Cut the artichoke hearts into quarters.
Measure the
If using fresh artichokes, trim away the
Drain artichoke hearts.
In separate bowls, set
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
Stir chicken into artichoke mixture.
Serve over your choice of pasta.
ll the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole
0 mins. Meanwhile, wrap each artichoke heart in a slice of
killet and set aside.
Using the same skillet, cook and
ramekins or muffin tins using 1/2 tblsp butter per
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
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.
halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine
In a 2-quart saucepan over low heat, melt butter/oleo.
Stir in 2 tablespoons flour, salt and pepper until smooth.
Gradually stir in brandy, lemon juice, water and chicken bouillon.
Cook, stirring constantly, until thickened and smooth.
Using a wire whisk, gradually blend in sour cream.
Pour over chicken.
Cover tightly; bake for 45 minutes.
Remove foil; add artichoke hearts.
Cover and bake 15 minutes longer.
ixture to a paella pan. Using part of the chicken stock
o 2 minutes.
Drain artichoke hearts well, add to skillet and
ogether.
Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp
Place the artichoke hearts in a non-reactive bowl,
armesan cheese together.
Drain artichoke hearts well and cut them in
Cut artichoke hearts into thin slices.
Saute artichokes and garlic in butter until tender.
Remove artichoke hearts to a shallow baking dish.
Stir seasonings and flour into remaining butter.
Slowly add milk, stirring constantly.
Cook over low heat until thickened.
Remove from heat.
Slowly add liquid to egg and 1/4 cup of the cheese.
Blend until smooth.
Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
Bake at 450 degrees for 15 minutes.
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.
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
Add the avocado and drizzle with vinegar.
Season with salt and pepper.
Carefully mix, taking care not to break up the avocadoes.
To serve, spoon the salad into the butter lettuce cups.