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.
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.
ossible.
Drain jar of marinated artichoke hearts and chop coarsely. Discard
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.
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.
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.
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.
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.
n a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese
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
ver medium heat, add the marinated artichoke heart liquid that was reserved
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.
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.
Preheat oven to 350\u00b0.
Half and quarter marinated artichoke hearts and place in a 9-inch square pan. Mix spinach, eggs and seasonings.
Pour over artichokes.
Sprinkle cheese on top.
Bake until cheese melts, about 20 minutes.
Cut in squares.
Serves 9.
Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill.
Divide fresh spinach, garlic and herb goat cheese, marinated artichoke hearts and tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through.
Sprinkle with salt, pepper, and pizza seasoning.
ooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if
Preheat oven to 350 degrees.
Heat oil in a 12\" saute pan over medium-high heat.
Sprinkle chicken with salt and pepper.
Brown chicken on both sides, about 3 minutes per side and then place in a 13x9 inch dish.
Cover chicken with artichokes.
In bowl, whisk together soup, sour cream, mustard and reserved artichoke marinade.
Pour sauce over chicken and cover with cheese.
Bake until bubbly and cheese is melted, about 30 minutes.
Prepare Marinated Mushrooms; set aside. Combine vinegar,
Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.