Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarse purée forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.

Serves 8 to 10 as an appetizer