Rinse and trim the artichoke, cutting the stem off straight
Trim artichoke steam and about 3/4 -
ater to a boil; add artichoke heart. Cover pot and cook
armesan cheese together.
Drain artichoke hearts well and cut them
an go into oven.
Artichoke Dip:.
Combine all ingredients
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.
Drain artichoke liquid and slice hearts in
Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
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.
Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.
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.
ortilla chips, granished with a whole artichoke heart and grated or shredded
irections for oven-baking a whole fish, but you can just
y making an incision the whole lenght of the abdomen and
ith the artichokes. Garnish with whole chilies and tarragon leaves.
rozen when filled).
CUT artichoke hearts into quarters or chunky
Drain the artichoke hearts, reserving the marinade. Set
/2 cup cloves garlic, whole.
1/2 cup fresh
he dish. Spread 1/4 artichoke mixture over it. Spoon 2