My Aunts hosted an at-home cooking class in my Aunt Mary’s beautiful kitchen (scroll down for pics) a few nights ago which was incredibly informative and fun. On the menu: Pea & Artichoke Dip, Guacamole, Grits with Zucchini Custard, Grilled Chicken with Curried Couscous, Spinach, and Mango and Banana Nutella Crepes. They are both huge fans of Fine Cooking Magazine which shares recipes based on what’s in season. Below is a different take on the classic baked artichoke dip…a delicious way to eat your peas.
Ingredients:
- 1/4 cup panko
- 3/4 cup finely grated pecorino romano
- 1 Tbs. olive oil
- 1 8.5-oz. can artichoke hearts, drained
- 1 cup shelled fresh peas or frozen peas, thawed
- 1/2 cup mayonnaise
- 2 oz. cream cheese, at room temperature
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic
- Worcestershire sauce
- Hot sauce
Directions:
Heat the oven to 475°F. Combine the panko, 1/4 cup of the pecorino, and the olive oil; set aside.
In a food processor, pulse the artichoke hearts, peas, mayonnaise, cream cheese, remaining 1/2 cup of the pecorino, 1/4 tsp. salt, a few grinds of pepper, the garlic, and 2 healthy dashes each of the Worcestershire and hot sauce until combined. Transfer to a 1-quart baking dish (about 9×6) in an even layer; sprinkle with the panko mixture.
Bake until browned and warmed through, about 8 minutes. Serve right away.
{recipe via Fine Cooking}
come to coco 