There's a nice home and lifestyle magazine that comes in our daily newspaper here in Bangor, Maine, where I found this artichoke/parmesan spread recipe that I decided to make and bring to a holiday gathering this year. The combination of the tender artichoke hearts with the grated parmesan cheese mixed with the onion/garlic flavorings made for a very tasty spread that the party guests went gaga over. Artichokes are quite healthy, actually, providing a good amount of fiber as well as key vitamins and minerals such as folate, Vitamin C, magnesium, and potassium. I also love artichokes on pizza with red bell peppers, mushrooms, and kalamata olives - great combination. The cool looking artichoke - definitely an under-utilized food that I plan to visit more often. Let me know what you think and healthy and happy New Year 2009 to you!Artichoke Parmesan spread on baguettes:
- 2 14 oz. cans artichoke hearts (plain, not marinated)
- 4 tablespoons red onion, finely chopped
- 2 garlic cloves, finely minced
- 2/3 cup real mayo
- 2/3 cup grated Parmesan cheese
- 2 tablespoons parsley, chopped
- 2 baguettes, approximately 3 inches in diameter (This is meant to be a two-bite appetizer.)
- Drain and chop artichoke hearts. In a bowl, combine the artichokes hearts with the next five ingredients; mix well. Chill in the refrigerator for 1 hour or overnight.
- When ready to serve, cut baguettes into 1/2-inch slices. Place on a baking sheet and top each slice with some of the artichoke mixture. Sprinkle each piece with Parmesan cheese. Place under broiler until cheese is golden brown. Watch them closely. It will only take a few minutes. Garnish with chopped parsley. Serve warm or at room temperature. Yield: approximately 24 to 36 baguette slices.
