artichoke crostini

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Quoted message said:

I cleaned out my email TOC tonight and ventured into an old America's
Test Kitchen message which "mentioned" Artichoke Crostini (why they do
this is a mystery to me... I have no intention of subscribing to them
online unless it's *small* fraction of subscribing to the magazine).

I looked up a recipe online and came up with this one from CD Kitchen.
Does it sound right to you? I don't have heart of palm, so what would
be a good substitute... or can I leave it out and still be happy? Are
*marinated* artichokes an essential ingredient or can I use the water
packed version instead?

Artichoke Crostini

Ingredients:

12 ounces marinated artichoke hearts
3 stalks heart of palm
3/4 cup Mayonnaise
1/4 cup sour cream
1 cup parmesan cheese
2 clove garlic -- crushed
1/4 teaspoon Tabasco Sauce
French bread -- sliced 1"-thick
parmesan cheese for topping
paprika for topping
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Directions:

Drain artichoke hearts and place in food processor with other
ingredients and process quickly until coarsely chopped.

Mound about 2 tablespoons mixture on top of bread slice, sprinkle with
extra parmesan cheese and paprika.

Place on baking sheet and put under broiler until topping is hot and
bubbly.

Serve immediately.

Just don't try it in Italy where there's no sour cream, French bread is
inedible, hearts of palm requires a trip to a major city and Tabasco is
called Mexican and exotic (although you can buy it for euro 2 per little
bottle) You also rarely see crostini run under the broiler, because that
makes it a canape US style.

Crostini are usually toasted before topping and they sell a readymade
artichoke sauce for crostini. You could easily whip this up as a
substitute, however. It sounds tasty.

--
http://www.judithgreenwood.com