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Lemony Artichoke Crostini Recipe


These lemony artichoke crostini offer a refreshing twist on the classic appetizer. The combination of artichokes and lemon provides a bright and tangy flavor that pairs wonderfully with the crunch of toasted bread. Not only are they delightful to taste, but they’re also vegan-friendly and perfect for those with dietary restrictions.


  • 1 fresh lemon
  • 2 15-ounce cans of artichokes, rinsed and drained
  • ½ cup pine nuts
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ⅛ teaspoon pepper
  • 2 tablespoons minced chives
  • 1 loaf baguette (or ciabatta or sourdough for a more substantial bread size)


  1. Preheat the Oven: Set your oven to 400 F.
  2. Preparation: Zest the lemon and then extract 2 teaspoons of its juice.
  3. Blending: In a food processor, combine the lemon zest, lemon juice, artichokes, pine nuts, olive oil, salt, and pepper. Pulse the mixture 15-20 times, ensuring you don’t over-process into a paste.
  4. Final Touches: Transfer the mixture into a bowl, and stir in the minced chives.
  5. Prepare the Bread: Cut the baguette into ½-inch slices and lay them out on a baking sheet.
  6. Toasting: Place the baking sheet in the oven and bake for 6-8 minutes until the bread is toasted and lightly browned.
  7. Topping: Once out of the oven, top each bread slice with a generous amount of the artichoke mixture.
  8. Serve & Enjoy: Present your delicious lemony artichoke crostini and watch them disappear!

Customization Ideas:

You can play around with the flavors and textures:

  • Variety: Use the lemony artichoke mixture as a base and top with kalamata olives, roasted red peppers, or capers.
  • Herbs: Garnish with fresh basil, mint, or oregano for added flavor.
  • Nuts & Seeds: Add toasted pine nuts, slivered almonds, or hemp seeds for an extra crunch.
  • Vegetables: Roasted or grilled zucchini, bell peppers, or cherry tomatoes can make a colorful addition.
  • Spice: Add red pepper flakes or a drizzle of hot sauce for those who like it hot.

Pairing Suggestions:

The crostini pairs well with:

  • Raw Veggies: Carrots, cucumbers, bell peppers, celery.
  • Dips: Different flavors of hummus or guacamole.
  • Olives: A mix of Kalamata and green olives can add a briny touch.

Nutritional Information (Per Serving):

  • Calories: 323
  • Total Fat: 13.7 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Total Carbohydrates: 43.7 g
  • Dietary Fiber: 9.6 g
  • Total Sugars: 4.5 g
  • Sodium: 517.6 mg
  • Protein: 11.8 g


This lemony artichoke crostini recipe is naturally vegan and makes for a perfect appetizer, especially during the holiday season. Enjoy!

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