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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
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