Spread over partially baked crust.
Top with shallots, artichoke hearts, and
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.
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.
Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
Whisk together eggs, milk and mustard and pour over rice mixture.
Sprinkle the top with paprika, salt and pepper.
(At this point, you could refrigerate over-night).
Bake for 50 minutes in a 350 degree oven.
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.
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.
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.
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.
Rinse and trim the artichoke, cutting the stem off straight
Pepper; set aside.
Drain artichoke hearts and slice them into
he food processor, whir enough artichoke hearts to make 1 cup
Mix potato flesh with spinach artichoke dip in a bowl; spoon
dollop with burrata, add an artichoke heart or two, top with
eanwhile, for the lemon and artichoke sauce, melt butter in medium
ix gently.
Spoon the artichoke mixture into a 1-quart
Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
Add the remaining ingredients except the parmesan cheese and stir well.
Mound the filling back into the potato shells and place them in a shallow baking dish.
Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
25 degrees.
Spread the Artichoke petals open to season. Between