jglass
New member
1 can (14 ounces) artichoke hearts packed in water, drained
8 ounces fresh-grated Parmesan cheese
1 bunch green onions (about 8), chopped
3/4 cup real mayonnaise
1 loaf cocktail pumpernickel or rye bread
Drain the artichokes and chop into small pieces. Place in a 1-quart bowl.
Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise
until well blended. Cover the bowl and refrigerate for at least 1/2 hour.
Place bread slices on a baking sheet and allow the bread to air-dry at least 15
minutes. Turn the bread over and allow the other side to air-dry another 15 minutes. Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice of prepared bread. Place on a baking sheet coated with non-stick coating; bake about 5 minutes, or until the artichoke mixture begins to brown and starts to bubble. Transfer to serving tray and serve immediately.
8 ounces fresh-grated Parmesan cheese
1 bunch green onions (about 8), chopped
3/4 cup real mayonnaise
1 loaf cocktail pumpernickel or rye bread
Drain the artichokes and chop into small pieces. Place in a 1-quart bowl.
Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise
until well blended. Cover the bowl and refrigerate for at least 1/2 hour.
Place bread slices on a baking sheet and allow the bread to air-dry at least 15
minutes. Turn the bread over and allow the other side to air-dry another 15 minutes. Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice of prepared bread. Place on a baking sheet coated with non-stick coating; bake about 5 minutes, or until the artichoke mixture begins to brown and starts to bubble. Transfer to serving tray and serve immediately.