Prepare artichokes or buy canned bottoms. To prepare remove stem and
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Drain and chop artichoke bottoms.
Combine first 6 ingredients
Arrange artichoke bottoms in large greased baking dish.
dd the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot
Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree.
Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
Remove from blender and stir in ricotta cheese.
Add pepper to taste.
Serve with peppered crackers.
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.
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.
Cook artichoke bottoms according to package directions.
Drain well. Place in a buttered baking dish.
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!
ven to 350.
fill artichoke bottoms with spinach cream.
place
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- To prepare artichoke bottoms, slice off the stems of
Preheat the oven to 350 degrees F.
Combine all the ingredients except for the artichoke bottoms and the beef broth.
Divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each.
In a well greased baking pan, place the filled artichokes, filled side up, in one layer.
Pour the broth over the whole thing.
Bake, lightly covered with foil, for 1 1/2 hours.
Uncover and bake another 10-15 minutes, until browned.
Serve hot.
Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat.
Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes.
Drain.
When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl.
Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy!
Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer
Marinate drained artichoke bottoms in dressing overnight. Drain and place artichoke bottoms in baking dish. Fill each with thawed souffl.
Dust with Parmesan cheese. Bake at 400\u00b0 for 20 minutes.
rom the bottom of each artichoke bottom so it will stand
ombine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red
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Add artichoke bottoms, and sprinkle kosher salt over
Preheat oven to 350\u00b0. Dice artichoke bottoms. Combine ingredients in bowl, keeping 1/4 cup Parmesan cheese for topping. Place mixture into oven-safe glass dish and top with remaining Parmesan cheese. Bake for 30 minutes. Remove from oven and serve on pumpernickel bread.
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.