Mediterranean Delights
Artichokes Cellini (Makes 24-32 appetizers)
16 small artichokes, about 2 1/2" in diameter (or smaller)
Acid water (1 Tbsp vinegar to 1 qt water)
Salted water
5 oz. cream cheese, softened (just over 1/2 a box of cream cheese)
1/4 cup chopped chives (fresh or dried)
2 garlic cloves, crushed
1/4 cup butter or margarine, softened
salt and pepper
1/2 cup shredded Parmesan cheese
1/4 cup freshly shredded Mozzarella cheese
1. Cut off and discard top third of each artichoke, peel off outer leaves,
peel the stem and cut the artichoke in half lengthwise. Soak in acid
water until needed.
2. In a large sauce pan, cover artichokes with boiling salted water and
cook, covered for about 15 minutes. Artichokes should be easily
pierced. Drain well. Preheat oven to 375 degrees F.
3. In buttered shallow baking dish, arrange artichokes close together, in a
single layer.
4. Blend cream cheese with chives, butter and garlic. Sprinkle artichokes with
salt and pepper. Dot them with the cream cheese mixture. Sprinkle
with the Parmesan and Mozzarella cheese.
5. Bake, uncovered for about 25 minutes, top should be golden. Serve on
small plates with forks. Enjoy! You can prepare the steps ahead of time
and after dotting with cream cheese mixture, cover and refrigerate until
ready, just preheat oven before baking.
