ed pepper.
Slice the marinated artichoke heart in half, then press it
ver medium heat, add the marinated artichoke heart liquid that was reserved and
Lightly saute the zucchini/squash and onion using olive oil no calorie spray.
Mix with jar of marinated artichoke hearts.
Cool for 15 minutes.
Add the liquid from the jar.
Season with salt and pepper if desired.
Refrigerate for a min of 4 hours.
Preheat oven to 350\u00b0F.
In a large bowl, mix together first seven ingredients (artichoke hearts- red pepper flakes) and then divide mixture among four ramekins.
Bake for 20-30 minutes or until golden brown.
Preheat broiler.
Spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown.
Remove and sprinkle with chili powder.
Garnish ramekins with artichoke hearts, red bell pepper julienne and chives.
Serve immediately with the toasted baguette slices.
Drain liquid from the marinated artichokes into a skillet.
Slice the drained hearts into bite sized pieces.
Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
Remove from heat and stir in remaining ingredients.
Toss the pasta with the warm sauce.
Drain artichoke hearts.
Place 1 artichoke heart on each slice of bread.
Stir together cheese and mayonnaise.
Spread about 1 tablespoon cheese mixture on top of each artichoke heart.
Place on baking sheet.
Broil for 2 to 3 minutes or until the cheese is melted and light golden brown.
Serve immediately.
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
hisk together remaining ingredients (except artichoke hearts and lemon slices) and
n a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese
arinade from one jar of artichoke hearts into a skillet.
boil; add artichoke heart. Cover pot and cook artichoke until tender and
chop the artichoke hearts.
pour the can of crushed tomatoes, artichokes, artichoke oil, chicken stock in a pot on high heat.
add the garlic and italian seasoning.
bring to a low boil and then reduce to a simmer on low heat.
allow the flavors to meld together and the sauce to reduce down for 1 hour.
add salt and pepper to taste as needed.
Peel and slice avocado in half; remove seed.
Sprinkle with lemon juice so the avocado meat will not darken as quickly.
Fill the cavity with the artichoke heart.
Top each avocado half with 1 to 2 tablespoons of the Horsey Sauce (recipe in this book).
Makes 1/2 avocado per person.
un-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice
o 10 minutes.
Combine artichoke hearts, olives, tomato, onion, 1
Remove artichoke hearts from jars, reserving liquid.
Chop up artichoke hearts and place in large saucepan. Add reserved liquid, chopped onion and garlic. Sautee until tender.
Beat eggs and mix together with artichoke heart mixture and remaining ingredients.
Place in greased shallow baking dish.
Bake at 350 for 30 minutes.
aking dish.
Drain the artichoke hearts, reserving 2 tablespoons of
mint leaf and a marinated artichoke heart on the skewer; dust with
Melt butter with olive oil in a deep skillet.
Add garlic, shallots and mushrooms.
Cook on med high for several minutes, until the mushrooms get darker.
Add both broths, crushed red pepper and wine.
Let boil for several minutes until reduced by at least 1/4.
Add artichoke hearts and juice.
Return heat to high, add shrimp and scallops.
Lower heat and cover.
When shrimp turns opaque, it is ready!
Add the parsley and zest.
Serve over pasta and sprinkle individual dishes with cheese.
Salt and pepper as desired.