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Artichoke Bruschetta
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| Source: Ocean Mist Farms |
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Ingredients
1/2 cup romano cheese
1 cup of chopped Ocean Mist Artichoke Hearts
1/3 cup chopped red Onion
1-2 tablespoons mayonnaise
2-4 tablespoons sour cream
French bread baguette rounds
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Directions
Procedure:
Start recipe with cooking 2 large Artichokes by your preferred method (See "How to Prepare & Cook"). Artichokes may be cooked 2 days ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture. Once cooked and cooled, remove all leaves and trim the fuzz to produce 2 Artichoke Hearts.
Chop the two Artichoke Hearts up for approximately 1 cup of Hearts (You can never have too much of the chopped Hearts for this recipe!).
Place first 3 ingredients in bowl. Mix in enough mayonnaise and sour cream to form a thick spread to your preference. Mixture can be served either at room temperature or hot on sliced baguette bread.
To serve hot: Pre-heat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes. |
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