Wednesday, March 11, 2009

Easy Artichoke Bruschetta

We stocked up on artichoke hearts the last time we hit up Costco, and came home with two huge 32 oz jars. We were putting them on salads for a while, but I found we just weren’t using them up fast enough. Some went on pizza and others in a spinach artichoke dip. But yesterday I found myself staring down the last of them—there we only about six left, but they had to go. With a few basic pantry staples, I turned them into a simple bruschetta and served them with soup.

Artichoke Bruschetta

olive oil, for cooking
½ cup shallots, finely chopped
4-5 cloves garlic, minced
6-8 large artichoke hearts
2 Tbsp mayonnaise (I used light)
1-2 Tbsp sour cream
½ cup aged white cheddar
1 tsp kosher salt
1 tsp white pepper

1. Sauté shallots and garlic together in olive oil for about 5-7 minutes, or until softened.
2. Put all ingredients in a food processor and pulse until well-mixed, scraping the sides of the bowl if necessary.
3. Spread mixture onto thick slices of bread and place under broiler for 3-5 minutes. Top with additional cheese, if desired.

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