"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Artichoke Dip, by Peggy Brown, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cans artichoke hearts (do not drain) 1 - 15 oz. can Italian brad crumbs 2 wedges of Parmesan cheese - grated 2 cups olive oil juice of 4 lemons One entire head of garlic, separated and peeled
Pour bread crumbs and cheese into a large bowl. Pour olive oil over crumbs and mix until the oil is absorbed. Add lemon juice. Blend artichoke hearts with their liquid and garlic in a food processor until everything is chopped coarsely and blended. Add artichoke and garlic mixture to the breadcrumb mixture and mix thoroughly. Pour into a casserole dish. Bake at 350 degrees for 30 to 35 minutes. Serve with favorite crackers
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