Artichoke Stem Antipasto "A Done Deal!"

From Kyle Phillips, your Guide to Italian Food I have been thinking a lot about artichokes lately, because they are one of my favorite winter vegetables, and since we're well into the season the price has come down, an important consideration given the economy. One thing about artichokes is that if you buy them, you will have artichoke stems too. Sometimes you can use them in the recipe, say if you're making artichokes and potatoes, or an artichoke risotto, but sometimes you cannot -- say when you're making stuffed artichokes, or just want the pretty artichoke hearts. You can make a dandy antipasto of them, however: Crostini with artichoke stems.
8 artichoke stems, 4-6 inches (10-15 cm) long
A bowl of water, acidulated with the juice of half a lemon
3 tablespoons olive oil
A shallot, peeled and finely sliced
A few fresh mint leaves, shredded
A few fresh basil leaves, shredded
1/4 pound (110 g) raveggiolo cheese (raveggiolo is a mildly flavored, quite fresh cheese with a slightly sour flavor), finely diced
A baguette or similar long thin loaf, sliced thinly and the slices toasted
Salt and pepper to taste
Begin by preparing the artichoke stems. If you look at a freshly cut artichoke stem you will see a ring in the center. What is outside of the ring is darker, and tough and fibrous, whereas what is inside is tender and tasty. Trim away and tougher, fibrous outer parts of the stems, rubbing the hearts with the cut lemon and putting them in the water to keep them from discoloring.

When you have finished preparing the stems, finely dice them and sauté them in the olive oil in a skillet, together with the shallot and the mint, seasoning the mixture to taste with salt and pepper. As soon as the stems are tender -- a few minutes, and if they start to dry out before they are done, add a little water and cook a little longer -- remove the pan from the fire and add to it the basil. Mix well.

In the meantime, toast your bread slices. Put them on a serving dish, distribute the diced cheese over them, and the artichoke stems over all. Serve at once.