Artichoke Spread

Name: Artichoke Spread
Yield: makes 2 cups
Ingredients: 1 15-ounce can artichoke hearts; 1/2 cup Basic Mayonnaise (page 234) or any all-natural mayonnaise; 1 ounce hard grating cheese, such as Parmesan (page 23), grated (1/4 cup); 3 ounces semihard grating cheese (page 23), grated (3/4 cup); 1 1/2 green onions (white and green parts), thinly sliced; 1/8 teaspoon dried tarragon, crumbled; Pinch of cayenne pepper; 1/8 teaspoon kosher salt; Dash of freshly ground black pepper

December 22, 2011

THIS CREAMY SPREAD can be used for breakfast, lunch, or dinner. It adds a tangy element to The Big Omelet (page 210), and spread on bread instead of mayonnaise, it dresses up any sandwich. For an easy appetizer, serve the spread on crostini or with a platter of fresh or grilled vegetables. Artichoke hearts are available in cans or jars, but we prefer canned because they’re brined instead of marinated, lending a milder flavor to the spread. See photograph.

Recipe notes

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