Preheat oven to 180'.
Use artichokes in water not oily, antipasta type.
Mix all ingredients together in a small ovenproof dish.
▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper
Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)
Serve with tortilla shards.
Tortilla Shards(about 72 pieces)
Cut 6 tortilla rounds in a "clock pattern" to make triangles.
Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.
Store in airtight containers until required.
No comments:
Post a Comment