This Artichoke Antipasto is a very versitile food that can be used in so many ways! One of my favorite dinners during the summer, is to take approximately 1/2 jar of the Artichoke Antipasto and put it in a mixing bowl. Next, add minced red onion; I use about 1 tablespoon but if you like onion, more should only enhance the flavors. I then chop up a large fresh tomato and add it to the contents in the bowl, and stir. Once everything has been nicely combined, I slice up a fresh loaf of a French Baggette bread; I make my slices about 1″ thick and I place them on a foiled cookie sheet. After you have placed all the slices on the cookie sheet, I put spoonfuls if the Artichoke Antipasto mix onto each slice. When finished, I broil it for just a few minutes, maybe 3-4, or just until I see steam coming from the top of the slices. Some people might prefer to do it a little longer if crusty edges are desired. I personally, do not like the edges hard. When you have finished broiling the slices, serve them with a fresh garden salad and if desired, a nice glass of wine! It is the best dinner and it only takes a few minutes to make. Definitely, one of my most liked meals.
There are other recipes on the recipe page if you would like other delicious recipe ideas for our artichoke antipasto!
Ingredients: Artichoke, tomatoes (tomato juice, calcium chloride, citric acid), garbanzo beans, tomato paste (tomato pulp), tomato sauce (tomato concentrate, water tomato paste), onion powder, garlic powder, citric acid, natural flavors, green pepper, onion, black olives, red wine vinegar, red wine, olive oil, soy oil, sugar, salt and spices.
Each 1 pint jar of artichoke antipasto contains no preservatives. Refrigerate after opening.
Revenues generated by your purchase helps with the cost of the upkeep of the rare farm animals living at Dalby Farm. These animals are considered to be ‘Ambassadors’ of their breeds and are a critical part of the educational programs offered at Dalby Farm. For more information visit www.dalbyfarm.com.