Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 I make this quite often, makes a fast lunch and packs well during the week for work. Artichoke Bruschetta 1 6-ounch jar marinated artichoke hearts, drained, patted dry and finely chopped 1/3 to 1/2 cup grated romano or parmesan cheese 1/3 cup finely chopped onion 5 tbls. mayo of your choice 1/3 of a roasted yellow bell pepper, finely chopped Place everything in a bowl and mix. I eat this as a sandwich spread or you can take thick slices of French or Italian bread and spread with bruschetta, preheat broiler and broil until heated through and the spread starts to bubble and brown. Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Source: Alice May Brock Messenger with Voice. PC-to-Phone calls for ridiculously low rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 This sounds great. i have everything to make this for lunch today except for the roasted peppers. But i think i will skip them anyway and use either black olives or some chopped green chiles [or both!]. i just love those jars of marinated artichoke hearts; they really have very few calories for something packed in oil, and the flavor can't be beat! Thanks for the wonderful lunch idea, Donna. ~ pt ~ I believe with all my heart that civilization has produced nothing finer than a person who thinks and practices true tolerance. ~ Frank Knox ~~~*~~~*~~~> , Donnalilacflower < thelilacflower wrote: > > I make this quite often, makes a fast lunch and packs well during the week for work. > > Artichoke Bruschetta > > 1 6-ounch jar marinated artichoke hearts, drained, patted dry and finely chopped > 1/3 to 1/2 cup grated romano or parmesan cheese > 1/3 cup finely chopped onion > 5 tbls. mayo of your choice > 1/3 of a roasted yellow bell pepper, finely chopped > > Place everything in a bowl and mix. > I eat this as a sandwich spread or you can take thick slices of > French or Italian bread and spread with bruschetta, preheat broiler > and broil until heated through and the spread starts to bubble and brown. Quote Link to comment Share on other sites More sharing options...
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