Crostini (Toasted Bread) Topped With Artichoke-Stems, and a Shallot, Mint, and Basil Sauce

Serves 4


  • 8 Artichoke stems
  • 1 Shallot
  • Mint
  • Basil
  • 4 Slices of toasted homemade bread
  • 1 Lemon
  • Extra virgin olive oil
  • Salt and pepper


Clean and prepare the stems of the artichokes. Soak them in acidified water (with lemon juice), dry, and cut into cubes or julienne. In a large pan with oil, sauté, the shallot (sliced), mint, and basil, salt and pepper. Spoon the mixture onto the toasted bread.


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