Thank you Barb for another excellent recipe! I have remebered this recipe fondly ever since I first had it at her place a couple of years ago. The amounts given here make piles of the stuff - over 2 cups - so half would probably normally be enough. Barb suggests that it's also good if you substitute semi-dried tomatoes and fresh basil in place of the artichokes.

Drain the artichoke hearts well. Skin the onion. Coarsely chop the artichoke hearts and onion, then place in a food processor and process until finely chopped. Add the parmesan cheese and mayonnaise and whirl to mix well.

If you want to use croutes, take slices of white bread and cut off the crusts. Spread melted butter on both sides of the bread and then cut each slice into two one way and three the other, to get 6 croutes. Place them on a lined baking tray and bake at 180C for 10 minutes or so, until golden. You may need to turn them halfwy through. These can be made a couple of days ahead of time if needed and kept in an airtight container.

Spread a spoonful of the artichoke mixture onto each croute or baguette round. Put them in a moderate oven for two minutes, or until the artichoke mixture is hot and beginning to brown. Serve at once.