Drain the tin of artichoke hearts and
put them in a food processor with a good
squeeze of lemon, the crushed garlic
clove, 1 tbsp of the extra virgin olive oil,
the Parmesan, a good pinch of salt and
plenty of black pepper. Pulse to a chunky
purée, scraping down the sides once or
twice. Stir in a few snipped chives. This
can be made a day ahead and chilled.
Grill 12 slices of the baguette on
each side until golden, rub lightly with
the cut garlic clove and brush with the
rest of the extra virgin olive oil. Spread
generously with artichoke mix, scatter
over Parmesan shavings and remaining
chives, grind over pepper and serve.