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Pureed Artichoke Crostini with Lime Salt
Ingredients
  • 1 tablespoon olive oil
  • 12 ounces frozen artichoke hearts, thawed and patted dry
  • 2 cups baby spinach
  • 3 cloves garlic, 2 chopped, 1 left whole
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • ¼ cup grated Parmigiano-Reggiano
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons fresh flat-leaf parsley leaves
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons sea salt flakes
  • 1 lime, zested
  • 1 baguette, sliced into 16 rounds and toasted
  • 4 radishes, very thinly sliced, for garnish
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