hyme and whisk.
Place marinade and chicken breasts in a
Cook rice according to package directions, omitting butter. Place rice in large bowl and add scallions, green pepper and olives; cool.
Drain artichoke hearts, reserving marinade.
Cut hearts in quarters.
Combine artichoke marinade, curry powder and mayonnaise.
Add artichoke hearts to rice mixture.
Toss with dressing and chill.
Chicken can be added to make this a main course dish.
Serves 6 to 8.
Cook rice as directed on package, omitting butter.
Cool in large bowl.
Add green onions, green pepper and olives.
Drain artichoke hearts, reserving marinade; cut them in halves.
Combine artichoke marinade with curry powder and mayonnaise.
Add artichoke hearts to rice salad; toss with the dressing.
Chill.
old in dry spinach and artichoke hearts.
-Fold the mixture
Cook rice mixes according to package directions, omitting butter.
Cool.
Drain artichoke hearts, reserving marinade and slice.
Add artichokes, pepper, olives, onion and chicken to rice. Blend together artichoke marinade, mayonnaise and curry powder. Add to rice salad, toss lightly.
Chill.
Chill at least 4 hours. Serves 10 to 12.
Cook rice according to package directions, omitting butter. Remove from heat and turn into bowl and cool.
Add olives, onions and green pepper to rice.
Drain artichokes, reserving marinade. Add artichokes to rice mixture.
Mix mayonnaise with artichoke marinade and curry powder.
Blend the mayonnaise-artichoke mixture thoroughly with the rice mixture.
Chill 6 hours or overnight to enhance the curry flavor.
Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.
omatoes. Drain artichokes and reserve marinade.
Heat olive oil in
Drain artichokes, reserving the marinade from jars.
Place the artichokes in a medium bowl.
Add water chestnuts, mushrooms, and scallions.
Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
Whisk well to blend.
Pour over vegetables and toss.
Serve immediately or cover and marinate in refrigerator for up to 3 days.
Enjoy!
Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
Drain artichokes, reserving 2 tablespoons of the yummy marinade.
Chop artichokes and add to potatoes and beans. Toss in the olives.
Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
Drizzle dressing over salad, tossing to coat. Cover and chill.
Serving = 1 cup.
Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
Cool.
Drain artichokes, reserving 2 tablespoons of the marinade.
Cut artichokes into bite size pieces.
In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
Mix well.
Blend in parmesan cheese.
Add cauliflower, artichokes and cherry tomato halves.
Toss lightly.
Chill several hours.
Preheat oven to 350 degrees.
Heat oil in a 12\" saute pan over medium-high heat.
Sprinkle chicken with salt and pepper.
Brown chicken on both sides, about 3 minutes per side and then place in a 13x9 inch dish.
Cover chicken with artichokes.
In bowl, whisk together soup, sour cream, mustard and reserved artichoke marinade.
Pour sauce over chicken and cover with cheese.
Bake until bubbly and cheese is melted, about 30 minutes.
hopped.
Add the drained artichoke hearts and the basil; pulse
1 minutes. Drain.
Pour artichoke marinade into a large nonstick skillet
to 3 tablespoons of artichoke marinade, until soft.
Mix Worcestershire
In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.
arge bowl.
Drizzle reserved artichoke marinade over black-eyed peas.
Drain liquid from the marinated artichokes into a skillet.
Slice the drained hearts into bite sized pieces.
Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
Remove from heat and stir in remaining ingredients.
Toss the pasta with the warm sauce.
Preheat oven to 375\u00b0.
Saute onion and garlic in 1 tablespoon of artichoke marinade.
Mix in rest of ingredients.
Bake in greased 8-inch pan for 30 minutes at 375\u00b0.
Cut into small squares.
oss green beans and artichoke hearts in marinade. Cover the bowl and