5 from 2 votes

Chickpea and artichoke crostoni

Course Appetizer
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Giulia


  • 2 artichokes
  • 1 clove of garlic
  • Extra virgin olive oil
  • 1 lemon
  • Salt
  • Freshly ground black pepper
  • 1 cup of chickpeas, already cooked and drained
  • A few sprigs of mint or calamint
  • 4 slices of bread, toasted


  • Clean the artichokes and slice them thinly, rubbing them with lemon to prevent them turning black.
  • Warm a clove of garlic in a pan with a few tablespoons of olive oil. As soon as it becomes fragrant add the artichokes and let them simmer for about ten minutes, stirring often and adding some lemon juice.
  • When the artichokes are tender add the chickpeas and cook them until flavoured and warm. Season with salt and pepper and add a few sprigs of calamint.
  • Toast the slices of bread and spoon the artichokes and chickpeas generously over each slice. Drizzle with olive oil. Allow the crostoni about ten minutes so bread will be soaked with the juices, then serve with a few lemon slices.
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