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The Best Artichoke Dip

drain all oil and liquid from the artichoke hearts in colander.
coarsly chop the artichokes (no prickly leaves, only soft cut able parts).
combine all ingredients in crock pot and place bread slices on top to soak up excess oil.
cook on high for 2 hours.
can also be done in a casserole dish in the oven at 350 for 1 hour.

The Best Artichoke Chicken Buffet

acon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese

Burrata Artichoke Tartines With Roasted Lemon Mint Pesto

dollop with burrata, add an artichoke heart or two, top with

Lobster, Artichoke And Seafood Dip

o the touch.
Add artichoke, combine, stirring gently.
Remove

Artichoke Rose Garnish

Slice stem from bottom of artichoke so it stands without wobbling.<

Grilled Artichokes - Best Way To Eat Artichokes!

Trim artichoke stem and about 3/4

Artichoke Parmesan Dip

Drain the artichoke hearts. Cut them into halves.
Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it \"to taste\").
Add artichoke hearts to this mixture.
Transfer to a desired dish or bowl and garnish with Parsley if desired.
Refrigerate at least 1 hour before serving.
Best if served cold on melba toast or crackers.

Chickpea And Artichoke Masala

stir fry sauces, slow-cooker recipes, gravy etc. We always had

Italian Style Shrimp And Artichoke Antipasto By Sy

alf).
Add chopped up artichoke hearts, marinade and shrimp in

Artichoke, Potato, And Cheese Casserole

hem to cool.
The best way to do this is

Best Ever!!!!! Italian Pasta Salad

Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.

Breaded Artichoke Hearts

Drain and season artichoke hearts with salt and pepper.
While working, heat oil over fairly high heat.
Dredge artichokes in egg and then bread crumbs.
Deep fry about 3-4 minutes, turning frequently, or until golden.
Drain on paper towels and serve with lemon wedges.
Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.

Artichoke Dip

Drain and chop artichoke hearts.
Mix into cheese and mayonnaise.
Cook in glass casserole or pie plate at 325\u00b0 for 20 minutes.
Serve with crackers.
(Triscuits are best!)

Best Ever Spinach Artichoke Dip

Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.

Best Ever Hot Artichoke Dip

Preheat oven to 275 degrees F (135 degrees C).
In a shallow baking dish combine the artichoke hearts, mozzarella cheese, parmesan cheese and mayonnaise. Bake for 45 minutes, or until hot and bubbly. Sprinkle with almonds if desired. Serve hot with tortilla chips or crackers.

The Best And Cheesiest Artichoke Dip

Preheat oven to 350 degrees F (175 degrees C).
Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.

The Best And Easiest Hot Artichoke Dip

Chop the artichoke hearts, mince the garlic clove, and combine all the ingredients in a bowl.
Place the mixture in a small casserole dish. It fits nicely in a shallow 9 or 10 inch oval dish.
Bake for 10 minutes at 350\u00b0F, or until the surface is beginning to brown.
Serve hot with a soft baguette, crackers or chips. Enjoy!

Ilene'S Hot Spinach And Artichoke Dip

iquid.
*Add spinach, chopped artichoke hearts, parmesan cheese and 1

Artichoke & Rice Salad

Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

Copycat Olive Garden Hot Spinach And Artichoke Dip

Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Best served with thinly sliced toasted bread, such as French or Italian.

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