“Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook a dish repeatedly, you begin to understand it. Then you can reinvent it a bit and make it yours. A written recipe can be useful, but sometimes the notes scribbled in the margin are the key to a superlative rendition. Each new version may inspire improvisation based on fresh understanding. It doesn’t have to be as dramatic as all that, but such exciting minor epiphanies keep cooking lively.”
~David Tanis, Heart of the Artichoke: and Other Kitchens
It was difficult to photograph the loaf of herb artichoke stuffed bread, bad light and hungry diners to blame for that, but nevertheless a very nice change from garlic bread and a fresh addition to a dinner of leftover penne. You can add or change the herbs to suit your own taste, I just raided the herbs in the garden and even plucked a few leaves of arugula to add to the mix.
*1 whole Italian Loaf, sliced but not cut through into 1/2 slices
1 /4 lb unsalted butter
¼ cups Dill
* optional 2 teaspoons capers
1 teaspoon fresh oregano
2 sprigs fresh thyme leaves chopped
¼ cup Basil Leaves
¼ fresh Italian parsley
¼ cups Chives
1 cup Marinated Artichoke Hearts
5 fat cloves Garlic
¼ teaspoon granulated garlic
¼ cups Feta Cheese, Crumbled can use herb marinated Feta
1 pinch Pepper and a pinch of ground red pepper flakes
1 whole Italian Loaf, sliced but not cut through into 1/2 slices
Preheat the oven to 350ºF.
Pulse the fresh herbs in a food processor to chop, add rough chopped garlic and pulse again, add the artichoke hearts and chop again. Remove mixture to a bowl and add the crumbled feta and soft butter. Season with pepper.
Stuff the bread with the mixture. Wrap the bread in foil and bake for 25 minutes. I opened the bread and put it under the broiler for a minute or so to brown a little.