These appetizers can be made in a flash and even people who claim not to like artichokes devour these with abandon. For a simple attractive garnish, place a strip of roasted red pepper or pimento on top of each toast.

Ingredients

18 - ounces marinated artichoke hearts
1 - large red onion
1 1/2 cups - grated Parmesan cheese
1/2 cup - mayonnaise
48 slices - French baguette bread rounds

Instructions

Drain the artichoke hearts well. Peel the onion. Coarsely chop the artichoke hearts and onion. Place in a blender or food processor and process until finely chopped. Add the parmesan cheese and mayonnaise. Whirl to mix well. Place the bread rounds on two baking sheets. Spread about a tablespoon of the artichoke mixture on each bread round. Broil the sheets one at a time (place in the oven and cook while spreading the mixture on the other half of the bread rounds). Broil for two minutes, or until the artichoke mixture is hot and beginning to turn golden brown. Serve immediately.
Low Fat Variation : Use shredded Asiago or fat free Parmesan cheese and fat free mayonnaise.

Preparation Time

Preparation Time : 15 minutes
Cooking Time : 5 minutes
Chilling Time : None
Total Time : 20 minutes

Number of Servings

Makes 48 bread rounds

Tips

The artichoke mixture can be made up to 8 hours ahead of time. Cover tightly and chill. Bring to room temperature before spreading on the bread rounds or heat in a microwave until warmed, but not hot.
Quick : Use pre-sliced cocktail bread in place of the baguette.
Quicker : Instead of spreading the mixture on each round, bake the mixture in the oven at 350 degrees for 15 minutes, or until bubbling hot. It can also be microwaved until hot and bubbly. Serve with toasted bread rounds, cocktail bread, or crackers.