1 (14 oz) can Artichoke Hearts, drained
3 Tbsp Mayo
3 Tbsp Parmesan Cheese
1 Tbsp Fresh Lemon Juice
Zest of 1 Lemon
¾ tsp Tarragon
3 Tbsp Garlic, drained (use the chopped, backed in water type)
¼ tsp Nutmeg
Blend all ingredients EXCEPT the artichoke hearts and Parmesan by hand or with a food processor. Add the Parmesan. If using a food processor, add the artichoke hearts & blend. If mixing by hand, finely chopped the artichoke hearts then add & blend.
Spread the Artichoke Spread on a Danish Honey Rye Bread (available at Alpha Delights), or other rye bread or cocktail bread. Slice a hard boiled egg on top to cover the spread. Finish with a plump of fresh alfalfa sprouts & a few capers.