Everyone’s Grandma would make that one thing this time of the year you could not wait to eat. Your stomach starts churning just thinking about it. One of the many in my family was Artichoke Ramekin. The name is derived from the French ramequin, a cheese or meat-based dish baked in a small mold. It’s super simple and super saporous. And because it is designed to be baked in individual ramekins, it’s perfect for social distancing!
Watch Chef Ace make it here: https://youtu.be/LzVgZk8WI_E
- 1 14 oz. can artichokes hearts, drained and chopped
- 1 cup mayonnaise (preferably Dukes)
- 1 cup Parmesan – grated or shredded
- 1 4 oz. can red chilis (drained and chopped)
- 1 4 oz. can green chilis (drained and chopped)
- 1 tablespoons roasted red peppers (pimentos)
- 3 tablespoons minced garlic, divided
- pinch salt and pepper
- 6 slices panini bread
- 8 tablespoons salted butter
- 2 tablespoons fresh minced parsley
- Preheat oven to 350F. Place a rack in the middle of the oven.
- Mix artichokes, mayonnaise, parmesan, chilis, 1 tablespoon minced garlic, salt, and pepper in mixing bowl.
- Place in ramekin of your choice (1 quart casserole dish or similar sized oven-safe bowl). You can also put in individual ramekins on a baking sheet so everyone has their own for double-dipping..
- Put dish in oven and bake for 20-30 minutes, until bubbly and golden on top.
- While mix is baking, melt butter with the the remaining 2 tablespoons minced garlic.
- Brush melted garlic-butter onto panini bread and place on baking sheet.
- Put in oven next to the ramekin(s) to toast for about 10 minutes, flipping after 5 minutes.
- Once toasted, cut the toasted panini bread into points.
- Serve together.