Because sometimes you just need an easy, simple appetizer to serve, the kind that doesn't involve not readily available or seasonal ingredients, takes only a few minutes to put together and yet, still has a great 'wow' impact on your friends and family. This could only be a recipe that uses prepackaged, frozen, bottled or canned ingredients. The first time I tasted this Artichoke Bread I was hoping it would be just that kind of recipe and fortunately it was. No special excursions to Williams-Sonoma, Whole Foods, Trader Joe's or online ordering were needed. Every ingredient is available in pretty much every grocery store. And better yet, not every ingredient had to be fresh.
I have made this recipe countless times and each time someone has requested the recipe. Don't you just love when that happens? It is as good as seeing someone take second or third helpings of a dish you made. Those who take seconds always rank first in my little world! Of all of the comments I have had on this recipe the one from a former staff member has a permanent place in my memory. He once shared that the Artichoke Bread was the appetizer he was required to bring to all gatherings. As a result, he personally felt responsible for seeing this appetizer become the required appetizer served in the homes of his family and friends when they had guests or gatherings.
It all begins with two cans of drained and chopped artichokes. It is important to buy the artichokes in the can, not the ones in the jar (the ones marinated in oil). As delicious are artichokes marinated in oil are, they do not work best in this recipe.
I used to drain artichokes from the can instead of taking the extra step of placing them in a strainer. Learned over time, that some short cuts are not worth taking. If you drain the artichokes in a strainer while you assemble all of the other ingredients, the artichokes will be easier to chop and make for a more even mixture.
Whether you mince the garlic using a knife or a garlic press, try to get the pieces as small as possible. Personally I like mincing garlic with a knife as I love its aroma.
The artichoke bread uses three cheeses: Romano, Parmigiano-Reggiano and Mozzarella. For this recipe, I grate only the Parmigiano-Reggiano cheese and use the already shredded prepackaged Romano and Mozzarella cheeses. You can certainly grate the Romano cheese for this recipe, but always, always use the prepackaged shredded mozzarella.
This is a one bowl recipe. How simple is that? All of the ingredients are mixed in one large mixing bowl and stirred until well-blended. You can make the mixture early in the day, cover and refrigerate for use later in the day. The only other thing left to do before assembling is thawing the Cole's Frozen Garlic Bread.
The Cole's Garlic Bread, found in the frozen food section of the grocery store, comes in two sizes. You can buy the regular sized loaf or two of the smaller loaves. I like buying the smaller loaves as it allows me to bake up two batches of the Artichoke Bread over the course of an evening or weekend. If having guests arrive at different times, the use of two smaller loaves allows you to make a second helping of the artichoke bread so they too can experience it warm.
The Artichoke Bread is baked in a 350 degree oven for approximately 30 minutes or until lightly browned. After removing from the oven, let sit for about 5 minutes before cutting with a serrated knife. The wait time and the use of a serrated knife making the cutting of the bread easier. Cut bread in 1 to 2 inch slices, straight or on the diagonal.
Artichoke Bread (no adaptation to my friend Donna's recipe)
Ingredients
1 cup mayonnaise (recommend Hellman's)
1 cups shredded mozzarella (use the pre-shredded packaged mozzarella)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup grated Romano cheese
2 cans artichoke hearts, drained and chopped
2 cloves garlic, minced
1 regular size loaf of Cole's frozen garlic bread or 2 smaller sized loaves (thawed)
Directions
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. Combine mayonnaise, mozzarella, cheeses, chopped artichoke hearts, and minced garlic in a large bowl and mix. This can be made in advanced early in the day and refrigerated until ready to use.
3. Spread mixture over both halves of the garlic bread.
4. Bake for 30 minutes or until lightly browned on top. Let sit for 5 minutes before cutting into 1 to 2 inch slices for serving.
As much as I love plants, flowers and herbs, I do not have the greenest thumb. Which means that I am usually ecstatic when the things planted or received grow and thrive. There is a plant sitting on my desk I first received 12 years ago as a welcoming gift. Much to my surprise and joy, I have managed to keep it alive (thanks in part to administrative assistants over the years who have contributed to its longevity). Even more amazing to the resilience of this plant (and the tender loving care it has received over the years) is that it even survived the 1,000 mile drive from the midwest to the east coast two years ago. Everyday when I look at this plant, I remind myself that the care and longevity of plants is really no different than the care and longevity of friendships and relationships. Left unattended both wither away or, if nurtured both thrive. The choice is almost always our own.
Taking in the beauty of this plant everyday, I am further reminded that sustained nurturing and attention (even just little doses of it) make all things, all relationships healthy (or healthier). There is an old adage that claims that its the little things that matter most. Time and again I have found this adage to be true. Whether its simply returning a phone call or email or better yet, just making a phone call or sending an email for no other reason than to just let someone know you are thinking about them, is often enough to maintain and even grow a friendship. So on days when I say I am too busy, too self-absorbed, or too stressed to stay connected to people in my life, I need to get back to remembering what and who matters most to me.
