Artichoke Spread

Tender Hearts, Warmly Gathered

There is something quietly generous about a spread — the way it invites people to linger, to reach, to stay a little longer at the table. Artichoke, with its soft, yielding texture and gentle bitterness, has long been one of those ingredients that rewards patience. Baked until warm and just golden, this is the kind of thing you set out without ceremony and watch disappear slowly, almost without anyone noticing. A small, honest pleasure.

Ingredients

• 1 French baguette
• 1 can Vigo Quartered Artichoke Hearts
• 1/2 cups Alessi Italian Style Seasoned Bread Crumbs
• 1/3 cups Romano cheese, grated
• 1/3 cups mayonnaise
• 1 teaspoon Alessi Garlic Puree
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 350.
2. Cut baguette in half lengthwise and place cut-side up onto a baking sheet.
3. Drain and rinse artichoke hearts.
4. In a food processor, add artichoke hearts, bread crumbs, Romano cheese, mayonnaise and garlic puree.
5. Pulse until well blended.
6. Spread mixture onto baguette and top with shredded mozzarella.
7. Bake for 15-20 minutes until cheese is melted and golden.
8. Slice and serve warm.