Ingredients

for the crostini:

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

for the pea pesto:

• ¼ cup extra-virgin olive oil
• 1 cup frozen peas (I used 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 (I used quartered artichokes)

Instructions

1. Thaw peas in the microwave for 30 seconds.
2. Turn broiler on. Line a baking sheet with parchment paper.
3. Slice baguette into 1-inch rounds. Place sliced baguette on baking sheet.
4. Lightly drizzle each baguette with olive oil. Broil the baguette rounds for 1-2 minutes. 
5. Meanwhile, rinse and drain artichokes.
6. In a food processor, combine thawed peas, olive oil, parmesan cheese, mint leaves, basil leaves, pumpkin seeds, lemon juice, garlic, and sea salt.
7. Pulse until well-combined, but not overly smooth. Scrape down the sides as needed. Approximately 1-2 minutes. If the consistency is too thick, add 1-2 teaspoons of cold water.
8. Place toasted baguette on a serving platter. Spoon pesto on top.  
9. Place 2-3 artichoke leaves on each crostini.
10. Serve with lemon zest, red chili flakes, a drizzle of more olive oil, etc.! Enjoy immediately. Store any leftover pesto in the fridge for up to five days. Toss any leftover artichokes into a salad or pasta.