Make fast, yummy, fresh Crostini with artichokes and cheese!

Today, we make a salty, crispy, cheesy topping with marinated artichoke hearts, parmesan, cream cheese and garden chives that comes together in less than 30 min. It's perfect for munching on the couch and watching movies or sharing with company on the patio. Camerman Daniel's back in town, and we're cooking up a storm and attending cocktail parties! Come join us! Lemon Artichoke Topping for Crostini 1 to 3 teasp. lemon juice 1/2 package of cream cheese softened 2-3 Tbl. shredded Parmesan cheese (use a knife to get it chopped up finer) 1/2 a small jar of quartered marinated artichokes (I mixed in some quartered ones canned in water too) Garlic powder/salt to taste 8-12 slices of crostini (sliced baguette into 1/4" to 1/2" slices, rubbed with a clove of peeled garlic then baked into a 350 oven for 7-10 min. or until crispy 1-2 Tbl. chopped chives, optional Toast the crostini. Let cool briefly. In medium sized bowl, add the chopped Parmesan, cream cheese, lemon juice. Drain, then chop the quartered hearts and add to the bowl. Add seasonings, and using a mixer or by hand, mix well. Top each crostini with the mixture. Decorate with chopped chives if desired. Serve. You can make the topping in advance, but don't assemble until you're ready to eat so it keeps the crostini crispy.