Crostini with Artichoke, Garlicky Mushrooms & Horseradish

Artichoke Puree 

What you’ll need:
2 cups artichoke hearts
1/2 cup pine nuts, toasted
2 Tbsp. lemon zest
1/2 lemon, juiced
3 Tbsp. chives, minced
1/4 Tsp. sea salt
cracked black pepper
1 whole grain baguette, sliced into small crostini size slices and toasted
3-4″ fresh horseradish, peeled

What you’ll do:
If using  jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients, except the chives until a course puree. Season to taste with salt and pepper. To assemble, lay out crostini and on each piece place about  1-2 Tbsp. of artichoke puree, top with garlicky mushrooms and finish with fresh horseradish root shaved fine using a micro plane zester.

Garlicky Mushrooms

What you’ll need:
1 1/2 cups loosely packed wild mushrooms, preferable chanterelle
2 garlic cloves, minced
2 Tbsp. fresh chives, minced
Freshly ground black pepper

What you’ll do:
Place a large sauté pan over medium heat. Add the garlic for 1 minute, then mushrooms and vegetable stock, being careful not to let it burn. Sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Gently stir in the chives, season with salt and pepper to taste, and remove from heat. Add chives, and remove from heat.

This recipe came from Chad Sarno at the Salad Cooking School with Whole Foods