Crostini with Artichokes and Beans
Trim scallions, rinse and coarsely chop up to half of the scallions. Cut remaining half of scallions into rings. Rinse the parsley, shake dry, pluck off the leaves and chop. Drain artichoke hearts and coarsely chop. Mix artichoke hearts, chopped scallions, 1 tablespoon lemon juice, olive oil, olives, 2 tablespoons ricotta, parsley and capers. Puree with an immersion blender. Season with salt and pepper.
Drain beans. Coarsely chop the anchovy fillets. Rinse peperoncini, trim, remove the seeds and finely chop. Rinse savory, shake dry, pluck off the leaves and chop. Mix beans, anchovies and peperoncini with the remaining ricotta and lemon juice. Puree with immersion blender and season with salt and cayenne pepper. Toast the baguette slices on both sides. Distribute artichoke and bean mixtures on toasted baguette slices. Top artichoke crostini with caper berries and top bean crostini with scallion rings. Serve garnished with savory and remaining diced peperoncini.