This came from a friend some 25 years ago. It was by far the most popular stationary hors d'oeuvre I served in my 30 years of catering. People would smell it coming out of the kitchen and break away from conversations to get it as it was set down on the buffet table! I confess to still loving it, but it is at its best when hot! A good rustic sourdough makes a perfect vehicle for it. The reason I am so proud of it is that I really improved it recently. I upped all the ingredients except the mayonnaise and I bake it longer. As a result it is a thicker spread with more pronounced artichoke , garlic (almost 2 ounces!) and lemon, and the parm crust has much more presence now that it bakes longer. Heaped on a good bread, it makes for a very addictive vegetarian panini! —LE BEC FIN
~ 3 cups and serves 2- 25
14 ou. frozen and defrosted artichoke hearts, drained
1.9 ounces/10 very large peeled cloves garlic
3 ou. high quality Parmesan, ground in food processor
1 cup Hellman's mayonnaise
3 Tablespoons fresh lemon juice
1 ou. high quality ground Parmesan
1 sliced and halved 1 lb.loaf of rustic sourdough
In This Recipe
I really think frozen artichoke hearts are superior to canned. In a flat dish, loosely cover and microwave the frozen ones 3 minutes. Let cool. Squueze lightly but leave in some moisture. In food processor, puree artichoke hearts through lemon juice. Spread ~ 1/2 " deep in 2 large or 3 6" diameter shallow ceramic ramekins/quiche dish. Sprinkle with remaining 1 ou. ground Parmesan. 375 degree oven til almost black, about 35 minutes. Serve on heat-resistant pad on a serving tray or plate, next to sliced bread. Stand back and let the feasting begin!
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.