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.
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.
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.
ven on.
Chop the artichoke hearts and combine with the
emove from heat, stir in artichoke hearts, onion, marjoram, oregano and
Preheat oven to 350\u00b0F
Place chicken breasts in a 9x13 casserole dish and spread olives and artichoke hearts all over and around the chicken breasts.
Pour the chicken broth over all. Sprinkle with tarragon.
Bake for 1 hour.
Mix potato flesh with spinach artichoke dip in a bowl; spoon
an go into oven.
Artichoke Dip:.
Combine all ingredients
Rinse and trim the artichoke, cutting the stem off straight
Place all ingredients in food processor and blend until pureed.
Put in a small ceramic baker or casserole or quiche dish. Bake for 30 to 40 minutes or until lightly browned on top in an oven preheated to 325\u00b0.
Serve with strips of pita bread, tortilla chips or sliced French baguette.
Sliced honeydew melon or cantaloupe makes a great follow up appetizer.
Preheat oven to 350F degrees.
Spray a 4-cup casserole dish with Pam, or lightly grease it; set aside.
Chop drained artichokes and place in a mixing bowl.
Add all other ingredients and combine; put mixture into casserole dish.
Bake in preheated oven until hot and bubbly, about 20 minutes.
Serve with crackers, melba toast, or your favourite dippers.
he food processor, whir enough artichoke hearts to make 1 cup
Slice stem from bottom of artichoke so it stands without wobbling.<
dollop with burrata, add an artichoke heart or two, top with
eanwhile, for the lemon and artichoke sauce, melt butter in medium
ix gently.
Spoon the artichoke mixture into a 1-quart