My own particular favorite hors d'oeuvre spread came to me in the last 20 years of my catering business, from a friend, from a magazine...... It was artichoke hearts, with lemon juice, heavy on the raw garlic, mayo, and parm, all pureed and baked 20 minutes and served with fresh sourdough . Sighhhhh.
I am obsessed by that particular combination (But Santa, I've been a GOOD girl; I haven't made it in sooo many years!) and I have tried a few times to come up with a deconstructed or 'other-constructed' version of it, but haven't mentally succeeded. Now, however, there is a very inspiring recipe on 52 that I'm wondering about. In hers, cucinadimammina puts defrosted artichoke hearts in a milk/eggs mix, then a coating of romano, seasoning, bread crumbs; onto a sheetpan, drizzle w/ EVOO; roast. Sounds pretty darn delicious, right!?
So, I'm thinking......what about heavily coating my hearts with a mayo+ raw garlic mix , then into the parm breadcrumbs OR the garlic mayo mix, then into the egg/milk mix and then the parm breadcrumbs. On to the sheetpan, maybe no need for the EVOO drizzle given the heavy mayo? I don't know; I'm trying to envision this, and I'm wondering if I would just end up with a big pool of smoking oil. (hmmm, that doesn't sound dangerous or anything....) Or maybe the egg coating would mitigate the oiliness? but would the eggs STICK to the mayo coating?
And if you say "Horrors!" to the whole mayo idea, do you think alot of minced garlic (instead of the garlic powder)in the bread crumb or egg mix- would work? BTW, if you told me you had a recipe that included alot of processor-pureed garlic, I would tell you that you would end up with very unpleasant acrid garlic, but for some reason, the acrid doesn't happen...Maybe it doesn't stand a chance up against all that other stuff ! Thx much for your feedback on this.