Recipes:
Appetizers: Lemon Garlic Artichoke Spread
Makes about 1 cup - double
and triple quantities as needed!
10 oz jar artichoke hearts
in olive oil, drained (avoid the vinegar-marinated
kind!)
1 clove garlic
Juice of ½ lemon
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
5 Tablespoons extra virgin olive oil
Pinch of kosher salt
Pinch of freshly cracked black pepper
Place all ingredients in a
food processor and puree until smooth. Let
sit at room temperature for a few hours
to allow flavors to mingle and mellow. Serve
on toasted bread.
This is a great nibble at the cocktail hour
-- works with Pinot Grigio, too!
(Party Planning dec 03)
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