1 jar (10 ounce) whole baby artichokes packed in water, drained and cut into eighths
¼ c. jarred green pepperoncini, very thinly sliced
¼ c. coarsely chopped flat-leaf parsley
2 T. finely chopped celery
1 ½ oz. Parmesan cheese, grated
1 T. extra virgin olive oil
salt and pepper
12 slices (¼ inch thick) whole wheat baguette
2 T. celery leaves, finely chopped
- Place oven rack about 4 inches from the broiler heat source.
- Preheat broiler on high.
- In medium bowl, toss artichokes with pepperoncini, parsley, Parmesan, oil, pinch salt, and ¼ t. freshly ground black pepper until the mixture is well combined.
- Place baguette slices on cookie sheet.
- Broi 1 to 2 minutes or until crisp, turning over once.
- Place bread on a large serving platter.
- Top each baguette slice with heaping tablespoon of atrichoke mixture.
- Garnish with celery leaves.
