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Food: The Artichoke Appetizer

December 25, 2010

It doesn’t matter how good or gourmet of a cook you are, there are still some dishes you just have to have, not matter how small of an audience will enjoy them. For example, my mother still makes a raspberry jello salad that serves 12 but is pretty much only eaten by me.  She makes it for me because I love it, because it reminds me of being a kid, and because no matter how sophisticated my palate may become over the years, certain simple things will always taste good.

Another ever-present item in SB’s house at Christmas is The Artichoke Appetizer (TM). Unlike the raspberry salad, this is something that everyone likes, even people who aren’t in our immediate family. When I asked my mom about the recipe, this is what she said (after she said “do not mock me on your blog!”):

“You take two cans of artichoke hearts packed in brine, drained. Oh. I always double the recipe because we eat a lot of this. So yeah, two cans of artichokes, 16oz of grated parmesan cheese – get a good quality canned parmesan. Two cups of mayonnaise. And it can’t be light mayo because that would separate. A small can of sliced black olives drained. Add the artichokes and olives together in one bowl, then mix the cheese and the mayo in another bowl. Pour in 1/4 cup of vodka to the mayo mixture- that’s the trick! It gives it a little zip. Combine all of the ingredients, put it in a baking dish, and sprinkle with paprika on the top. Then you bake it at 350 for 30 minutes or until it is bubbling.”



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