Crostini with artichoke stems

Clean the artichoke stems, extracting the heart. After placing them in water acidulated with lemon juice, dry them and cut them into small cubes or julienne strips. Sauté them quickly in a pan with oil, sliced shallot, mint and basil leaves, salt and pepper.

Toast some slices of bread and top them with cubes of raviggiolo cheese and the stem hearts.