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                        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)
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