Preheat oven to 350\u00b0F.
Combine mayonnaise, parmesan, garlic and pepper well; add artichoke hearts and mix.
Pour into small greased casserole dish and bake at 350F for 10 minutes.
Top with french fried onions and bake an additional 5 minutes, or until lightly browned.
dollop with burrata, add an artichoke heart or two, top with
ach bread half, then layer artichoke hearts (at this point you
Dice onion. In a large skillet, Sautee with garlic in olive oil until the onions are translucent. Leave on stove.
Add bread crumbs; stir. Let them soak up the extra oil.
Add artichoke hearts and parmesan; stir.
Add the green beans to the mix, just long enough to heat them.
Take off of heat, add almonds as garnish and stir.
Serve and enjoy!
lend.
Stir in chopped artichoke hears.
Transfer mixture to
over with water. Scrub each artichoke thoroughly with a stiff vegetable
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.
owl, marinate the artichoke hearts in 1 cup French dressing.
Place
save a few for garnish), artichoke hearts, 1/4 cup fresh
Preheat the oven to 375\u00b0F.
In a medium bowl, mix together mayonnaise, sour cream, Parmesan cheese, peppers, artichoke, and 2/3 cup of the French fried onions. Spread into a 9 inch pie plate.
Bake the dip for approximately 25 minutes. Remove from the oven and top with the remaining 2/3 cup of French fried onions. Return to the oven and bake for an additional 5 minutes - just long enough to brown the onions slightly.
rom heat and stir in artichoke, Monterey jack, parmesan and sour
medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Drain artichoke hearts and save liquid.
Place all ingredients in food processor or blender.
Process until smooth.
Add liquid from artichoke hearts until desired consistency is reached.
Bake at 400\u00b0 for 15 minutes or until hot and bubbly.
Serve with breadsticks or French bread, or put into mushroom caps and brush with melted butter.
Bake 15 minutes.
owl, and stir in the artichoke hearts.
Melt butter in
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
Bake at 400\u00b0 for 20 minutes, or until bubbly and beginning to brown.
Serve with crusty french bread slices.
oarsely chop artichoke hearts.
Split french rolls.
Take artichoke liquid and
ood processor.
Add drained artichoke hearts. Coarsely chop (on pulse
Drain and dice artichoke hearts.
Add the mayo, cheese and garlic powder.
Mix thoroughly.
Spread in a shallow pan and bake until brown and bubbly.
Serve hot on sliced French bread.
Enjoy!
oisture.
Pulse pieces of French bread in a food processor