2 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
1/3 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Coarse salt and ground pepper
In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill; season with salt and pepper. Top crostini with topping.
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