hin slice from the bottom of each artichoke bottom so it will stand
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.
Arrange artichoke bottoms in large greased baking
In a blender or food processor, process, olives, chili pepper, artichoke bottom, and 2 tablespoons olive oil to a smooth puree, adding more olive oil if necessary.
remove crusts of bread and cut into quarters. brush lightly with the remaining olive oil and toast in preheated 400 degreeF oven for 6 to 8 minutes or until golden. Spread caviar over the crostini and serve.
rom artichoke and place in microwaveable dish with 1' water in bottom
1. drain the artichoke bottoms- dry w/ paper towel<
cup bechamel over the bottom of a 13x9x2 glass pan
Spread optional shredded cheese over bottom of crust.
Wash
f bechamel sauce over the bottom of the dish, and top
dollop with burrata, add an artichoke heart or two, top with
he food processor, whir enough artichoke hearts to make 1 cup
set aside.
Stir together artichoke hearts and next 5 ingredients
Slice stem from bottom of artichoke so it stands without wobbling.<
onstick spray.
Combine the artichoke hearts, ricotta, Parmesan, scallion greens
f the sauce in the bottom of the prepared baking dish
Cut off the top and bottom of the artichoke. Cook it in boiling
ith flour; DIVIDE dough so bottom-crust portion is slightly larger
Grease 1 1/2 casserole dish.
Place artichoke hearts in bottom, quartered and drained.
Combine butter, cream cheese and lemon juice.
Add broccoli that's been cooked and drained.
Pour mixture over artichokes.
Top with crumbs.
Bake uncovered 25 minutes 350 degree oven.
For zip add garlic powder, worcestershire, salt, tabasco.
Season Grouper and using one Tbs of oil, pan sear grouper filet until golden brown on one side. Place grouper in a 375 degree oven to finish cooking.
Using same pan use other Tbs of oil to sautee and carmelize artichoke hearts. Add garlic and thyme and cook garlic until brown. Add white wine, and chicken stock. Scrap all fond off the bottom of pan and disolve in to broth. Add tomatoes. Reduce for 3-4 minutes and place in a shallow bowl. Top with Grouper filet. Garnish with lemon and fresh parsley.
mount of pesto on the bottom of the baking dish, and