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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Passed from an incredibly talented barge chef to a very generous Admiral's wife...to me. It's easy to make and has a wonderful flavor. Ingredients:
2 jars of marinated artichoke hearts |
low cholesterol mayo |
good quality parmesan cheese |
pinch of thyme |
pepperidge farm - very thin white bread |
butter |
Directions:
1. I know there aren't specific amounts but this recipe depends on your taste. You don't want the tarts to be soupy. The mix should be thick but creamy.
2. Chop artichoke hearts into small pieces. Add just enough mayo to bind. Add parmesan to taste and a pinch of thyme. Mix.
3. Cut small rounds of bread, using a jelly jar or biscuit cutter. Brush both sides with butter. Push into tartlet pan.
4. Toast at 300 for approximately 5 minutes.
5. Place the tarts on a serving platter and fill with the artichoke mixture.
6. (I haven't tried it, but I bet these would be just as good in phyllo tarts).
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