23 Jan Artichoke Hearts Romano
ARTICHOKE HEARTS ROMANO ©copyright Marci Arthur
3 – 14 ounce cans of artichoke hearts
3/4 cup grated Romano cheese
8 ounces cream cheese
6 tablespoons butter
Thin sliced Italian bread, cut in half
- Preheat oven to 350. Cut artichokes into small chunks and place in bottom of 13 x 9-inch baking dish. In a food processor, process both cheese and butter until well blended.
- Spread cheese mixture evenly over artichokes and bake for 20 minutes or until cheese is slightly browned.
- Slice Italian bread thinly and then in half, lightly brush with olive oil and toast in oven, set at 350, until crispy. Spread artichoke mixture on bread slices.
Can opener Baking sheet covered with parchment Bread knife
Food processor 13 x 9-inch baking dish Sharp knife
Cutting board Serving platter with knife for spreading