Lightly grease an 8 x 8-inch baking dish.
Drain artichoke hearts (in water) and cut into small pieces.
Lay in bottom of dish.
Drain marinated artichoke hearts and chop into small pieces.
Place on top of plain artichokes.
Spread chopped chilies across artichokes.
Lightly coat with mayonnaise.
Cover with shredded Cheddar cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until it bubbles.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon.
Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy, 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving.
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
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.
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.
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 artichoke liquid and slice hearts in quarters.
Clean and slice
Cut artichoke hearts into quarters.
Combine with prosciutto, olives and spaghetti sauce in a medium saucepan and simmer 10 minutes.
Toss with cooked pasta.
Sprinkle grated Parmesan cheese on individual servings.
Makes 4 to 6 servings.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.
Preheat oven to 350 degrees F (175 degrees C).
Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Coarsely chop up artichoke hearts in food processor.
Blend in rest of ingredients. Spread in baking dish.
Sprinkle with paprika and bake 30 minutes at 350\u00b0.
Place artichoke hearts in a 1 quart casserole dish.<
Drain artichoke hearts.
In separate bowls, set out buttermilk,
aucepan three-fourths full of water to a boil. Drain the
Cut the artichoke hearts into quarters.
Measure the
oil. Cook penne pasta in the boiling water, stirring occasionally, until cooked
In a medium saucepan melt 2
rozen when filled).
CUT artichoke hearts into quarters or chunky bite
Preheat oven to 375 degrees F (190 degrees C).
Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
Preheat oven to 350 degrees F (175 degrees C).
Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.