Baked Artichoke Crostini
Baked Artichoke Crostini We won the appetizer cooking challenge at the Webster Bistro and Bar last night with our wonderful new friends and team mates with this quick and fun dish. It was inspired by my grandfather's recipe for stuffed artichokes, reserved for holidays like Christmas and Easter. They are a lot of work and good whole fresh artichokes are often hard to find in our region. So canned ones had to do. We sometimes eat the leftovers with pasta. Don't be shy with the olive oil. 10 servings 45 minutes prep time Artichoke Topping 2 cans artichoke hearts, chopped but not too finely 1.5 cups bread crumbs from Italian bread or panko bread crumbs 2 tablespoons fresh garlic finely chopped ½ cup grated pecorino romano cheese ½ cup grated parmigiano reggiano OR one full cup of one of the above cheeses 2 teaspoons black pepper Juice of half of a lemon ½ cup extra virgin olive oil 3 cups spring mix or 1 cup frozen, chopped spinach, thawed ...
