Chargrilled Artichoke Hearts on Pea & Feta Crostini

Inspired by recipe from Donna Hay

Serves 2 as a light meal or 4 as an appetiser

4x slices sourdough bread

extra virgin olive oil

1x clove garlic

1 cup frozen peas, thawed

grated zest of 1/2 a lemon

75g (3 oz) goat feta

1x clove garlic

1 teaspoon capers

freshly ground black pepper

4x chargrilled artichoke hearts, cut into quarters

extra virgin olive oil

Preheat the oven to 200 degrees C (390 degrees F).

Brush slices of bread lightly with olive oil, both sides, and place bread on an oven tray.  Bake bread in the preheated oven until toasted and golden.  Remove from the oven and rub both sides of the bread with garlic clove.  Set bread aside to cool.

Put thawed peas, lemon zest, feta, garlic, and capers in the bowl of a small food processor, and pulse a few times until ingredients are combined but still have some texture.  Season liberally with freshly ground black pepper.

To assemble, spread toasted bread liberally with pea puree.  Top each one with a couple of pieces of artichoke, and finish with another grind of black pepper and a drizzle of extra virgin olive oil.