Tuesday, April 22, 2008

April 22: Artichoke Crostini

Let me just say this for the ten-thousandth time, approximately: take advantage of spring vegetables. It's like somebody offering you a free, very tasty and fresh, new car. Why wouldn't you eat your new car? It's the best thing around.

This simile got terribly confused somehow. Forgive me, I'm sleepy. That's why yesterday's entry had so many errors in it: I kept falling asleep while I typed.

This would be a really nice appetizer, a start for a spring meal like roasted lemon chicken and orzo.

Artichoke Crostini

4 artichokes , steamed and cooled, outer leaves removed and choke removed from heart
1 - 2 teaspoons lemon juice
2 tablespoons olive oil
Table salt and ground black pepper
8 slices Italian bread or French bread, sliced 1/2-inch thick
1 large clove garlic, peeled

1. Mash the artichoke hearts and stems with a fork. Stir in lemon juice, olive oil, and salt and pepper to taste. (Can be covered and kept at room temperature up to 3 hours.)

2. Grill or broil bread on both sides. Rub one side with a peeled garlic clove. Spread the artichoke mixture on the toast. Serve immediately.

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