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Sugar Pie South
Posted March 15, 2006 03:13 PM
Well, I finally perfected this! Be sure to give it a try. If you like artichokes, you'll love this!
**Sugar Pie's Artichoke Tapenade**
1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste
Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is foramed. Adjust salt and pepper as desired. Store in refrigerator. Yield: 1½ cups.
Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.
Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.
Posted March 15, 2006 03:13 PM
Well, I finally perfected this! Be sure to give it a try. If you like artichokes, you'll love this!
**Sugar Pie's Artichoke Tapenade**
1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste
Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is foramed. Adjust salt and pepper as desired. Store in refrigerator. Yield: 1½ cups.
Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.
Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.