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Preheat oven to 400 F.
Zest the lemon and juice 2 teaspoons of the juice.
Add the lemon zest, lemon juice, artichokes, pine nuts, olive oil, salt, and pepper to a food processor.
Pulse about 15-20 times to break down the ingredients but don't over process to a paste.
Remove the mixture from the food processor, add to a bowl and add the chives.
Slice the bread into ½-inch slices and place on a baking sheet.
Bake for 6-8 minutes or until toasted and lightly browned.
Top the bread with the artichoke mixture.
The lemony artichoke crostini is ready to serve.