Description
A tasty, light and quick idea for a last minute appetizer!
Ingredients
- 1 can (7 1/2 Oz. Size) Artichoke Bottoms
- Salt And Pepper, to taste
- 2-½ ounces, weight Cream Cheese Or Fresh Cheese
- 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Lemon Juice
Preparation
1. Blanch the artichoke bottoms as indicated on the can if necessary. Let them cool down, then place in the bowl of a food processor. Season with salt and pepper and process until you get a coarse paste.
2. Add the cream cheese, parsley, oil and lemon juice to the food processor. Process until creamy. Serve on toasted bread.
Note: This spread can be turned into a creamy pasta sauce, or a condiment with baked potatoes.
Recipe from Gourmand, June 2012.
