Mix grated cheese with salad dressing.
Spoon mixture over a canned artichoke heart, which is placed on a piece of square rye cocktail bread.
Broil until cheese bubbles.
Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
boil; add artichoke heart. Cover pot and cook artichoke until tender and
Cook vegetables, including frozen artichoke hearts if used, in water
hips, granished with a whole artichoke heart and grated or shredded Parmesan
br>Rinse and finely chop artichoke hearts.
Squeeze dry and
o the touch.
Add artichoke, combine, stirring gently.
Remove
Preheat oven to 350\u00b0F.
In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins.
Bake for 20-30 minutes or until golden brown.
Preheat broiler.
Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown.
Remove and sprinkle with chili powder.
Garnish ramekins with artichoke hearts, red bell pepper julienne and chives.
Serve immediately with the toasted baguette slices.
Scald tomatoes to remove skins.
Scoop out centers and season them inside and out with salt, freshly ground pepper and powdered dill.
Put an artichoke heart in each tomato.
Chill.
One hour before serving, cover each tomato with a sauce made by combining mayonnaise with sour cream, curry powder, grated onion and lemon juice.
Add more curry powder if desired.
Serve very cold on bibb lettuce.
Serves 6.
Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.
Drain and chop the artichoke hearts in food processor. In mixing bowl, mix the artichoke hearts with all the remaining ingredients and transfer the mixture to a casserole dish. Bake the mixture of artichoke heart sin preheated oven at 350\u00b0 for 20 minutes or until golden brown. Serve with crackers and sliced baguettes.
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.
Cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender.
Combine the eggs, milk, salt, and pepper in a large bowl; stir well.
Gently stir artichoke mixture, bread cubes, cream cheese cubes, and Cheddar cheese into the egg mixture.
Pour the egg mixture into a greased 9 inch pie plate. Bake at 350 degrees for 40 to 45 minutes, or until golden. Let stand 5 minutes before serving.
hisk together remaining ingredients (except artichoke hearts and lemon slices) and
ointy leaves and stem from artichoke and place in microwaveable dish
dollop with burrata, add an artichoke heart or two, top with pesto
In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
In a separate saucepan, melt butter.
Add shallots and saute until translucent.
Add flour to butter mixture, stirring until flour is absorbed.
Cook, stirring constantly, 2-3 minutes.
Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
Reduce heat and simmer 3 minutes, stirring occasionally ...
Put the artichoke hearts and spinach in a
nto each cube.
Drain artichoke hearts and sun-dried tomatoes
all.
Rinse and drain artichoke hearts, and finely chop.