Picture it. Denver, Colorado, 2011.
My in-laws are in town and I am trying to lay it all out there, klassy-like.
You know, it’s gotta say, I tried but it was easy.
I am klassy, and effortless.
I am wifely.
Don’t act like you don’t try that with your in-laws too. You and I both know you do. Just know they recognize it. They weren’t born yesterday, you know.
There is hardly anything klassier than an artichoke. It’s so stately. It says “I’m here, but good luck getting me opened, or cooked, or even trimmed for that matter.”
And that, is when you open the marinated jar of those dumb chokes, plop them on some crusty bread and tell your inlaws it was really no trouble at all…
- 8 thick slices of ciabatta
- Extra-virgin olive oil
- 1 garlic clove, halved
- 1/2 cup mascarpone
- 6 1/2oz. jar marinated artichoke hearts
- 2 tbsp. finely chopped chives
- 2 oz. parmesan, shaved thin with a peeler
- Freshly ground black pepper, to taste
Toast bread slices until both sides are golden brown.
While hot, rub bread with garlic. Spread a heaping spoonful of the mascarpone on top of each toasted slice. Top mascarpone with artichoke hearts, chives, parmesan, and pepper.
And if you’re lucky, your mother in law might even ask you for the recipe.