boil; add artichoke heart. Cover pot and cook artichoke until tender and
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.
nch baking dish.
Whisk together remaining ingredients (except artichoke hearts and
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.
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.
hips, granished with a whole artichoke heart and grated or shredded Parmesan
Preheat oven to 350\u00b0.
In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan cheese.
In a small bowl, mix cream cheese until fluffy.
Add milk and mix until well blended.
Spoon mixture (spinach) into shallow casserole or an 8 x 8 glass baking dish.
Pour cream cheese mixture over spinach.
Sprinkle remaining Parmesan.
Bake 25 to 30 minutes.
nd stem from artichoke and place in microwaveable dish with 1' water
dollop with burrata, add an artichoke heart or two, top with pesto
pray a 9 x 13 dish with cooking spray.
Mix
edium size bowl the spinach, artichoke hearts, sun dried tomatoes, and
stirring occasionally.
Stir in artichoke hearts; transfer mushrooms mixture to
Combine chopped artichoke hearts, undrained chiles, chicken, 1
epper.
Slice the marinated artichoke heart in half, then press it
Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
ach artichoke heart in a slice of bacon and set to one side
epper; place in a baking dish.
Broil chicken in the
nch baking dish.
Drain marinade from one jar of artichoke hearts
nto a greased, rectangular casserole dish. The polenta should be about