*  Exported from  MasterCook  *
 
                          Filled Artichoke Hearts
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cooked chopped spinach -- well drained
    2      tablespoons   mayonnaise
      1/4  teaspoon      garlic salt
    3      tablespoons   minced onion
    6      7 oz jars     marinated whole artichoke hearts
                         pimiento strips -- optional
 
 To prepare the filling, combine the minced spinach with the mayonnaise,
 garlic salt and onion.  Refrigerate for about 1 hour so the flavors blend.
 
 Drain the artichoke hearts and pat dry with a paper towel.  Spread the
 leaves around the heart to make a small indentation in the center for the
 filling.  Spoon the spinach mixture onto the artichoke hearts and
 refrigerate until serving time.  Garnish with pimiento strips, if desired,
 for additional color.
 
 Special Hints:  Make sure to drain the minced spinach  well.  The
 consistency of this mixture should be thick.  To thicken, add more spinach.
 Makes about 30 filled hearts.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving