BRUSCHETTA WITH ARTICHOKE HEARTS AND PARMESAN
April 8, 2023
WHY THIS RECIPE WORKS We wanted punchy, concentrated flavors for our artichoke bruschetta, a favorite hors d’oeuvre, so we turned to jarred artichoke hearts and
WHY THIS RECIPE WORKS We wanted punchy, concentrated flavors for our artichoke bruschetta, a favorite hors d’oeuvre, so we turned to jarred artichoke hearts and
Makes 3 to 4 cups INGREDIENTS 1 tablespoon cracked black peppercorns 1 tablespoon olive oil ½ cup finely chopped shallots 2 teaspoons minced garlic
WHY THIS RECIPE WORKS This retro party favorite is too often overwhelmed by excess mayonnaise or sour cream or the tinny flavor of canned artichokes.
My coauthor, Anne-marie Ramo, likes to serve this recipe when she entertains on weeknights and doesn’t have a lot of time but wants something decadent.
INGREDIENTS ¼ cup melted chorizo drippings or bacon fat or olive oil ¼ cup fresh lime juice 2 tablespoons cider vinegar 3 tablespoons soy sauce
INGREDIENTS 3 teaspoons salt 2 teaspoons Dijon mustard ½ teaspoon dark brown sugar 1 teaspoon finely chopped chipotle chile in adobo (I use Herdez brand)
INGREDIENTS 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 tablespoons Dijon mustard 2 teaspoons finely chopped fresh sage 2 tablespoons finely chopped Chinese
INGREDIENTS 3 teaspoons salt ¼ cup orange juice 1 tablespoon minced shallot 1 teaspoon red miso or 2 teaspoons soy sauce 1 teaspoon minced garlic
INGREDIENTS 4 teaspoons salt 2 teaspoons minced garlic 2 tablespoons Spanish paprika Pinch of saffron threads 1 teaspoon chopped fresh marjoram 2 teaspoons freshly ground
INGREDIENTS 4 teaspoons salt 2 tablespoons porcini powder 1 teaspoon garlic powder 2 teaspoons chopped fresh thyme ½ teaspoon dried mint ⅛ teaspoon freshly grated