Tuesday, February 5, 2013

Say "Cheese, Cheese, Cheese, Cheese, and Artichokes"

Recently I melted a few different cheeses in the microwave and then layered them in a small loaf pan. It made for a marvelous amuse bouche when chilled, sliced, and served up on a bit of bruschetta, or combined with some sliced meat in a tortilla wrap. Evolution being what it is I have moved forward and found different combinations of cheeses to use and then got the brilliant interesting idea to blend them with artichoke hearts. Normally I prefer frozen artichokes, but my snarky ethnic interesting neighborhood Giant doesn't carry them. I went with canned (not marinated).

Included: horseradish pepper jack, brie, gouda, Velveeta, one can artichoke hearts finely chopped.

Having recently published my eminently readable interesting "Velveeta Monologues," I had to throw some of the official cheese of the 1950's into the mix.

Soon to be published: "Noah's Nine Hundred and Fifty Years of Married Life (or how his sons Spam, Shemp and Curly Japheth kept him from offing himself)", the sequel to "Noah, I said make an arc, not an ark, you putz."


Chris said...

So what do you call it, cheese loaf? Cheesirmasu?

Very creative!

SavoringTime in the Kitchen said...

I love artichoke dip so I'm sure I'd love this! Maybe I'd add some parm too.

Funny post :)

Jenn said...

You and I have talked of your cheese creations before, so I don't have to tell you how good this sounds. I especially like all the different ways you can use it... the possibilities could be quite endless!

Inside a British Mum's Kitchen said...

I agree with Jenn - the possibilities are endless. Really any cheese is good but when you stick them all together with some artichokes it's a winner.
Mary x

laurie said...

I would never have thought of doing that...it sounds so good!

Shu Han said...

I can think of so many ways with a cheese sauce.. mmm.. but artichokes are especially amazing. I LOVE them so much!

Anonymous said...

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Will thеrе be а paгt

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