- 360 g tub of Italian chargrilled artichokes, drained
- 1 clove of garlic
- 50 g Italian hard cheese, grated
- 1 lemon, zested
- 80 g olive oil crostini
- Flat-leaf parsley, washed
In a food processor, blitz the artichokes, garlic, cheese and half the zest.
Serve on the crostini, topped with the remaining zest and the parsley.