Artichoke Spread on Garlic Toast

Cooking With Nick Stellino
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Ingredients:

1 (13 3/4-ounce) (390-g) can artichoke hearts or bottoms, drained or 1 (9-ounce) (250-g) package frozen artichoke hearts, thawed, ends of leaves trimmed
3 tablespoons mayonnaise
1 garlic clove
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian parsley
2 tablespoons freshly grated Parmigiano Reggiano cheese
2 tablespoons chopped prosciutto or ham
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 recipes Toasted Garlic Bread
Serves 6 to 8
Printable Version
Process all the ingredients except the garlic toast in a food processor or blender for 30 seconds to 1 minute, until smooth, spreadable consistency is reached. Serve at room temperature on the garlic toast.
Chef's Tip: To serve this appetizer hot, spread the garlic toast with the artichoke topping, sprinkle with a little grated cheese of your choice and broil until golden brown and bubbly.
Wine Suggestion: Chardonnay
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