I could probably start out every post out with “This week I got this crazy vegetable/fruit from my co-op share…” because that’s usually where I find my inspiration. If you don’t already know, I’m part of a few co-ops and get local and organically grown produce, while helping sustain my local community. I’m always getting really fun and interesting produce I would most likely not buy myself, either from lack of knowledge on what to do with said produce, or simply because I need an outside force to make me think outside of my produce box. Well thankfully I have my outside forces from my wonderful co-ops to my favorite food bloggers to keep me on my cooking toes and help me understand that diversity in my kitchen is so much more accessible than I thought.
All of that being said, this recipe is very simple and easy to make using ingredients you can find in jars from the store. This is something you can make very easily and quickly using a jar of hearts (ha ha, yes, I like the catchy Christina Perri, Jar Of Hearts song). It is easy and yummy to cut your own hearts out if you desire, but it is totally not necessary. Any “normal” person probably would have done that, as well as buy a baguette and mayo versus make it, on Mother’s Day weekend, which means major gardening here, but no not me. I also heard some rumor about Moms getting a day off… so far that hasn’t happened in our house, and apparently I’m not that “normal.”
Back to the deliciousness at hand. This recipe is so yummy. If you want to make your favorite appetizer a meal, this is your recipe! I brought this out to my family while working out in our “urban farm” and followed it up with Orange Dream Milkshakes. They thought it was Awesome Family Day and not Mother’s Day. I should mention that today they did most of the work and I got to sleep in and was made a delicious breakfast. Make them dinner and dessert was really all I had to do today. I found this recipe from Kevin Lynch at Closet Cooking.
- Hearts from 6-8 medium to large artichokes (instructions here), or 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 green onions, sliced
- 2 cloves garlic, chopped
- 4 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup mozzarella, shredded
- 1/4 cup Parmesan), grated or shaved
- 1 loaf Italian or French baguette, sliced in half lengthwise
- Preheat oven to 350 degrees
- In a medium sized bowl, mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and Parmesan reserving some of the cheese for sprinkling once assembled.
- Hollow 1/2 inch well out of the center of both halves of the bread.
- Spread the mixture into the well in the bread slices and top with the reserved cheese.
- Place assembled loaf halves on baking or cookie sheet and cover with foil.
- Bake for 20 minutes.
- Remove the foil and continue to bake until the cheese is melted and golden brown, apx 15 additional minutes.