arinade from one jar of artichoke hearts into a skillet.
about 10 minutes.
Combine artichoke hearts, Parmesan cheese, mozzarella cheese
Drain artichoke hearts, reserving liquid.
Chop artichokes and set aside.
Pour artichoke liquid into a 9-inch skillet.
Add green onions and garlic and cook until tender.
Drain.
Combine eggs and pepper in a large bowl; beat mixture well.
Stir in artichokes, onion mixture, cheese, crackers and parsley.
Drain and reserve oil from 1 jar of artichokes.
Cook chopped onions in the reserved oil.
Coarsely chop artichoke hearts and add to onion mixture.
Beat the eggs and mix with onions and artichokes.
Add remaining ingredients and mix well.
Pour into a greased 9 x 13-inch pan and bake at 325\u00b0 for 30 minutes.
Cut into bite-sized squares and serve hot.
Makes 40 appetizers.
Cut up artichoke hearts and drain.
Mix in a cup of mayo and a cup of Parmesan cheese.
Sprinkle a dash of Tabasco and mix.
Put into dish and bake at 350\u00b0 until brown and bubbly, approximately 20 to 25 minutes.
Add marinade from one jar of artichokes to frying pan.
Saute onion, garlic and mushrooms until onion is limp, about 5 minutes. Chop both cans of artichoke hearts and add to onion mixture.
Preheat oven to 350\u00b0.
Drain artichoke hearts and finely chop. Add mayonnaise and mix well.
Add Parmesan cheese and garlic salt and again mix well.
Pour into rectangular ovenproof dish and bake for 30 to 45 minutes or until golden brown.
ven on.
Chop the artichoke hearts and combine with the
Slice stem from bottom of artichoke so it stands without wobbling.<
dollop with burrata, add an artichoke heart or two, top with
Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix 1/2 C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.
Drain the artichoke hearts and marinated artichoke hearts. Cut them in small
an go into oven.
Artichoke Dip:.
Combine all ingredients
Blend cream cheese with remaining ingredients, except artichoke and shrimp.
It will resemble a paste.
Spread the paste onto each artichoke leaf and top with a shrimp.
Arrange leaves on a serving plate in concentric circles with the choke and heart as the centerpoint.
Drain one jar artichoke hearts and use juice to saute onion and garlic.
Chop hearts and add to sauteed mixture.
Beat eggs in bowl; add bread crumbs, salt, pepper, oregano, pepper sauce and parsley.
Add sauteed mixture.
Mix well; add cheese.
Bake at 325\u00b0 in 7 x 11-inch baking dish for 30 minutes.
Let set 2 hours before cutting into squares.
Cut into 1-inch squares to serve as an appetizer or larger squares to serve as a vegetable.
May be served hot or cold.
low cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional
Drain artichoke hearts, reserving about 2 tablespoons marinade. Saute onion in reserved marinade; drain. Combine onion with artichokes and remaining ingredients, stirring after each addition. Pour into a greased 8 x 8 x 2-inch baking dish. Bake at 325\u00b0 for 35 to 40 minutes. Cool thoroughly and cut into 1-inch squares. Reheat before serving. Yield: 64 (1-inch) appetizer squares.
In food processor pulse cheese.
Add artichoke hearts and pulse until chopped well.
Add mayonnaise, parsley flakes, pimento and garlic salt.
Pulse until mixed.
(One or two pulses.)
Keep the ingredients thick and creamy.
Preheat oven to 350\u00b0.
Put mixture into a greased 1 1/2-quart casserole dish.
Bake 25 minutes.
Serve with Garlic Bagel Toast or Melba Rounds.
This makes a nice chafing dish appetizer for parties.
Blend cream cheese and dressing mix.
In a separate bowl, stir together artichokes, peppers and parsley.
In a 3 cup bowl, lined with plastic wrap, alternate 4 layers of cheese and artichoke mixtures (makes 2 layers) beginning and ending with cheese mixture.
Refrigerate at least 4 hours or overnight. Invert on plate before serving, remove plastic wrap and serve with crackers.
Makes a very pretty appetizer!
On ungreased jelly roll pan, lay out the rolls, pinching together to make a large rectangle.
Bake 10 minutes in a 400\u00b0 oven until golden brown.
Cool completely.
Mix artichoke hearts, 1/2 cup Cheddar cheese, salad mix, mayonnaise and Parmesan in bowl. Spread onto crust.
Sprinkle with remaining Cheddar cheese and paprika.
Bake in a 325\u00b0 oven for 10 minutes, or until cheese melts.
Cut into squares.