Pureed Artichoke Crostini with Lime Salt Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 tablespoon olive oil
• 12 ounces frozen artichoke hearts, thawed and patted dry
• 2 cups baby spinach
• 3 cloves garlic, 2 chopped, 1 left whole
• 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
• 1/4 cup grated Parmigiano-Reggiano
• 3 tablespoons crumbled feta cheese
• 2 tablespoons fresh flat-leaf parsley leaves
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons sea salt flakes
• 1 lime, zested
• 1 baguette, sliced into 16 rounds and toasted
• 4 radishes, very thinly sliced, for garnish