Drain and chop the artichoke hearts in food processor. In mixing bowl, mix the artichoke hearts with all the remaining ingredients and transfer the mixture to a casserole dish. Bake the mixture of artichoke heart sin preheated oven at 350\u00b0 for 20 minutes or until golden brown. Serve with crackers and sliced baguettes.
boil; add artichoke heart. Cover pot and cook artichoke until tender and
aster Prep Bowl and microwave dip for 2 minutes, stirring halfway
Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
Drain in colander.
Heat cream cheese in microwave until soft and creamy.
Mash in spinach and artichokes and stir well.
Add remaining ingredients and combine. No baking required!
If desired, top with roma tomatoes but don't stir into dip.
Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
Put the artichoke hearts and spinach in a
Finely chop artichoke hearts; mash with fork in bowl.
Add the rest of the ingredients (except paprika) and combine well.
Spread in a pie pan or flat baking dish.
Sprinkle with paprika.
Bake at 350\u00b0 until bubbly (about 30 minutes).
Good with Triscuits.
Mash artichoke hearts with potato masher until fairly smooth. Mix Parmesan and mayonnaise together well and add to mashed artichoke hearts.
Place mixture into a small ovenproof casserole dish and bake at 350\u00b0 until top turns light brown and bubbly. Serve warm with Triscuits crackers.
Cut artichoke hearts into small pieces.
Mix all ingredients together except paprika.
Put into baking dish and sprinkle paprika on top for color.
Bake at 350 degrees f for 20 minutes or until bubbly.
Serve with crackers or baguette thins.
Preheat oven to 350\u00b0F.
In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins.
Bake for 20-30 minutes or until golden brown.
Preheat broiler.
Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown.
Remove and sprinkle with chili powder.
Garnish ramekins with artichoke hearts, red bell pepper julienne and chives.
Serve immediately with the toasted baguette slices.
5 minutes or until the dip is hot.
Serve with
Mince artichoke hearts very fine or use food processor.
Mix all ingredients thoroughly. Bake in greased dish at 375 for 20 to 30 minutes.
Drain and coarsely chop the artichoke hearts.
Mix with mayonnaise and Monterey Jack.
Place in small casserole dish. Sprinkle with Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.
Serve with crackers.
Chop artichoke hearts and add the mayonnaise and Parmesan cheese.
Mix well and heat in microwave until warm.
Soften cream cheese, add mayonnaise, sour cream and Parmesan cheese; make creamy.
Chop artichoke hearts.
Add to cheese mixture.
Add garlic and dill.
Bake 1/2 hour at 350\u00b0.
Serve with jumbo corn chips.
Cut artichoke hearts in quarters.
Combine bread crumbs, cheese, and garlic salt.
Mix together olive oil and lemon juice in separate bowl.
Coat artichoke heart pieces in olive oil mixture then roll in bread crumb mixture.
Place on greased cookie sheet and broil till lightly toasted-about 3-5 minutes.
Serve hot. Makes 60-80 canapes, depending on the number of artichokes in the can.
Cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender.
Combine the eggs, milk, salt, and pepper in a large bowl; stir well.
Gently stir artichoke mixture, bread cubes, cream cheese cubes, and Cheddar cheese into the egg mixture.
Pour the egg mixture into a greased 9 inch pie plate. Bake at 350 degrees for 40 to 45 minutes, or until golden. Let stand 5 minutes before serving.
hisk together remaining ingredients (except artichoke hearts and lemon slices) and
old in dry spinach and artichoke hearts.
-Fold the mixture
dollop with burrata, add an artichoke heart or two, top with pesto
heese, if desired.
Pour dip into bowl and serve hot.