TRAIN YOUR WINE PALATE
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The beauty of this appetizer is that it’s elegant without any fuss or hard work. It comes together in about 30 minutes, start to finish, and is perfect for a buffet. For the final presentation and a professional finish, just sprinkle with chopped fresh cilantro. If you don’t have a pastry bag and decorating tip, no worries. See Cook’s Note at the end of the recipe for an easy way to make your own makeshift pastry bag.

Makes about 18 appetizers

Ingredients

14-ounce can artichoke hearts, well drained
1 tablespoon olive oil
1/4 teaspoon salt, divided
Ground black pepper (about 2 turns of the grinder, or to taste)
1/2 cup (4 ounces) reduced-fat cream cheese, room temperature
pinch of smoked paprika
1 teaspoon fresh lemon juice
4 teaspoons chopped pimentos
1 tablespoon fat-free mayonnaise
1 tablespoon finely chopped green onion, or scallions
Fresh cilantro, chopped (optional)

Equipment

Pastry bag
Decorating star tip (optional)

With the oven rack positioned up to the middle level, preheat oven to 450 degrees F. (225 degrees C). Drain artichokes well and halve each one lengthwise; place in a medium bowl. In a separate, small bowl, stir and blend the olive oil, 1/8 teaspoon of the salt, and pepper. Gently toss the artichokes with the seasoned oil, being careful to keep the artichokes intact.

Arrange the artichokes cut side down on an oiled baking sheet and roast for 5 minutes. Remove and set aside to cool completely, about 10 minutes.

Using the same bowl in which you had tossed the artichokes, beat the cream cheese until soft and smooth. Add the remaining 1/8 teaspoon of the salt, paprika, lemon juice, pimento, mayonnaise and scallions. Mix well with a spatula.

Scrape the cream cheese into a pastry bag and using a medium-sized star tip, pipe the filling onto each of the artichokes. Transfer to a platter and sprinkle with chopped fresh cilantro.

Cook’s Note

Scrape the cream cheese into the a quart-size (17.8 cm x 20.3 cm) sandwich bag. Squeeze all the mixture into one corner. Close the back of the “pastry” bag with a close tie or spring clip to prevent the mixture from pushing up once you start piping. Snip off the corner of the bag (start with just a small piece and adjust size as needed) and start piping.

Ingredients

8 ounces reduced-fat cream cheese, room temperature
1 cup powdered (confectioner’s) sugar
*2 ounces 60% cacao bittersweet chocolate (about 4 squares), melted and cooled (see Cook’s Tips for chocolate melting methods)
**1/2 cup crushed chocolate-covered toffee pieces
Graham crackers or ***digestive biscuits, for serving


Melt the chocolate squares according to directions in Cook’s Tips. Set chocolate aside to cool. Beat together the cream cheese and powdered sugar until creamy and smooth. Stir in the melted chocolate until well blended.

Scoop mixture onto a piece of plastic wrap and with a spatula, roughly shape into a ball. Enclose the ball tightly with the plastic wrap, smoothing and shaping it further as you do so. Refrigerate for 30 minutes.

Remove plastic wrap and with a spatula, transfer chocolate ball to a serving plate. With your hands, gently press the crushed toffee pieces all the way around the ball until completely covered. Serve immediately with graham crackers or digestive biscuits or cover loosely with plastic wrap and refrigerate until ready to serve.

Cook’s Tips for Melting Chocolate

Melt chocolate carefully because overheating or any addition of moisture may cause chocolate to gunk.


Double Boiler Method

Break chocolate into small, somewhat uniform pieces and place in top pan of double boiler over hot, not boiling water (you may also use a glass or metal mixing bowl on top of a saucepan half-full with water). Allow chocolate to melt, stirring occasionally.


Direct Heat

Use this method if chocolate is to be added to a batter (do not use for dipping or molding). Place chocolate pieces in a saucepan and over very low, even heat, stir constantly to avoid scorching. Remove from heat when small lumps remain and stir to complete melting.


Microwave

Using a microwave-safe bowl, place chocolate in microwave oven for 30 seconds. Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds to prevent scorching. When small lumps remain, remove and continue stirring to complete melting.


*I love using the Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. As affordable, high-quality chocolate for the home baker and cook, it is tops.

**For U.S. cooks, Heath Bar is a good choice.

***Digestive biscuits are a staple in South Africa and England. They are simply delicious and are made of wheat. I highly recommend McVitie’s Digestives (see photo below), which in the United States are available in the ethnic aisle of some grocery stores.

Since discovering this product several years ago, I have not gone back to using the regular vanilla extract that is available in local grocery stores. And I can honestly say that I will NEVER go back to using regular vanilla extract.

With its delicate vanilla bean flecks and distinguishable vanilla flavour, pure vanilla bean paste puts regular vanilla extract to shame. An added bonus is that, unlike vanilla extract, it does not contain alcohol and you may use it in place of vanilla beans or vanilla extract.

I use it in all my baked goods calling for vanilla flavouring and absolutely love the results.