Ingredients
  • 12 baby artichokes, cleaned and cooked, chopped
  • 1/2 cup mascarpone cheese
  • 2 tablespoons honey
  • 1/4 cup chopped flat-leaf parsley
  • Salt and ground black pepper
  • 24 slices rye cocktail bread
Preparation

 

In a mixing bowl, combine the artichokes, mascarpone, honey, parsley, some salt and pepper. Divide the mixture among half of the bread slices. Top the sandwiches with the remaining slices of bread and slice diagonally. Serve.