Trim artichoke steam and about 3/4 -
ater to a boil; add artichoke heart. Cover pot and cook
Drain artichoke liquid and slice hearts in
Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.
Preheat oven to 400\u00b0F.
If necessary, slice off the bottom of each artichoke heart so that it sits upright.
In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
Stuff hearts with cream cheese mixture, mounding slightly on top.
Roll stuffed hearts in melted butter and then in Parmesan cheese.
Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
ortilla chips, granished with a whole artichoke heart and grated or shredded
Drain the artichoke hearts, reserving the marinade. Set
/2 cup cloves garlic, whole.
1/2 cup fresh
he dish. Spread 1/4 artichoke mixture over it. Spoon 2
Rinse and trim the artichoke, cutting the stem off straight
big enough to hold them whole. Cover the noodles with hot
Thoroughly drain artichoke hearts, then cut them into
dollop with burrata, add an artichoke heart or two, top with
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.
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.
owel, and coarsely chop the artichoke hearts. Fold in the spinach
ith the artichokes. Garnish with whole chilies and tarragon leaves.
rozen when filled).
CUT artichoke hearts into quarters or chunky
Spread whole artichokes over bottom of crock pot.
Add half of mushrooms.
Layer chicken over mushrooms.
Top chicken with marinated artichoke hearts and their liquid.
Add remaining mushrooms.
Pour wine and vinaigrette over all ingredients.
Cover and cook on low for 4 to 5 hours.
Garnish with paprika, if desired.