Preheat the oven to 200'C.
Drain the artichokes.
Peel the garlic and roughly chop.
Pick the thyme leaves.
Mix the garlic, artichokes, thyme and 1 tablespoon of olive oi together.
Roast in the oven for 10 minutes. Allow to cool.
For the crostini, slice the french stick and drizzle with the remaining olive oil.
Bake in the oven for 10 minutes or until golden brown.
Pick and roughly chop the parsley.
Juice the lemon to make 1 teaspoon.
Blitz t he artichokes in a food processor until smooth and then stir in the parsley and lemon juice. Serve with the crostini.
«For a coarser puree, roughly chop the artichokes with a knife rather than pureeing in a food processor.»