Cheesy Artichoke & Tomato Triangles
Did you know artichokes are a member of the thistle family and have Biblical roots? Each week I talk with Brian Patrick about Bible foods and herbs. Today we talked about artichokes.
Artichokes: Gen 3:18 “Thorns also and thistles shall it bring forth to thee; and thou shalt eat the herb of the field.” The artichoke originated in the Nile valley, and it’s interesting to note that the climate in California today replicates that ancient area, so artichokes do well in California.
But in Bible days, the tender leaf and young, undeveloped stalk were eaten, as well as the “head” which is what we only eat today. They were probably grilled over an open fire. An earlier type of artichoke-like plant is the cardoon, and that was eaten like raw celery. I have that growing in the bible section of my herb garden, and it’s a beautiful plant.
Cheesy artichoke and tomato triangles
Maggie, my daughter-in-law Jess’ mom, brought these cheesy artichoke and tomato triangles to a birthday party. They were so good!
16 oz. refrigerated crescent rolls
16 oz. cream cheese, softened
Zest of 1 lemon
1 nice clove garlic, minced
14 oz. can artichoke hearts in water, drained and finely chopped
1 cup Parmesan cheese in all
2 plum tomatoes, sliced
2 tablespoons fresh parsley
1/2 teaspoon coarsely ground black pepper
Preheat oven to 375. Unroll crescent rolls, press the seams to fit 9×13 or jellyroll pan, and press the rolls up the sides just a bit if you can. Bake 10-12 min or until light golden brown. Remove from oven, let cool. Mix cream cheese, zest lemon, eggs, garlic, artichokes and 1/2 cup Parmesan cheese. Spread over crust, and then arrange tomato slices over filling. Combine 1/2 cup cheese, parsley and black pepper in small bowl and sprinkle evenly over filling. Bake 25-30 min or until light golden brown and set. Cool 10 minutes, cut into 12 squares and cut each square in half diagonally. Makes about 24 appetizers