368 artichoke
Cruisers are a gregarious bunch, and we gather frequently for impromptu social events revolving around food. For such parties, this rich tapenade can be whipped up quickly, has a rich, garlicky aroma and a taste that always satisfies the most discriminating sailor. Leftovers (though rare!) make an exotic omelet.
1 12-ounce can artichoke hearts, drained
4 cloves garlic, minced
½ (one half) cup olive oil
4 ounces jalapeno, havarti, or mozzarella cheese
Chop artichokes coarsely and transfer to a small saucepan. Add garlic and olive oil. Stir briskly with a fork, cover, and cook over low heat, stirring frequently, until the garlic is cooked, about 10 minutes. Turn off heat and cover. Immediately before serving, cut cheese into small chunks while reheating the tapenade. Add cheese, whisk quickly with a fork, and serve with crackers or toast wedges and iced liquid beverages.
