A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.
⏲️ Prep Time: 5 minutes Cooking Time: 45 minutes Makes: 20
1 (18 oz.) polenta log
3 cloves garlic, minced
5 Tbsp. olive oil
1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)
¼-cup fresh lemon juice
4 Tbsp. freshly grated Parmigiano-Reggiano cheese
2 Tbsp. Ocean's Balance Kelp Purée
2 tsp. ground black pepper
Heat oven to 400 degrees. Cut polenta log into 20 slices. Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper.
In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes. Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.
Add lemon juice, cheese, Kelp Purée and pepper; stir until well combined and cheese has melted. Remove from heat.
Using an immersion blender, blend ingredients until a thick, smooth paste is obtained. Check for seasoning and adjust to taste.
Spoon paste onto polenta rounds. Lightly sprinkle with grated cheese. Bake for approximately 20 minutes, until topping and edges are brown. Remove from tray immediately and let cool 5 minutes on wire rack. Serve while still warm.
Pairs with: Champagne!! 🍾