To prepare the artichokes, cut off stems and remove
ough outer leaves from the artichokes. Trim the tips of the
dditional 1/4 cup of salad dressing and garnish with quartered
he tough outer leaves of artichokes until you reach the tender
o a boil. Add the artichokes and half of the lemon
emove leaves from bottoms of artichokes to about halfway up stem
Prepare salad dressing mix according to package directions. If artichokes are whole, cut them up.
Pour all of the prepared salad dressing over the artichokes in a covered bowl.
Marinate at least 4 hours, longer if time allows.
Place salad greens, onions and pimentos in bowl.
Sprinkle with as much or as little Parmesan cheese as you like.
Pour artichokes and dressing over all and toss to coat.
rying pan and saute the artichokes for 2 mins. Add the
Place chicken pieces in a greased 9x13\" baking dish.
Arrange tomato, olives, mushrooms and artichokes on top.
Combine salad dressing and wine; pour over all.
Sprinkle with onion soup mix.
Cover and bake 350 degrees for 1 hour or until chicken is done.
Meanwhile, cook linguine.
Remove chicken from dish.
Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
Arrange chicken on top and serve.
Sprinkle with cheese if desired.
Halve cooked artichokes lengthwise; scoop out center petals
Cook pasta according to package directions. Drain and cool. Drain artichokes, reserving 1/4 cup liquid; set aside. Cut artichokes into fourths. Set aside. Combine pasta, artichokes, reserved artichoke liquid and remaining ingredients in a large bowl; toss gently. Cover and chill. Yield: 6 servings.
he prepared vegetables EXCEPT the artichokes. Start with the peppers and
Place escarole and butter lettuce in a large salad bowl.
Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
Toss salad with artichoke hearts, onion slices and pear slices.
Top with cherries and toasted pine nuts.
Cool and scatter on salad.
Placed sliced goat cheese on salad. Or crumble the cheese over salad.
Pour over salad and enjoy.
To cook baby artichokes, bring a large non-reactive
ntil well blended.
For salad, combine 2 tablespoons vinaigrette and
ff tough outer leaves from artichokes and discard.
Trim bottoms
Slice 1-inch from top of artichokes.
Trim stem even with base. Cut off sharp tips of outer leaves.
Rinse artichokes under cold water.
Arrange in upright position in square baking dish.
Pour 1/4 cup water into dish.
Cover with plastic wrap.
Microwave for 10 to 16 minutes, rearranging once during cooking time.
Mix remaining ingredients.
Serve with artichokes.
Trim the artichokes by cutting off the stem
ool completely.
2In a salad bowl (or a large bowl
Cook rice until tender to bite, according to package directions, then pour into a large bowl.
Drain marinade from artichokes into bowl with rice.
Chop artichokes and add to rice.
Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
Season to taste with salt and pepper.
Taste, add a drop or two of olive oil if you feel the salad needs it.