Crostini with Artichokes, Vine Leaves and Olives

Crostini with Artichokes and Olives

crostiniCrostini with Artichokes, Vine Leaves and Olives

If you are having guest over for an Italian feast, this is the perfect appetizer. It’s quick and easy to make, full of flavor, and your guests will think you spent hours slaving away.


  • 6 whole artichokes in brine, very coarsely chopped
  • 4 grape leaves in brine, stems removed, rinsed, and very coarsely chopped (blanch for about 4 minutes)
  • ½ cup green cured olives, like Picholine, pitted
  • 1 clove garlic, minced
  • ½ tsp grated lemon zest
  • 6 to 8 shavings of Parmigiano Reggiano
  • 1½ Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 long baguette, sliced on teh diagonal into 16½-inch slices, toasted or grilled
  • Lemon wedges as a garnish


In a bowl, combine the artichokes, grape leaves, olives, garlic and lemon zest. Place on a cutting board and continue to chop together until coarsely chopped. Place the mixture back in a bowl and add the Parmigiano, olive oil, lemon juice, salt and pepper to taste. To serve, spread the mixture onto the toasted bread and serve immediately, garnished with lemon wedges.



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