1 thick skinned lemon, washed
40 grams sea salt
3 tablespoon olive oil
2 x 400 gram tins artichoke hearts in brine
2 cloves garlic, crushed
50 grams pine nuts, toasted
50 grams finely grated parmesan
1⁄2 cup packed basil leaves 4 tablespoons olive oil
sea salt and freshly ground pepper
1 baguette, thinly sliced olive oil for brushing
Place the lemon and salt in a saucepan and cover with cold water.
Place an upturned lid on top of the lemon to keep it submerged. Bring to the boil. Cook for about 20 minutes or until the skin is very tender and can be easily pierced with a skewer. Drain and set aside. When cool cut into quarters, scoop out the pulp and a thin layer of pith and discard. Roughly chop the skin.
Drain the artichokes and chop them roughly. Heat 3 tablespoons of olive oil in a sauté pan and add the artichokes and garlic. Cook over a medium heat for 5 minutes.
Cool then tip into a food processor and add the remaining ingredients. Pulse the machine to roughly chop. Season to taste.
Preheat the oven to 180°C.
Lightly brush one side of the baguette slices with oil and place on a baking tray. Bake until crisp and lightly golden. Cool and store the crostini in an airtight container.
To serve: Spoon the purée into a serving dish and drizzle with a little olive oil. Serve with the crostini on the side. Makes approximately 2 cups