Artichoke Heart Hors D'oeuvres
No Chester family gathering would be complete without these. Dorothy and Allan Vestal raved when Della served them in Kansas City, April, 1981.
Ingredients
1 can artichoke hearts, drained
6 slices thin Pepperidge Farm bread
Hellman's mayonnaise
grated Parmesan cheese
Instructions
Cut 24-28 circles from bread, approximately the size of a Ritz cracker. Spread bread circles with mayonnaise. Quarter artichoke hearts and put one piece on each bread circle. Mix mayonnaise and grated cheese together and put on top of each artichoke. Broil about 10 minutes.
FROM The Original Binder · 1981-2017
Modified from the original — view canonical →