Prepare artichokes or buy canned bottoms. To prepare remove stem and
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 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.
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!
rom the bottom of each artichoke bottom so it will stand
ven to 350.
fill artichoke bottoms with spinach cream.
place
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.
Arrange artichoke bottoms in large greased baking dish.
Cook artichoke bottoms according to package directions.
Drain well. Place in a buttered baking dish.
Preheat the oven to 350 degrees F.
Combine all the ingredients except for the artichoke bottoms and the beef broth.
Divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each.
In a well greased baking pan, place the filled artichokes, filled side up, in one layer.
Pour the broth over the whole thing.
Bake, lightly covered with foil, for 1 1/2 hours.
Uncover and bake another 10-15 minutes, until browned.
Serve hot.
Heat oil in large skillet; add shallot, zucchini and eggplant. Season well.
Cover and cook 10 to 12 minutes.
Mix in crabmeat and season well.
Continue cooking 4 to 5 minutes.
Stir in cheese and finish cooking 2 minutes.
Stuff artichoke bottoms with vegetable mixture and top each with bread crumbs.
Broil in oven for 2 minutes until browned.
epper.
Chop broccoli and artichoke bottoms into small pieces, add to
00.
Drain and chop artichoke bottoms.
Combine first 6 ingredients
Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer
Marinate drained artichoke bottoms in dressing overnight. Drain and place artichoke bottoms in baking dish. Fill each with thawed souffl.
Dust with Parmesan cheese. Bake at 400\u00b0 for 20 minutes.
ombine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red
riving you insane.
Add artichoke bottoms, and sprinkle kosher salt over
dd the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot
Preheat oven to 350\u00b0. Dice artichoke bottoms. Combine ingredients in bowl, keeping 1/4 cup Parmesan cheese for topping. Place mixture into oven-safe glass dish and top with remaining Parmesan cheese. Bake for 30 minutes. Remove from oven and serve on pumpernickel bread.
Preheat oven to 350 degrees.
In a mixing bowl, combine cream cheese, mayonnaise, onion powder, oregano, salt, pepper and garlic until well blended.
Add in chopped artichoke bottoms and mix well.
Add brie chunks and mix well.
Place in a greased 9 x 13 baking dish and bake for 25-30 minutes, or until the edges are bubbly.
Serve warm with bread chunks or your favorite crackers.