pat’s artichoke heart appetizer

 
You can thank me later for this one …

... trust me, your friends and family will be amazed by your culinary prowess.  You don't need to share that it only has three main ingredients ...and is ridiculously easy to make ...



I made this appetizer on Christmas day and it was gone within minutes.  Seriously.  Minutes.

Less than 15 minutes after placing this in front of the hungry vultures who are my family, extended family, and friends, the ‘licked clean’ dish was washed, dried, and stored away in our car for the trip home …

This recipe originates with my sister-in-law.  When I was first engaged to her brother she gave me the most amazing gift: a recipe box filled with hand-written index cards featuring my now-husband’s favorite family recipes.

It’s one of my most treasured possessions ... and I put it to serious use year-round …

Over the years I’ve added to it with my family's favorite recipes.  One day I’ll duplicate one for my own daughter – and one for my son too, for that matter ... where is it written that recipes are only handed down from mother-to-daughter?

So let’s get cooking ... well, more like slicing … with artichoke hearts packed in water.  That’s very important.  You don’t want the ones in a marinade …


I drain these in a colander before cutting up into smaller pieces … and also pat down with paper towels to prevent the dip from becoming soupy …


Lay them out in the bottom of your dish and sprinkle with garlic salt …


Now it’s time to melt the butter and cream cheese on medium-to-low heat …


… it’s not pretty as it melts …(I use a spoon to stir here and there) ...


… and when it looks like this, you must put your trust in me that it will get better …


… better, that is, when you employ the most most crucial tool in this recipe:  the whisk.  You need to whisk away until you turn that coagulated mess above into the creamy stuff below …


Spread the whisked, creamy butter and sour cream concoction on top of the cut up artichoke hearts …


… sprinkle with Parmesan (okay, clearly I had a heavy hand with the Parmesan but I'm a cheese-a-holic) …


… and bake at 350 degrees for 15-20 minutes …


I know I can work on the ‘presentation’ to try to make it prettier … a nicer, shallower bowl perhaps … or maybe make it in a pretty, colorful pie plate …


... but then again, the vultures didn't seem all that concerned about the presentation as they inhaled this on Christmas day …


… did I mention it was gone in mere minutes?



P.S. On a more serious note, serve with crackers that can stand up to this dip … like Triscuits ... and serve warm.  I nuke for 30-to-45 seconds before placing in front of the vultures.  Just be sure to drop and run. Their talons are sharp …

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