Serves 6 to 10
2 (6-1/2 ounce) jars marinated artichoke hearts, drained
2 cloves garlic, finely minced
1 teaspoon finely minced fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Cut the artichoke hearts in half and transfer to a bowl. Add all of the remaining ingredients. Stir well and refrigerate. The recipe can be completed to this point to 1 week before serving. To serve, bring to room temperature. Place on a serving plate and serve with toothpicks or skewers.
By Hugh Carpenter & Teri Sandison
Ten Speed Press
Paperback, $17.95, 112 pages
Publication date: August 1999
Recipe Reprinted by permission.
This page created November 1999
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