ix gently.
Spoon the artichoke mixture into a 1-quart
25 degrees.
Spread the Artichoke petals open to season. Between
Preheat oven to 350 deg. In a skillet over med heat, saute onion in oil for 3 min. Add mushrooms. Saute for 5 min. Add the rice and stir with a wooden spoon for 2 min. Add artichoke hearts and 1 cup hot stock. Simmer for 3 min, stirring. Add salt and pepper.
Pour the rice mix into a shallow 2 qt. baking dish. Add the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness. If necessary, add a little water to moisten the rice.
Sprinkle top with cheese, bake 10 minutes. Serve very hot. Makes 8 cups.
lend.
Stir in chopped artichoke hears.
Transfer mixture to
emove from heat, stir in artichoke hearts, onion, marjoram, oregano and
ll the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small
Drain artichoke hearts and chop into smaller pieces.
Mix artichoke hearts with mayonnaise, Parmesan and Swiss. (Use canned grated parmesan because fresh grated parmesan makes it come out too oily).
Put mixture into a 9x9 glass or ceramic baking dish at 350 degrees F for 15 minutes or until top looks slightly browned.
Serve with crackers or tortilla chips.
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
Bake at 400\u00b0 for 20 minutes, or until bubbly and beginning to brown.
Serve with crusty french bread slices.
Preheat oven to 400\u00b0.
In a bowl stir together mayonnaise, Parmesan cheese and onion.\tStir into the mixture the artichoke hearts, lemon juice and black pepper.
Scrape into a small ovenproof dish.
Sprinkle on top the bread crumbs and olive oil. Bake until top is brown, about 20 minutes.\tServe with crackers or toast.
Combine all ingredients in a bowl from chilies down. Fold in chopped artichoke hearts. Spray pie plate with Pam. Spread mixture over bottom of pie plate. Bake uncovered in 350\u00b0 oven for 15-20 minutes until heated through, and browned.
Serve with crackers.
Run artichoke hearts through food processor.
Combine with all other ingredients, except 2 tablespoons of the cheese and the bread crumbs.
Put mixture in a greased 1-quart casserole.
Sprinkle with cheese and bread crumbs.
Bake in a preheated oven (375\u00b0) for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.
Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.
up parsley, mayonnaise, lemon juice, artichoke hearts, pepper and lemon peel
Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
Stir in artichoke hearts, spinach leaves and onion.
Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
Bake at 350 for 50 to 60 minutes or till heated through.
Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend.
Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with toasted baguette slices.
Preheat oven to 400\u00b0. Mash artichoke hearts.
Add mayonnaise, cheese and Worcestershire sauce.
Top with sliced almonds.
Bake 20 minutes in ovenproof serving dish.
Preheat oven to 350\u00b0F Grease 8 x 8-in glass baking dish.
In a large bowl beat cream cheese until smooth. Add milk, roasted garlic, nutmeg, parsley, salt and pepper and mix until combined.
Mix in 1 cup each of mozzarella and Parmesan cheese along with chopped spinach. Gently fold in artichoke heats.
Pour mixture into greased baking dish, top with remaining cheese, and bake for 25 - 30 min or until cheese is bubbly and top is golden brown.
Remove from oven and serve with sliced baguette or assorted veggie sticks.
Enjoy!
Cook artichoke hearts according to package directions and drain well.
Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
Beat eggs with half and half, salt, pepper and nutmeg.
Stir in fontina cheese and pour over artichokes.
Bake uncovered in 350 oven for 30 minutes.
Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
Serve at once.
r long, shallow casserole. Spread artichoke hearts in a single layer
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.