Serves: 4
Prep.Time: 30 minutes
1 jar marinated artichoke hearts
1 tablespoon fresh lemon juice
1 canned anchovy
1 clove garlic -- minced
1/2 teaspoon fresh ground pepper
1/4 teaspoon onion salt
1 small loaf French bread
Butter or margarine
Chopped fresh basil leaves to garnish
Preheat oven to 400 degrees. In a blender or food processor, combine artichoke hearts, lemon juice, anchovy, garlic, pepper and onion salt. Process until mixture is almost smooth. Place mixture in a bowl; cover and refrigerate at least 3 hours or overnight. Cut loaf of bread diagonally into 12 slices; butter one side and place on ungreased cookie sheet. Toast briefly in the oven 2-3 minutes or until lightly browned. Spread bread slices with artichoke mixture, garnish with fresh basil leaves, and serve 3 pieces per person.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved