Artichoke Crostini with Parsley & Mint (Crostini ai Carciofi con Prezzemolo e Mentuccia)

If you follow me at all on Instagram, you know that I adore artichokes. I love cooking them, eating them, and I can’t stop taking pictures of them. I really can’t! If you are similarly afflicted, this recipe for Artichoke Crostini with Parsley & Mint will be a winner. Toasted baguette slices are topped with a lovely, chunky puree of fresh artichokes that are delicately braised with garlic, then seasoned with parsley and mint. To finish, you top them with shavings of Parmigiano-Reggiano cheese to add richness, then drizzle with extra virgin olive oil. They make a lovely starter to any meal. Maybe on your Easter table this weekend? Not only are they absolutely delicious, but you can make them ahead, which makes them a perfect appetizer for entertaining.

Roman flavors…

A couple of years ago, I prepared a Roman-themed menu for a dinner party. For my main course, I prepared a baked pasta dish with béchamel sauce, prosciutto and spring vegetables. I needed an antipasto and wanted to serve something with Roman flavors. These artichoke crostini are what I came up with. They were a big hit! The seasonings for the crostini are based on Carciofi alla Romana, which are Roman-Style Artichokes.  Carciofi alla Romana are whole artichokes, that you stuff with garlic, parsley and a variety of mint called mentuccia, then braised until tender. They are one of the most iconic ways to prepare artichokes in Rome. These artichoke crostini really mimic those flavors in finger food form.

In Roman cooking, they frequently use a variety of mint called mentuccia (Clinopodium Nepeta). Other names for it are nepitella or nipitella in Tuscany or lesser calamint or mountain mint in English. Have any of you seen it? If you don’t feel like seeking it out you can easily substitute fresh mint. The flavor profile of mentuccia is pretty interesting. It’s kind of like mint and oregano had a baby. I can’t quite put my finger on the flavor profile but that’s the closest way I can describe it! There was a plant show in Bologna this past weekend and I found a pot of it that I scooped up! It’s not easy to find even here, so, score!

Notes on the recipe

To get the best results, here are some suggestions:

• Use fresh artichokes and herbs, not frozen or canned artichokes, nor dried herbs. You won’t get the right flavors if you cheat on this one. Sorry!
• Please use imported Parmigiano-Reggiano cheese, not a fake parmesan cheese. There is no substitute for the real deal.
• If using a strong flavored mint, add less than written at the onset to ensure that you don’t overpower the delicate nature of the artichoke. Mentuccia is milder than regular mint, so you don’t want to overdo it. Taste as you go to get a good balance.
• If you don’t know how to trim and clean artichokes, here is a link to a short video to help you out.
• You can toast the baguette slices or not, it’s up to you. I tasted the recipe both ways and liked it either way. My husband preferred the toasted bread. If you want to assemble your crostini before your guests arrive, toasting the bread is a way to ensure that the crostini don’t get soggy.
• If you make the artichoke mixture in advance, take it out of the fridge early so that it comes to room temperature before serving.

These artichoke crostini are a wonderful accompaniment to oil-cured olives, and cured meats like Prosciutto di Parma.

For the artichoke and pasta lovers out there, take a look at Tonnarelli alla Gricia with Artichokes, another dish inspired by Rome. Now, to the recipe for Artichoke Crostini with Parsley & Mint. Happy Easter everyone!

Artichoke Crostini with Parsley & Mint (Crostini ai Carciofi con Prezzemolo e Mentuccia)

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Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 baguette
• extra virgin olive oil
• 6 medium artichokes (or 4 large)
• 1 lemon
• 1 large clove garlic, minced
• 1-2 tablespoons fresh mentuccia or mint, or to taste
• 1-2 tablespoons fresh Italian flat-leaf parsley, or to taste
• kosher or sea salt, to taste
• freshly cracked black pepper, to taste
• Parmigiano-Reggiano cheese, (get a wedge of cheese to shave at the last minute)

Instructions

1. If toasting your bread, preheat the oven to 180 C/350 F.
2. This recipe should make enough puree for about 18-24 crostini, depending on how thickly you spread the artichoke mixture on. Slice the baguette on the diagonal in 1/2-inch thick slices, and brush with extra virgin olive oil. Season with salt and pepper and put them on a baking sheet, lined with parchment paper and bake for about 15 minutes. They should be lightly crisp and a tad golden. They can be prepared 3-5 days in advance.
3. Next, clean and trim your artichokes and slice them thinly, no more than 1/4-inch thick. To keep them from browning, place in a large bowl of water that you have acidulated with the juice of 1 fresh lemon.
4. In a large skillet, heat a tablespoon or two of extra virgin olive oil over medium-low heat. Add the garlic and cook until fragrant, less than one minute. 
5. Add the drained artichoke slices to the skillet and season with some salt and pepper. Stir to coat in the garlic and oil. Next, add 1/4 cup of water, turn the heat to low and cover. Cook until tender, stirring occasionally, adding more water by the tablespoon if necessary. It should take about 15-20 minutes for the artichokes to be tender and the water to be evaporated.
6. Season to taste with salt and pepper and add 1 tablespoon each of parsley and mint. Stir well and place in a food processor. Pulse until you have a chunky puree, adding 1-2 tablespoons of extra virgin olive oil, or more to taste to enhance the flavor and add richness. Check for seasoning and add more parsley and mint if desired.
7. Place about 1 tablespoon of the mixture on each piece of bread and top with shavings of Parmigiano-Reggiano cheese, a drizzle of extra virgin olive oil and freshly cracked black pepper. 

Notes

For a vegan option, you can omit the cheese and garnish with finely shredded fresh parsley or mint.