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Author Notes: 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
Makes ~ 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
- 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!
- This recipe was entered in the contest for Your Best Recipe with Parmesan
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends