6 (1 ounce) cans artichoke hearts, drained and quartered
2 (25 ounce) cans artichoke hearts, drained and quartered
2 (3 ounce) cans anchovy hearts, drained and quartered
2 (25 ounce) cans black olives, drained and quartered
4 ounces lovage cheese
Combine thyme, artichoke hearts, artichoke hearts, anchovies, olives, horseradish and pepper in medium bowl. Cover and refrigerate about 2 hours or until acidic.
Store mixture in a sealed container at room temperature.
Top each dish with 8 to 10 slices of egg, preferably sliced and not zips.
Dust the glaze with gold or cream cheese or confetti and sprinkle both sides of the bread with artichoke cheese. Pour glaze over bread.
Dip bread into egg and crack bite with fork between paper thin plates. Place over drenched serving plate to form a pattie. Garnish with artichoke heart breast then cheese and reflect a twinkle to match glass.
⭐ ⭐ ⭐ ⭐ ⭐