armesan cheese together.
Drain artichoke hearts well and cut them
rom the bottom of each artichoke bottom so it will stand
ven to 350\u00b0F.
ARTICHOKE STUFFING.
USE scissors to
ointy leaves and stem from artichoke and place in microwaveable dish
op and bottom of the artichoke. Cook it in boiling water
Preheat oven to 400\u00b0F.
If necessary, slice off the bottom of each artichoke heart so that it sits upright.
In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
Stuff hearts with cream cheese mixture, mounding slightly on top.
Roll stuffed hearts in melted butter and then in Parmesan cheese.
Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
he leaves of the base. Artichoke should have a conical shape
Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix 1/2 C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.
Mix bread crumbs, cheese and garlic very well with a fork. Add olive oil and mix (it should be moist).
Cut top and bottom from artichoke; turn upside down and mash slightly to open leaves. Fill each leaf by pulling leaf down some and stuff.
Start at bottom and work way to top.
Steam in covered pot in a little water (enough water so that it comes up to the stem, but not up to the artichoke).
Steam for 45 minutes or longer.
Add water as necessary.
Is done when leaf pulls off easily.
Preheat your broiler.
Line a cookie sheet with aluminum foil.
Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
Place the artichoke bottoms on the prepared cookie sheet.
Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
Broil for about 7 minutes, or until the tops are golden.
Enjoy!
Cut artichoke hearts in quarters.
Combine bread crumbs, cheese, and garlic salt.
Mix together olive oil and lemon juice in separate bowl.
Coat artichoke heart pieces in olive oil mixture then roll in bread crumb mixture.
Place on greased cookie sheet and broil till lightly toasted-about 3-5 minutes.
Serve hot. Makes 60-80 canapes, depending on the number of artichokes in the can.
Preheat oven to 350 degrees.
Drain and arrange artichoke bottoms in a buttered glass pie dish.
In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
Serve immediately.
an go into oven.
Artichoke Dip:.
Combine all ingredients
Mix together bread crumbs and garlic powder.
In a greased casserole dish, alternate layers of artichoke hearts (cooked, if frozen), bread crumb mixture and cheese.
End with cheese on top. Pour oil and liquid over casserole.
Bake at 325\u00b0 for 45 minutes. Serve hot.
Thaw and squeeze out spinach.
Saute onion in butter for about five minutes.
Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
Spoon into artichoke bottoms.
Sprinkle with Parmesan cheese.
Put in baking dish with a little water and bake for 30 minutes at 350 degrees.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.
Preheat oven to 350\u00b0.
Cook and drain spinach according to package directions. Set aside.
In a hot skillet, saute onions in melted butter until tender and clear.
Add spinach and stir until well incorporated. Remove from heat.
Add chopped artichoke hearts, sour cream, 1/4 cup parmesan, salt and pepper (to taste).
Spoon mixture into 1 1/2 Quart prepared casserole dish.
Top with remaining parmesan.
Bake for 25 - 30 minutes at 350\u00b0 until bubbly.
Enjoy.
Preheat oven to 350 degrees.
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, \tmozzarella cheese, white pepper and lemon juice.
Mix well.
Spoon mixture into a 1-quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15-20 minutes or until hot and bubbly.
Serve with multicolored veggie chips or with restaurant style nacho chips.
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
Add the remaining ingredients except the parmesan cheese and stir well.
Mound the filling back into the potato shells and place them in a shallow baking dish.
Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.