Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.
To be served next day, just re-heat in microwave. Recipe can be doubled.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.
about 10 minutes.
Combine artichoke hearts, Parmesan cheese, mozzarella cheese
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.
Drain can of artichoke hearts and chop fine.
Combine artichokes with mayonnaise and Parmesan cheese.
Season with lemon juice, garlic powder and Worcestershire sauce.
Top with Parmesan cheese.
Bake at 350\u00b0 for 20 to 30 minutes until bubbly and slightly browned.
Serve with your favorite cracker.
For a festive change, spread on party ryes and bake for an additional 10 minutes or so.
Preheat an oven to 350 degrees F (175 degrees C).
Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.
Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.
Saute onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
Add artichoke hearts, stock, wine, and brandy.
Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.
rust.
Top with shallots, artichoke hearts, and sundried tomatoes. Return
Drain and chop artichoke hearts.
Mix with mayonnaise and Parmesan cheese.
Bake, uncovered, for 30 to 40 minutes at 350\u00b0. Serve with crackers or raw vegetables.
Chop artichoke hearts coarsely.
Mix mayonnaise, cheese and artichokes.
Pam spray casserole dish.
Put mixture in dish. Sprinkle bread crumbs over top.
Bake at 350\u00b0 for 20 minutes uncovered until heated through.
Great with Triscuits crackers.
NOTE - orginal recipe did not give ounce measurements
Chop artichoke hearts together and spread in well-greased Pyrex pie plate.
Scatter chili peppers and spread mayonnaise over artichoke hearts.
Sprinkle with cheese.
Cover with foil and bake at 350\u00b0 for 15 minutes; 25 minutes if prepared ahead and refrigerated.
(Do not use the microwave oven; the cheese does not melt nicely.)
Serve with tortilla chips.
This recipe is easy and delicious!
Rinse and trim the artichoke, cutting the stem off straight
Pepper; set aside.
Drain artichoke hearts and slice them into
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :).
old in dry spinach and artichoke hearts.
-Fold the mixture
ot of salt, so go easy and taste as you add
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
Add tomatoes, artichoke hearts, basil, and salt.
Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.
op and bottom of the artichoke. Cook it in boiling water