Rinse artichoke hearts with and drain excess
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese
Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.
nch border unbuttered.
Spread artichoke-tomato mixture evenly over buttered
Chop artichokes well.
Mix artichokes, onion, and Parmesan cheese.
Add just enough mayonnaise to make spreadable.
Add garlic powder, mix well.
Spread baguette slices with artichoke spread and place on a cookie sheet.
Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.
old in dry spinach and artichoke hearts.
-Fold the mixture
repare Red carpet brushetta using recipe #222776. This is a key
br>Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive
NOTE - orginal recipe did not give ounce measurements
In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.
In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
Blend, leaving some texture.
Spoon into a 7 or 8 inch casserole dish.
Preheat oven to 350.
Bake dip uncovered for 30 minutes.
Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).
heat oven to 350.
place sliced bread on ungreased baking sheet.
bake in oven 10 minutes or until slightly toasted.
in medium bowl combine artichokes tomatoes onion garlic.
in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
then add vinaigrette to arichoke mixture mixing well.
add salt and pepper to taste.
top toasted bread with artichoke mixture to cover.
sprinkle with cheese.
top with some parsley.
serve.
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
irgin Olive oil.
Bruschetta with tomato & basil :
o package directions.
Drain artichoke hearts (no need to completely
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
dollop with burrata, add an artichoke heart or two, top with
br>Drain jar of marinated artichoke hearts and chop coarsely. Discard
Prepare pizza crust according to recipe or package instructions. Place on