Place the artichoke hearts in a non-reactive bowl,
he Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and
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.
Put the artichoke hearts and mushrooms in a serving dish.
In a separate small bowl, thoroughly mix the oil, vinegar, salt, pepper and mustard.
Pour the dressing over the artichokes and mushrooms.
Toss well and then leave to marinate for 10 minutes.
Just before serving, add the chicken (cooled) to the salad and toss well.
Serve on a bed of chilled Romaine lettuce leaves.
Steam beans for 2-3 minutes.
Heat olive oil in a large skillet on medium-high heat. Add garlic, cooked beans and pepper; cook for 2-3 mins, tossing occasionally. Add olives and artichoke hearts; cook 1 min until heated through. Stir in basil. Season to taste.
efore reday to serve add artichoke hearts, bring sauce back to a
Drain artichoke hearts.
In separate bowls, set
Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
Deep fry for one to two minutes until lightly browned and slightly crispy.
Melt butter (use your judgment as to how much) and garlic in a small, individual saute pan.
Saute hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
Serve right in the pan with firm bread such as French or Italian.
0 mins. Meanwhile, wrap each artichoke heart in a slice of
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
Beat eggs, bacon, mozzarella cheese, milk, flour, garlic, parsley, and thyme together in a bowl until evenly combined.
Arrange 1/2 of the spinach in the bottom of the pie crust; sprinkle artichoke hearts over spinach layer. Pour egg mixture over artichoke hearts. Layer the remaining spinach over egg mixture; top with tomato slices.
Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, about 45 minutes.
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Drain artichoke hearts thoroughly& cut into quarters.
Combine next 8 ingredients in a large bowl until well blended.
Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
Stir or toss mixture occasionally.
Cook frozen artichoke hearts according to package directions. If using canned artichokes, rinse with cold water and drain. In a bowl with artichokes add 1 tablespoon olive oil and 1 teaspoon lemon juice; let stand for 15 minutes.
Add radicchio, basil and remaining 1 1/2 tablespoons olive oil; toss to coat. Season with salt and pepper.
Add remaining 1 tablespoon lemon juice; toss.
Divide salad between 2 plates; grate Parmesan cheese generously on top.
Heat a large, heavy pot over medium-high. Once it's hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 - 30 minutes, or until the onions are transparent and the chicken is cooked through.
Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.
Cut the artichoke hearts into quarters.
Measure the
Mix salt, pepper and paprika; put over chicken pieces.
Brown chicken in 4 tablespoons of butter or margarine.
Place in large casserole dish.
Saute mushroom pieces in remaining 2 tablespoons butter or margarine for 5 minutes.
Sprinkle flour over and add chicken broth and sherry.
Cook 5 minutes.
Arrange artichoke hearts between chicken pieces in casserole.
Pour mushroom, sherry sauce over all.
Cover and bake at 375\u00b0 for 40 minutes.
Serve with rice and green salad.
o 2 minutes.
Drain artichoke hearts well, add to skillet and
ogether.
Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp
Preheat oven to 325 degrees F (165 degrees C).
Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.
oftened, about 2 minutes. Add artichoke hearts and cook until heated through