I bought this at Trader Joe’s and now I don’t know what to do with it…something with pasta? I’m clueless. Ingredients: artichokes,oil, spices, vinegar. Sort of a finely-chopped consistency–spreadable but chunky.
All right, I’m ready to make…something!
Spread it on toasted ciabatta. Ta da! Bruschetta! Add some sliced tomato and/or black olives and/or salami and/or…
Slap in on to pasta and you’ve got … food!
I think that’s the correct answer right there.
I was referring to **araminty’s **post, by the way.
Over pasta wouldn’t be bad either, but I think it’s intended as a spread for some sort of bready product.
Bread with spread is always good. 
It looks good and has lovely ingredients…can’t go too wrong, I suppose!
Right in the trash.
I’m remembering something about “artichoke toasts”, which also involve cream cheese. It’s all toasted till it’s crispy and crunchy, except the inside is creamy and artichokey.
Obviously this would involve some research on Google.
Creamy and artichokey…toasty and crispy…mmm. Not a bad combination there.
It sounds like you’re partway to an artichoke dip. Add various cheeses, including cream cheese, mozzarella, maybe some ricotta. Add cooked chopped spinach if you like. Spread on crackers or toast.
I thought you got an explosion if you mixed pasta and antipasto.
A thin layer will add zest to may popular sandwiches. I’ve found for maximum flavor the bread needs to be slightly toasted when using it. Using it on untoasted bread does not work as well for some reason.
If you do use it goes easy on the salt in the rest of the sandwhich or food as it tends to be farily salty.
Use instead of tomato sauce on a pizza, topped with chicken and asiago cheese.
After some reflection, I think the artichoke toasts I’m remembering were something we made in home-ec in the early 90s, and they were endearingly dated (but very yummy) then. This recipe looks very close to what I remember.
I think it would make a lovely sandwich layer along with some roasted veggies and maybe a not terribly salty cheese.
I’d use it on toast, definitely…
Ooh, two people have beaten me to it, but the first time I ever had it, it was as a layer in a wonderful sandwich. Toasted ciabatta bread, arthichoke spread, roasted slices of eggplant, red peppers, portobello mushrooms, onions, and topped with melted provolone. The veggies were roasted with a drizzle of balsamic vinegar, and maybe a little extra drizzled over top. So good! I would roast up a pan full of veggies and make sandwiches for a week!
And then in other applications, I’ve used it to top toasted, oiled slices of sourdough or french bread baguettes, slide it back into oven or under broiler for a few minutes until bubbly.
Maybe use it as spackle to fill a hole in the wall.
Maybe if I swallowed some cyanide, I might be tempted to eat it to induce vomiting.
Hmmm…death or Trader Joe’s artichoke antipasto?
I really can’t decide.
Have you tasted it yet?
Choke Artie with it.
I tasted it. It’s good, but of course I like that sort of thing. If you aren’t into artichokey stuff, my guess is you’d be unimpressed. Or revolted, as the case may be.
These are lovely ideas. I hadn’t planned to cook today, but I might consider toast at least…
Snerky, I’m inviting you over for an artichoke antipasto-inspired MEAL.
Warmed, inside an omelet, with goat cheese.