440g can of artichoke hearts (or you can use fresh)
60g can rolled anchovies
1/2 cup packaged dry breadcrumbs
1/2 teaspoon mixed herbs
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 tablespoons oil
Drain artichokes, slice a thin strip from base of each so that they will stand upright. With fingers make a small depression in the top centre of each heart. Place a drained anchovy in each. Mix together breadcrumbs, herbs, parsley, chives, salt, pepper and oil. Press a spoonful of mixture on top of each artichoke. Place on greased oven tray, bake in moderately hot oven for 10 minutes.
Makes about 6.
1 cup sweet fruit chutney
1 teaspoon ground ginger
1 1/2 tablespoons soy sauce
Combine chutney, soy sauce and ginger in saucepan. Bring to boil, reduce heat, simmer uncovered 1 minute, stirring constantly. Serve hot or cold as a dip for cocktail frankfurts, chipolata sausages, or cabanossi sausage.
My notes: if you aren’t a fan of anchovies you could replace with any other protein of your choice. Maybe feta or bacon or even smoked salmon, tuna, salami. There are plenty of possibilities.
Section: To Serve with Drinks & Coffee. Card: 13