5 artichoke bottoms, coarsely chopped
2 hard boiled eggs, coarsely chopped
3 T Italian parsley, finely chopped
salt and freshly ground pepper
2 T fresh lemon juice
6 T extra virgin olive oil
4 slices prosciutto, slightly thicker than the normal paper thin
4 slices country-style bread, toasting optional
In a medium bowl mix the first three ingredients. Season with salt and pepper. Beat the lemon juice and olive oil together and toss in the artichoke mixture to help bind it together. Toast the bread if desired, then lay a slice of prosciutto over each slice of bread. Heap the artichoke mixture on top of it and serve.
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