My appetite for Italy
My appetite for Italy
Recipes by category
Artichoke spread
1 package (250 ml) of Sardo marinated artichoke hearts (keep the marinade)
½ cup (125 g) of fresh basil leaves, chopped (see Useful tips: Basil)
1 big clove of garlic (or 2 small cloves), crushed with a garlic press (see Useful tips: Garlic)
¼ cup (62 ml) of freshly grated parmigiano reggiano (see Useful tips: Parmigiano reggiano)
2 tbsp. (30 ml) of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
1 tbsp. (15 g) of pine nuts
Salt and pepper
Serve with crackers at cocktail hour or with pasta (when serving, add grated parmigiano reggiano using a Microplane® grater and a drizzle of extra virgin olive oil from Italy*).
In a skillet, lightly toast the pine nuts over medium heat (3-4 minutes: keep an eye on them, they burn quickly). Let cool.
Finely chop artichoke hearts and pine nuts. Mix all the ingredients, including the marinade. Add salt and pepper to taste.
* Extra virgin olive oil from Italy: a good quality olive oil is best when it is time to drizzle olive oil when serving, for example Affiorato olive oil available at Les Douceurs du Marché at Atwater Market and Milano's.
Ingredients (makes 1 cup):
Enjoy your meal!