Preheat oven to 350 degrees.
Drain artichokes, saving liquid.
Saute chopped onions in olive oil.
Combine all ingredients in large mixing bowl.
Pour mixture into greased 8\" x 8\" baking dish.
Bake 45 minutes at 350 degrees.
Allow to cool and refrigerate. Cut into 1\" squares.
ans pork and beans or baked beans.
Stir beans into
uarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients
Cooking these artichokes is a two step process.<
eat.
Break off the artichokes' small outside leaves. Cut off
o a boil; add artichokes.
SIMMER until artichokes are tender, about
To prepare the Artichokes:
Cut of stems using
Trim artichokes and remove chokes. Add juice
Clean, trim and blanch artichokes and drain well.
To
f cold water. Trim the artichokes, cutting off the stalks to
Artichokes:
Cut off stems at bottom of artichoke, then cut off top stems.
Use
scissors
to
cut off sharp points of remaining
leaves.\t (I
pull
off\tthe
tough,
bottom
row). Submerge artichokes in
water in a large saucepan and boil for 40 minutes.
(You
can
also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
dd around mushroom caps. Drain Artichokes and add them to casserole
eat until shimmering. Add the artichokes, onion, and 1 teaspoon salt
Preheat oven to 350\u00b0.
Whisk eggs, salt and cheese.
In a 10-inch glass baking dish, place 1/2 of the cooked artichoke hearts
in one layer.
Sprinkle 1/2 of the garlic, parsley and pepper
on
top of artichokes.
Put the rest of the artichokes on top
and
repeat
with the rest of the garlic and parsley. Pour egg
mixture all over artichokes and sprinkle with olive oil, salt
and pepper.
Bake for 30 to 40 minutes, until eggs are set. Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
Season chicken with salt and pepper. Place skin side up in a 9 x 13-inch baking dish.
Drain artichokes, reserving liquid.
Cut artichokes in half and place on chicken with mushrooms and green onions.
Pour reserved marinade and white wine over chicken.
Bake until done.
Serves 4.
Drain 1 can artichokes.
Place in an 8 x 8 x 2-inch baking dish.
Mix together in a bowl the margarine, chives, dill weed, lemon juice, garlic salt and pepper.
Pour over artichokes.
Bake, uncovered, in 400\u00b0 oven until crisp and tender, about 20 minutes. Sprinkle Parmesan cheese on top and broil for a few minutes. Serves 4.
Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray.
Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl.
Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes.
Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes.
0 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes
Preheat the oven to 375\u00b0F Coat a 9\" glass pie plate with cooking spray.
Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice.
In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes, or until the topping is golden.
Preheat oven to 350\u00b0.
Put chicken in a baking dish.
Top with artichokes, mushrooms and onions.
Add artichoke liquid and white wine.
Bake for 45 minutes.