Posts Tagged ‘party food’

Esther’s Artichoke Spread

2 –  8 oz. cans of artichokes (use bottoms, whole, or quartered) – drain liquid

1/2 to 3/4 cup best quality mayonnaise (not Miracle Whip).  Although some cooks make this dish entirely with mayonnaise, I use a mixture of plain low-fat yogurt, sour cream, creme fraiche, quark, or even whipped cream cheese along

Green artichoke vegetable.

Botanical illustration of an artichoke.

with a couple of tablespoons of mayonnaise, adjusting liquid so the mixture retains sufficient moisture.

Fresh lemon juice  — from 1 large lemon

2 or 3 (or more) large cloves of garlic, crushed or minced fine

3/4 cup freshly grated aged Parmesan cheese or  use a mix of grated Romano and Parmesan

dash of rice vinegar or dry white wine

pepper to taste

4 oz. sliced almonds

Chop drained artichokes roughly, mix in mayo, lemon juice and grated cheese.  Mix in garlic and other seasoning.  Taste and adjust with dash of vinegar, white wine or more lemon juice or cheese.

Don’t let the mayonnaise taste dominate.  The mixture should be sticky but not dripping wet. Put mixture in a baking dish, top generously with sliced or slivered almonds.  Walnuts or pine nuts can be used in a pinch.

Bake at 350 for about 20 minutes.

This recipe can be increased for a crowd.  For 4 cans of artichokes, use about 1 cup of mayo and 1-1/4 cup grated parmesan.  Let taste guide increases in seasoning.

This is a terrific dish to bring as an appetizer for a pot luck event. Always a pleaser.

The original recipe came to me from Esther Safran Foer when we both worked at a K Street public relations firm.

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