"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Artichoke Pate, by Stacey Thacker, is from The Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can artichoke bottoms (not hearts 1/2 cup mayonnaise 1/2 tsp garlic powder 1/2 cup fresh grated Parmesan cheese
Preheat oven to 350º. Mash artichoke bottoms with a fork until slightly chunky. Add mayonnaise, garlic powder and Parmesan cheese. Spoon into a small casserole dish. Bake 10 minutes. Serve hot with thinly sliced French bread.
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