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This is a scrumptious appetizer for a weekend dinner.

Source: Everyday Food, January/February 2006
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
425
  • Meggarski
    13 FEB, 2013
    Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn't change a thing.
    Reply
  • Kate2B
    19 AUG, 2012
    For a 13 y.o.'s afternoon birthday BBQ, I needed something to serve the adults. I made a variety of Crostini topped with this artichoke-parmesan recipe as well as eggplant and olive tapenades. Colorfully arranged on large platters, they were safe to serve in the summer heat. Everyone loved them - not a single slice was left over.
    Reply
  • MS10702140
    1 MAY, 2010
    I prefer to pulse the artichoke in a food processor, quickly with the oil , parmesan.parsley and seasonings. Then top with additional parmesan. Much better texture.
    Reply
  • brwneyemoonbeam
    10 FEB, 2009
    Would adding a little olive oil do the trick?
    Reply
  • MS10576672
    16 DEC, 2008
    I was worried about them being too dry as well, but my guests love them. They're a nice easy addition when everything else I'm serving is loaded with mayo and sour cream.
    Reply
  • theirishwizard
    1 JUL, 2008
    i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..
    Reply
  • soireechef
    1 JAN, 2008
    As writen, it's rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.
    Reply
  • marianmkurtz
    21 DEC, 2007
    can add mayo and mozz for real dip effect.
    Reply

I'm in the mood for:

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  • breakfast
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