Delicious Artichoke and Pea Crostini Perfect for Summer Snacking

I never used to be a fan of peas—perhaps it was the canned variety or too much split pea soup during my college days. But that's changed! Freshly thawed peas, tossed into a zesty pasta dish, or mixed in aloo matar are truly delightful. These little gems are versatile and loved by my family, especially my toddler, who enjoys pea soup. If you're not a pea enthusiast, this artichoke and spring pea crostini might just change your mind. It's bursting with fresh flavors and can be made in under 15 minutes.

With each season, I find myself gravitating towards new produce and herbs. Winter is for roasted veggies with thyme, while spring calls for refreshing salads featuring butter lettuce, strawberries, and mint. These artichoke and spring pea crostinis showcase fresh herbs and celebrate the arrival of warmer days. They're light, flavorful, and easy to prepare.

This recipe draws inspiration from a seasonal print I picked up on Etsy. I plan to frame it one day, but for now, it's a charming reminder on my cluttered desk. It often inspires me to prepare nutritious and colorful lunches that keep my energy up throughout the day. The painted sugar snap peas in the print nudged me to make use of the peas in my freezer.

What I love about this recipe is how minimal the time and equipment requirements are. If you have fresh herbs on your windowsill, a lemon in your kitchen, and olive oil in your pantry, you're nearly there. Prepare this dish ahead for a quick appetizer for guests or a veggie-packed side to accompany fish. While I spread the mixture on sliced baguette, it's also delicious with crudités or as a dip for sandwiches.

Typically, traditional pesto uses pine nuts, but you can substitute with any nuts or seeds. I prefer raw pumpkin seeds, but roasted seeds, raw cashews, walnuts, or hemp seeds work just as well. This pea pesto is gluten-free and can be made vegan by swapping parmesan with nutritional yeast (or Violife vegan parmesan). Pestos are also a great way to use leftover scraps, like carrot tops. Feel free to use what you have. If you're out of olive oil, a neutral oil like avocado oil is a fine substitute. No mint? Just double the basil!

Here are a few tips for making the pesto: if it turns out too thick, add cold water to the food processor. This helps maintain the vibrant green color of the herbs and peas. Add the water gradually, as a little goes a long way. Also, don't hold back on the salt—it enhances the flavor. I recommend using pink Himalayan salt instead of regular table salt. For the baguette, fresh-baked is ideal, but gluten-free options work as well.

Lastly, each crostini is topped with some artichoke leaves. I opted for canned artichokes—much easier than steaming them myself. The canned leaves fit nicely on the baguette slices. For extra flavor, consider using artichokes packed in oil; they add richness. Additional toppings I enjoy include lemon zest, red chili flakes, and even a few purple radish sprouts for a fancy touch. Serve these at your next gathering to celebrate spring, togetherness, and seasonal flavors.

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Prep Time

15 minutes

Cooking Time

5 minutes

Recipe Categories

Ingredients

For the crostini:

• 1 baguette (French or gluten-free)
• 1 tablespoon extra-virgin olive oil

For the pea pesto:

• ¼ cup extra-virgin olive oil
• 1 cup frozen peas (preferably organic petite peas)
• ½ cup grated parmesan cheese
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• Sea salt to taste

To serve:

• 1 14-oz can of artichokes in water (quartered)

Instructions

1. Thaw peas in the microwave for 30 seconds.
2. Preheat broiler. Line a baking sheet with parchment paper.
3. Slice baguette into 1-inch rounds and arrange on the baking sheet.
4. Lightly drizzle each baguette slice with olive oil. Broil for 1-2 minutes.
5. Meanwhile, rinse and drain the artichokes.
6. In a food processor, combine thawed peas, olive oil, parmesan, mint, basil, pumpkin seeds, lemon juice, garlic, and sea salt.
7. Pulse until well combined but not completely smooth. Scrape down the sides as necessary, about 1-2 minutes. If too thick, add 1-2 teaspoons of cold water.
8. Transfer toasted baguette to a serving platter and spoon pesto on top.
9. Add 2-3 artichoke leaves on each crostini.
10. Garnish with lemon zest, red chili flakes, and a drizzle of olive oil. Serve immediately, and store leftover pesto in the fridge for up to five days. Any extra artichokes can be tossed into salads or pasta.