Drain artichoke hearts.
In separate bowls, set
0 mins. Meanwhile, wrap each artichoke heart in a slice of
On ungreased jelly roll pan, lay out the rolls, pinching together to make a large rectangle.
Bake 10 minutes in a 400\u00b0 oven until golden brown.
Cool completely.
Mix artichoke hearts, 1/2 cup Cheddar cheese, salad mix, mayonnaise and Parmesan in bowl. Spread onto crust.
Sprinkle with remaining Cheddar cheese and paprika.
Bake in a 325\u00b0 oven for 10 minutes, or until cheese melts.
Cut into squares.
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Drain artichoke hearts thoroughly& cut into quarters.
Combine next 8 ingredients in a large bowl until well blended.
Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
Stir or toss mixture occasionally.
Cut the artichoke hearts into quarters.
Measure the
o 2 minutes.
Drain artichoke hearts well, add to skillet and
ogether.
Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp
ll the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole
Place the artichoke hearts in a non-reactive bowl,
armesan cheese together.
Drain artichoke hearts well and cut them in
Cut artichoke hearts into thin slices.
Saute artichokes and garlic in butter until tender.
Remove artichoke hearts to a shallow baking dish.
Stir seasonings and flour into remaining butter.
Slowly add milk, stirring constantly.
Cook over low heat until thickened.
Remove from heat.
Slowly add liquid to egg and 1/4 cup of the cheese.
Blend until smooth.
Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
Bake at 450 degrees for 15 minutes.
Sprinkle chicken pieces with salt, pepper and paprika; set aside.
Melt butter in skillet over medium heat.
Brown chicken pieces in butter.
Transfer chicken pieces to roasting pan.
Tuck artichoke hearts in between chicken pieces; set aside.
Add mushrooms to skillet; cook until golden.
Add broth, wine and rosemary.
Cook, stirring for 2 to 3 minutes.
Pour over chicken and artichoke hearts.
Cover and bake in a 375\u00b0 oven for 40 to 50 minutes until chicken is cooked.
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
Add the avocado and drizzle with vinegar.
Season with salt and pepper.
Carefully mix, taking care not to break up the avocadoes.
To serve, spoon the salad into the butter lettuce cups.
Drain liquid from artichoke hearts into large skillet; add olive oil and heat.
Dredge chicken with flour and brown in oil mixture.
Remove chicken from oil and place in large casserole.
In skillet, saute garlic 2 to 3 minutes.
Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms.
When heated and thoroughly mixed, pour over chicken.
Cover and bake at 350\u00b0 for 1 hour.
Add sherry; stir and return to oven for 10 minutes.
hicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to
Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.
Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
Deep fry for one to two minutes until lightly browned and slightly crispy.
Melt butter (use your judgment as to how much) and garlic in a small, individual saute pan.
Saute hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
Serve right in the pan with firm bread such as French or Italian.
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
Stir chicken into artichoke mixture.
Serve over your choice of pasta.
Rinse and drain artichoke hearts.
Place in buttered casserole.
Mix soup, wine, salt and pepper, being careful not to oversalt.
Pour over artichoke hearts. Cover with stuffing and dot with butter. Cover with foil and bake 45 minutes at 350\u00b0.
Remove foil and continue baking until brown, approximately 30 minutes.