The original idea for this appetizer was a bright green Spring fava bean crostini. Unfortunately, all the favas I found had already turned south and I had to improvise. I purchased a couple of cans of artichoke hearts (about 3), chopped them in a food processor and added handfuls of parmesan cheese, a bit of cream cheese, a handful of capers from the fridge, a squeeze of lemon and plenty of salt and pepper. I made this in advance and just topped toasted bread with the spread right before our guests arrived. It was nice to have a really easy assembly item that we hardly had to think about. This recipe is really just a concept – combine things you like together and adjust as needed.