizzle olive oil over the bread slices and place in oven until toasted
To serve place a spoonful of artichoke paste on bread and top with prosciutto, a shaving of parmesan, artichoke and a sprig of parsley.

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