Summer Evening

Last Friday night I hosted a small dinner for a couple of my oldest and closest friends. We enjoyed appetizers and cosmopolitans by candlelight and Christmas lights outside. I had found martini glasses at TJ Maxx on clearance just a few days before and I had been looking for an occasion to use my Lilly Pulitzer napkins all summer! One of my friends brought cheeseballs made with cream cheese, peppers, pineapple, and nuts. It was a very unlikely combination, but oddly tasty. I made a very simple artichoke and parmesan spread that everyone agreed was delicious. It was very light and perfect for a hot summer evening.

Artichoke and Parmesan Spread (from Real Simple):
- 2 14-ounce cans of artichoke hearts
- 1/2 cup chopped fresh parsley
- 1 cup grated parmesan
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Drain 2 14-ounce cans of artichoke hearts. Cut the artichokes in large pieces. Combine with the remaining ingredients. I actually cut the recipe in half and it was still a good size (it just about filled a quart-size tupperware) and was a bit on the generous side with the olive oil. Serve with crackers, pita chips, or mini-pitas.

Now, of course, we ate this light artichoke spread with the cheeseballs, calzones, veggies fresh from my parents' garden, cake, chocolate-covered almonds, and watermelon. Needless to say we were stuffed by the end of the evening!