Shownotes:
Bold Fork Books Event with Vinnie Tortorich in Washington, DC 1/15/25 at 7pm.
Eat Happy Kitchen Salt Dust NOW ON AMAZON! Don’t forget to write a review when you try your new salt dust. And while you’re at it, if you are loving Eat Happy Italian, leave a review there too, please and thank you and I love you.
New cookbook: Happy Hour. It’s due to the publisher. I need to finish it!
Upcoming interview: Lindsay Mumma, author of Your Pelvic Floor Sucks.
Upcoming cooking class livestream for premium subscribers on January 28th. I’ll post a poll of three recipes and whichever gets the most votes, we will cook together.
Make it past Quitter’s Day!! And if you did quit, get your asses back here and make a nice dinner.
Now here’s an easy party snack that you can whip up quickly and serve with Eat Happy Kitchen sauce or a nice aioli.
The downloadable, printable PDF of this recipe is here.
ARTICHOKE HEART PARM BITES
(Yields 24 bites)
1 can artichoke hearts or artichoke bottoms, drained and patted dry
1 1/2 cups freshly grated parmesan cheese
1/2 cup mayonnaise
Juice of 1/2 lemon
1/2 cup Eat Happy Kitchen Puttanesca or Arrabbiata, heated for dipping sauce
Preheat the oven to 350 degrees. Cut any rough tops off of the artichoke hearts, discard, then quarter the remaining soft artichoke hearts into bite-sized pieces.
In a mini muffin tin, place a base of grated parmesan into each cup, then place an artichoke piece and top with the remaining grated parmesan cheese.
Bake in the oven for 15 minutes, until cheese is firm and starting to brown. Remove from the oven and let cool 5 minutes. Using a small spatula or knife, pop out the artichoke parm bites and put onto a serving plate.
Whisk together mayonnaise and lemon juice into a dipping sauce. Serve the artichoke parm bites with the lemon mayo dipping sauce as well as a small bowl of heated Eat Happy Kitchen Puttanesca or Arrabbiata, heated for dipping.
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