We wandered through the Williams-Sonoma appetizer/hors d'oeuvre/starter cookbook the other day, thinking we might have to buy it—but were happy to discover that we already make everything in it, and do it very well, we think; except for the scallops. We have yet to find scallops in mid-continent that seem acquainted with the sea.
One reliable pre-dinner treat is Artichoke Dish, which we will make again tomorrow afternoon to take to a reading. Well-made, it's surprisingly good for how simple it is. The ingredients are reliably available and it takes eight minutes from start to shoving it into the oven.
ARTICHOKE DISH
Pre-heat oven to 375º
Drain one 8-oz jar of artichoke hearts in oil and chop into small dippable bits. In a medium bowl, mix 1 cup decent mayonnaise (low-fat does not work) with 1 cup very good freshly-grated Parmesan cheese. The better the cheese, the better the end result. When the cheese and mayonnaise are well-blended, stir in the chopped artichoke and turn the whole thing into a 3-cup baking dish. Don't bother flattening out the top, it will melt down during baking. Bake 20 minutes or so till the whole dish is bubbling and golden brown. Serve warm with sturdy crackers or other strong handles: celery and carrot sticks work, but not cucumbers. Bread is too soft.
Salty and complex, this is an adult dish.
Friday, March 31, 2006
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