I have a wonderful appetizer that you can serve at your next family gathering, and it will be “love at first bite”! This recipe was inspired by the Jerome Brewery in Jerome, Arizona.
This recipe is called Chef-Shea’s Artichoke Bruchetta.
Here are the ingredients you will need.
(This recipe feeds 3 to 5 people)
3 Medium to Large Artichokes
1/2 – 1 Cup of Mayonnaise
1 5oz Container of Shredded Parmesan/Reggiano
Ground Black Pepper (to taste)
First, you will need to steam the artichokes in a large pan for 40 to 45 minutes so the leaves and heart get nice and soft. You will want to add water about every 15 minutes or so to ensure that you don’t run dry during the steaming process. It can evaporate fast if you’re not watching. Cover the pan and let the steam go to work, checking every 15 minutes when you add water.
Once the artichokes are steamed to perfection, you can remove them from the steamer and place them on a large plate to cool for a few minutes. You don’t want to “dive right in” and begin shucking and scraping the leaves because they are piping hot right now. Let them cool a little, but not too long.
Now, after a short cooling down period, you want to begin to remove the leaves one by one and scrape each leaf from top to bottom with a spoon to scrape off all the wonderful soft “meat” and then put the goodies you scraped in a bowl for mixing later. You will get a good amount of scrapings from the leaves, which you will add together with the artichoke heart, once you reach the heart of each artichoke. For each heart, all you want to do is scrape off the fuzzy part on top of the heart and cut off any of the green stem left on the bottom, so all you have left is a clean artichoke heart, like so.
Now we need to mash the artichoke hearts with 1/2 cup to 1 cup of mayonnaise, depending on how much scraping you end up with, and a 1/2 cup of parmesan reggiano cheese. Add ground black pepper to taste. Mash with a fork until creamy and spreadable.
Turn the over to 400 degrees.
Next, you want to arrange some slices of bread on a baking sheet and spread your fresh bruchetta over as many pieces as possible until the mash is all gone. You also want to sprinkle a little more cheese over each piece as well. When the oven reaches temperature, you want to place the cooking sheet in the oven on the middle rack and set the timer for about 8 to 10 minutes. Here is the end result!
My wife and I love to use a nice fresh round loaf of Italian bread. This tasty treat will delight everyone who tries it. Not all the Property Management Companies in Phoenix give away secrets like this. 🙂 Enjoy!