• 14 ounces artichoke hearts, drained and quartered
• 1 red bell pepper, seeded and chopped
• 2 cups Italian cheese blend, shredded
• 1 cup grated Parmesan cheese
• 1/2 cup fresh flat leaf parsley, chopped
• 1/2 cup mayonnaise
• 2 tsp. garlic, coarsely chopped
• 1 tsp. pepper
• 1/4 tsp. cayenne
• 1 10 inch focaccia bread, sliced in half horizontally
• 2 Tbs. olive oil

Preheat oven to 375°F. Combine first 3 ingredients, 1/2 cup Parmesan, and next 5 ingredients in a bowl. Mix thoroughly. Place each foccacia half on a cookie sheet and drizzle each half with 1 tablespoon oil and 1/4 cup Parmesan. Divide and spread artichoke mixture on each focaccia half. Bake 20-25 minutes or until bubbly.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 368, fat 25.7g, 62% calories from fat, cholesterol 31mg, protein 15.8g, carbohydrates 20.1g, fiber 3.1g, sugar 2.9g, sodium 447mg, diet points 9.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.8, Lean meat: 1.6, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.