Artichoke Torta
liz
I worked as a cook at Sermet’s Corner in Charleston, SC for number of years. This was my favorite appetizer from the restaurant.
ingredients
- 1 cup chopped calamata olives
- 1/4 cup mayo
- 1 tbs. minced garlic
- 8 leaves of basil, chiffonade
- 1/2 cup grated parmesan cheese
- 1 egg
- 3 lb can of artichoke hearts, well drained and chopped
- 1/4 cup breadcrumbs
- 1 tbs. lemon juice
- salt and pepper to taste
directions
- 1
Preheat oven to 350*. Mix all ingredients well, put in greased glass pie pan. (if using metal pan, line with parchment paper). Bake 20-30 minutes, until golden brown on the top.
- 2
Let cool, then invert on plate. Serve warm or chilled.
Source: liz
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