Prep 5 mins
Cook 0 mins
Delicious on sandwiches, or spread on toasted Italian bread, with a glass of wine. I used to make this in the store during my "Cheese Lady" career.
- 1 (13 3/4 ounce) can water-packed artichoke hearts
- 1 cup mayonnaise
- 1 cup freshly grated parmigiano-reggiano cheese
- Drain artichoke hearts and chop into small pieces.
- Stir together, artichokes, mayonnaise and Cheese.
- Cover and refrigerate.
I made this for an Augusta, MO wine tasting weekend with friends. It was well received and went well with wheat entertainment crackers. I made it two days in advance and it kept well. My hubby would prefer the addition of garlic. I would like it either way. I used bagged Best Choice brand fancy shredded parmesan cheese (real, not in the can). It was wonderful! Thanks for the recipe, Mamie37! Update: I've made this many times. I started adding several cloves of garlic because we like it. Addictive!
Anything that is one-third Parmigiano-Reggiano can only be superb. I took this as a dip to a potluck. At first, people dipped in with enthusiasm. Then they were seen piling it high on slices of bread. Finally, in an unseemly rush to get as much of it as possible before it disappeared, they piled in onto their plates, dug in with forks, and ate it plain. I did use about two-thirds of the mayonnaise (I used light mayo) called for; I really don't think I would have liked it to be any goopier. This is also awfully good with a small clove of garlic finely chopped and mixed in. I made it the day before; I think it benefited from the extra time to allow the cheese to soften and the flavours to blend.