8 appetizers
Preparation: 10 minutes
Cooking: If desired
Refrigeration: Recommended

Ingredients:

1395 mL (14 oz) jar artichokes, drained
250 mL / 1 cup freshly grated parmesan cheese
60 mL / ¼ cup mayonnaise
1 garlic clove, minced
5 mL / 1 tsp. grated lemon zest
1 pinch cayenne pepper
Salt and freshly ground pepper
8 Grissol Tomato and Basil Crispy Baguettes
Additional freshly ground parmesan cheese

Preparation:

Chop the artichokes in a food processor; add the parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper. Season and blend well.

Spread the mix on Grissol Tomato and Basil Crispy Baguettes and sprinkle with parmesan cheese. Serve cold.

Note: To serve warm, place bites on a cookie sheet and warm 180 C (350 F) for five minutes.

Alternative serving suggestion: place the mix in a clay baker; sprinkle with grated parmesan cheese and warm in the oven at 200 C (400 F) for 10 minutes or until the top is browned. Serve with Grissol Tomato and Basil Crispy Baguettes.