Raiding the Recipe Box – Stuffed Artichokes


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

salt, pepper

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.

Chutney Dip

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

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