Here is a trick for making food that people seem to really enjoy. First, find a reliably good cookbook or cooking magazine, and then, do what it says. One such reliably good magazine is Cook's Illustrated. They do all the work of experimenting with and perfecting a recipe and the reader just follows directions. This recipe from the September/October 2010 edition seemed to be a hit on memorial day.
Artichoke Hearts and Parmesan
1 14-ounce can of artichoke hearts, rinsed and patted dry with paper towels
2 tsp. lemon juice
1 medium garlic clove, minced or pressed through garlic press
2 Tbsp. extra-virgin olive oil
2 Tbsp. finely shredded fresh basil (1 Tbsp. for garnish, if desired)
Table salt and ground black pepper
2 ounces Parmesan cheese, 1 ounce graded, one once shaved with a vegetable peeler
1 recipe Toasted Bread for Bruschetta (see below)
Directions: Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 tsp. salt, and 1/4 tsp. pepper in food processor until coarse puree forms. Add grated Parmesan and pulse to combine. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan (I also added some shredded basil on top of the Parmesan).
Toasted Bread for Bruschetta
Adjust oven rack so it is about 4 inches from heating element and heat broiler. Slice 1 loaf crusty country bread (about 10 by 5 inches, ends discarded) cross-wise into 3/4 inch thick pieces and place on foil-lined baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with 1/2 medium peeled garlic clove and brush with extra-virgin olive oil. (You will need 1/4 cup oil; I used carmelized garlic oil instead of rubbing with garlic since I had it on hand.)
The burnt batch turned out to be more desirable than the "perfect" batch. I like it when people surprise me.
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