I’m not sure how this creation came to be aside from having these two cans of artichokes with no predetermined recipe assignments. Luckily, I also had one lemon left over and some good olive oil from Los Olivos to use up. These little morsels turned out with a kind of tapas vibe that would have been super extra tasty if I had a single cured olive atop each one. As it was, we gobbled every last bit up. The manchego totally set things over the top and I keep thinking if I only had that aformentioned single olive I might have achieved some sort of higher level of consciousness.

2 cans whole artichoke hearts, drained
1 lemon
2 cloves garlic
olive oil
baguette
manchego
salt & pepper
Take the freshest crustiest baguette you can find, slice and lightly toast. In the meantime, add garlic, artichokes, lemon juice, 2-3 good swirls of olive oil, salt & pepper into a food processor and puree. Assemble and then top with shaved manchego and alas the olive. Open a nice bottle of chilled white wine and enjoy the rest of your day.

{tags artichoke spread manchego cheese crostini recipe}