Appetizers and Beverages from Santa Fe Kitchens

Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now the Museum of New Mexico Foundation has collected more than 200 recipes from its memberhsip, local chefs, artists and dignitaries to help create this second exciting new cookbook.The book features recipes from the most renowned kitchens of New Mexico, including Coyote Cafe, El Farol, Fuego Restaurant, Harry's Roadhouse, Jane Butel Cooking School, Jinja Care, Los Pinos Gues Ranch, Pecos, Osteria D'Assisi and the Santa Fe School of Cooking.

Artichoke Hors d'oeuvre Makes 6 to 8 servings 1 can artichoke hearts, drained and finely chopped 1 cup grated Cheddar, Parmesan, or Romano cheese 1/2 cup diced tomatoes 3/4 cup mayonnaise 1/2 teaspoon fresh dill Optional: 1 package dry Good Seasons Italian salad dressing mix 1 French baguette, cut into thin slices Preheat the broiler. Mix together all ingredients except for the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately. Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F. for 20 minutes and then served on Melba toast or crackers.