Tonia George's Crostini with Artchokes and Parma Ham

I like to go to the deli and get thicker than usual slices of Parma ham to adorn these crostini. The unusual flavour of artichokes is really hard to describe, but it is this flavour that is tickled ou

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   Drain the artichokes from the oil, reserving the oil for later. Transfer the artichokes to a food processor and add the Parmesan, almonds, lemon juice and some black pepper.
   
   Whizz until you have a slightly textured paste, adding two to three tablespoons of the reserved oil to loosen the texture slightly. Set aside at room temperature while you
   
   make the crostini.
   
   Preheat the grill. Place the rye bread on a baking sheet and grill the bread for 2-3 minutes on each side until golden.
   
   Generously slather the artichoke paste over the toast, top with luscious folds of
   
   Parma ham and rocket and drizzle with a little more olive oil.