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.
ooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using
ossible.
Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade
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.
Drain artichoke hearts.
In separate bowls, set
Drain artichoke hearts thoroughly& cut into quarters.
Combine next 8 ingredients in a large bowl until well blended.
Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
Stir or toss mixture occasionally.
Lightly grease an 8 x 8-inch baking dish.
Drain artichoke hearts (in water) and cut into small pieces.
Lay in bottom of dish.
Drain marinated artichoke hearts and chop into small pieces.
Place on top of plain artichokes.
Spread chopped chilies across artichokes.
Lightly coat with mayonnaise.
Cover with shredded Cheddar cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until it bubbles.
In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
Cook Rice-A-Roni as instructed on box.
Cool it.
Chop green onions and whole pepper.
Drain marinated artichoke hearts and save liquid.
Slice artichoke hearts in halves.
Mix all ingredients.
To the liquid of the artichokes, add mayonnaise and curry powder; toss with other ingredients and serve cold.
Saute mushrooms in a little butter about 5 minutes.
Break cauliflower into small flowerettes and steam for about 5 minutes.
Cut artichoke hearts into quarters.
Combine all ingredients in big bowl, including liquid from artichoke hearts.
Marinate at least overnight.
Keeps indefinitely in refrigerator.
Slightly cooked pieces of carrots can be added for more color.
If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.
Cook Rice-A-Roni according to package directions; cool.
Drain and save liquid from marinated artichoke hearts.
Add liquid to mayonnaise and curry powder.
Add chopped green pepper, onions and olives to cooled rice.
Add mayonnaise dressing and cut up artichoke hearts to rice salad.
Decorate with fresh tomato wedges on platter around salad.
Serves 8.
Drain artichoke hearts, reserving 3 tablespoons liquid. Combine artichoke hearts, reserved liquid and next 6 ingredients in a shallow container.
Cover and refrigerate several hours or overnight. Spoon salad into a lettuce lined bowl and garnish with egg slices and bacon.
Yields 6 servings.
br>Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over
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.
Sprinkle chicken pieces with salt, pepper and paprika; set aside.
Melt butter in skillet over medium heat.
Brown chicken pieces in butter.
Transfer chicken pieces to roasting pan.
Tuck artichoke hearts in between chicken pieces; set aside.
Add mushrooms to skillet; cook until golden.
Add broth, wine and rosemary.
Cook, stirring for 2 to 3 minutes.
Pour over chicken and artichoke hearts.
Cover and bake in a 375\u00b0 oven for 40 to 50 minutes until chicken is cooked.
One and a half hours before serving:
In large bowl mix cheese, artichoke hearts and their marinade, red pepper pieces, rosemary, crushed red peppers and salt.
Cover mixture with plastic wrap and refrigerate at least 1 hour to blend flavors.
n a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red
In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
Cover and refrigerate overnight, or at least 1 hour.
To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.
Drain liquid from artichoke hearts into large skillet; add olive oil and heat.
Dredge chicken with flour and brown in oil mixture.
Remove chicken from oil and place in large casserole.
In skillet, saute garlic 2 to 3 minutes.
Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms.
When heated and thoroughly mixed, pour over chicken.
Cover and bake at 350\u00b0 for 1 hour.
Add sherry; stir and return to oven for 10 minutes.