he dish. Spread 1/4 artichoke mixture over it. Spoon 2
arge platter.
Cut drained artichoke hearts into quarters and spread
he same. It was good, just not as good. Since I only
dollop with burrata, add an artichoke heart or two, top with
00.
Drain and chop artichoke bottoms.
Combine first 6
efore reday to serve add artichoke hearts, bring sauce back to
he pointed ends of each artichoke.
Rub a lemon on
aute for 1 minute. Chop artichoke hearts and spinach (if not
Chop artichoke hearts in food processor.
Mix everything together and bake at 350 degrees for 20 to 30 minutes.
stir fry sauces, slow-cooker recipes, gravy etc. We always had
o 375\u00b0F.
Empty artichoke hearts into colander, rinse a
arge bowl.
Drizzle reserved artichoke marinade over black-eyed peas
mall amount of pulp-the good part.
To get it
Finely chop artichoke hearts; mash with fork in bowl.
Add the rest of the ingredients (except paprika) and combine well.
Spread in a pie pan or flat baking dish.
Sprinkle with paprika.
Bake at 350\u00b0 until bubbly (about 30 minutes).
Good with Triscuits.
Drain artichoke hearts and arrange in 9 x 13-inch casserole. Spread chicken on top.
Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken.
Sprinkle with cheese.
Top bread cubes with butter and place on top and sprinkle with almonds. Bake at 350\u00b0 until bubbling and slightly brown.
Can be prepared in advance.
Good served with a simple rice pilaf.
Melt butter in frying pan and cook spinach until it is thawed. Add cream cheese and stir until it is melted.
Season with salt, pepper and nutmeg.
Place artichoke hearts in a greased, flat casserole.
Put spinach on top and cover with grated Parmesan cheese.
Bake 15 minutes at 350\u00b0.
Good with beef or pork.
Saute leeks in butter or olive oil and place in food processor. Puree leeks.
Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
Serve hot. Keeps well in refrigerator.
ry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
Trim artichoke steam and about 3/4 -
Cream
together
mayonnaise
and
cream
cheese.
Add Parmesan cheese.
Add
Worcestershire, lemon juice and garlic. Fold in artichoke
(chopped good).\tBake uncovered at 350\u00b0 for 20 to 25
minutes.
Serve warm with crackers.\tGrease may form on top after baking.
Can be spooned off.