f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
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.
rom the bottom of each artichoke bottom so it will stand
ointy leaves and stem from artichoke and place in microwaveable dish
he pointed ends of each artichoke.
Rub a lemon on
pray.
Mix goat cheese, Italian spices, 1/2 cup breadcrumbs
cut the stems so the artichoke will stand upright.
Remove
tuff each leaf of the artichoke, starting from the bottom and
Mix bread crumbs, cheese and garlic very well with a fork. Add olive oil and mix (it should be moist).
Cut top and bottom from artichoke; turn upside down and mash slightly to open leaves. Fill each leaf by pulling leaf down some and stuff.
Start at bottom and work way to top.
Steam in covered pot in a little water (enough water so that it comes up to the stem, but not up to the artichoke).
Steam for 45 minutes or longer.
Add water as necessary.
Is done when leaf pulls off easily.
op and bottom of the artichoke. Cook it in boiling water
ixture, mounding slightly.
Arrange stuffed vegetables in the baking dish
Preheat oven to 400\u00b0F.
If necessary, slice off the bottom of each artichoke heart so that it sits upright.
In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
Stuff hearts with cream cheese mixture, mounding slightly on top.
Roll stuffed hearts in melted butter and then in Parmesan cheese.
Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
he leaves of the base. Artichoke should have a conical shape
Preheat oven to 350 F degrees.
Drain Artichoke Bottoms on paper towels.
Mix 1/2 C Panko crumbs with 1 tablespoons Parsley and set aside.
Mix the remaining ingredients.
Fill each artichoke bottom with approximately 1 heaping tablespoons of cheese mixture.
Sprinkle tops with bread crumb mixture.
Bake for 8-10 minutes.
Serve warm as an appetizer or side dish.
Preheat your broiler.
Line a cookie sheet with aluminum foil.
Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
Place the artichoke bottoms on the prepared cookie sheet.
Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
Broil for about 7 minutes, or until the tops are golden.
Enjoy!
Preheat oven to 350 degrees.
Drain and arrange artichoke bottoms in a buttered glass pie dish.
In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
Serve immediately.
minutes.
Pour over stuffed chops cover and bake for
Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
Set aside.
Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
Stuff caps with bread crumb mixture, setting in a greased baking dish.
Drizzle remaining pan oil over the stuffed caps.
Season with salt.
Bake at 400 degrees until bubbly.
Mix together bread crumbs and garlic powder.
In a greased casserole dish, alternate layers of artichoke hearts (cooked, if frozen), bread crumb mixture and cheese.
End with cheese on top. Pour oil and liquid over casserole.
Bake at 325\u00b0 for 45 minutes. Serve hot.
Thaw and squeeze out spinach.
Saute onion in butter for about five minutes.
Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
Spoon into artichoke bottoms.
Sprinkle with Parmesan cheese.
Put in baking dish with a little water and bake for 30 minutes at 350 degrees.