Been away awhile. Happy to be back with Q about using marinated artichike hearts
- Thread starter anna_x
- Start date
Cut them up in salad, or make the traditional hot dip... REC: >>
TGI Friday's Hot Artichoke and Spinach Dip
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, cubed
1 to 2 tsp. minced garlic
1 pkg. frozen spinach, thawed and sqeezed dry
1 (14 oz) can artichoke hearts, chopped
Combine all in a shallow casserole dish. You can either bake it in a 325 deg. oven for 15-20 min, or heat in microwave for few minutes until heated through.
Serve with chips, sliced veggies, or bread chunks.
TGI Friday's Hot Artichoke and Spinach Dip
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, cubed
1 to 2 tsp. minced garlic
1 pkg. frozen spinach, thawed and sqeezed dry
1 (14 oz) can artichoke hearts, chopped
Combine all in a shallow casserole dish. You can either bake it in a 325 deg. oven for 15-20 min, or heat in microwave for few minutes until heated through.
Serve with chips, sliced veggies, or bread chunks.
dawn_mo
Well-known member
Hi Anna_X here are some recipes to keep you busy...
* Exported from MasterCook *
Chipotle Artichoke Dip
Recipe By
awn/Adapted from HC
Serving Size : 4 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
1 pound cream cheese -- room temperature
1/2 package Ranch salad dressing mix
1 can artichoke hearts -- (can of beans size)
1/2 cup half and half -- (approx.)
1 chipotle chiles in adobo sauce
1/2 tablespoon adobo sauce
cracked black pepper
I put the cream cheese and half and half in the food processor (I wish I had a bigger one) and pulsed and smooshed until it blended. Next I added the chipotle pepper, and pulsed and stirred until it was mixed in. Then I added the drained artichokes and pulsed. Finally I added the black pepper and pulsed it in. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chipotle Artichoke Dip
Recipe Byawn/Adapted from HC
Serving Size : 4 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method1 pound cream cheese -- room temperature
1/2 package Ranch salad dressing mix
1 can artichoke hearts -- (can of beans size)
1/2 cup half and half -- (approx.)
1 chipotle chiles in adobo sauce
1/2 tablespoon adobo sauce
cracked black pepper
I put the cream cheese and half and half in the food processor (I wish I had a bigger one) and pulsed and smooshed until it blended. Next I added the chipotle pepper, and pulsed and stirred until it was mixed in. Then I added the drained artichokes and pulsed. Finally I added the black pepper and pulsed it in. I portioned it into 12-ounce deli containers and garnished with cracked black pepper. Cayenne pepper would have been nicer, but I was out. This made enough for seven containers, so you might want to halve this recipe. I would have liked it chunkier, but because my processor was maxed out, it was very pureed.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Silver Palate's Pasta Raphael
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Silver Palate
Amount Measure Ingredient -- Preparation Method64 ounces tomatoes
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup romano cheese
Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in romano cheese. (enought sauce for 4 lbs. pasta)
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
MIx all ingredients together. Serve with crusty bread or crackers.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Artichoke Heart Spaghetti Sauce
Recipe By :hAndyman
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method14 ounces artichoke hearts -- drained and sliced
1/2 cup olive oil
1 teaspoon crushed red pepper flakes (1-2 tsp)
1 teaspoon salt
3 cloves garlic -- minced
4 tablespoons chopped parsley
juice of 1 lemon
Combine artichokes, oil, peppers, salt and garlic in a heavy pot. Cook over medium heat, stirring until hot. Add parsley and lemon juice. Serve over cooked noodles topped with freshly ground pepper and shredded Parmesan.
Andy's notes: I heat the olive oil (I do try to use less) and add the garlic and some sliced shallots or onions, the pepper flakes, and maybe some diced sweet or hot red pepper, and sauté. I then add the artichokes and some salt and heat until hot. Finally I add the parsley and lemon juice (if it's a large lemon I use half or to taste). Serve as above.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Artichoke Rice Salad with Cranberries
Recipe By :Marsha/Sunny South/Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 PKG. chicken Rice A Roni mix -- (6 OZ.)
7 ounces marinated artichoke hearts
1/3 cup mayonnaise
1 teaspoon curry powder -- or more to taste
12 green olives -- sliced thin
1/4 cup minced green pepper
1/4 cup minced red bell pepper
3 green onions -- sliced thin
1 can water-packed artichokes -- drained
12 black olives -- sliced thin
1/4 cup dried cranberries
1 tablespoon seasoned rice vinegar
Cook rice per box directions omitting butter; cool. Drain artichoke hearts. Reserve liquid. Combine: artichoke hearts liquid, mayo, and curry. Blend well. Combine all and mix thoroughly. Chill.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
EASY BLACK BEAN AND RICE SALAD
Recipe By : Unknown, sorry
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method2 small cans black beans -- rinsed and drained
1 package frozen sweet corn -- thawed
1 can black olives -- halved or left whole
1 jar marinated artichokes -- cut in pieces
4 cups cooked brown rice
Combine all ingredients and refrigerate. Serve cold or at room temperature. Add other ingredients that you like to this very versatile salad.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Goulash With Artichokes
Recipe By smileys/neutral.gif think Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pork
Amount Measure Ingredient -- Preparation Method2 pounds pork shoulder or beef round steak -- cut in 1" cubes
2 onions -- chopped
2 green peppers -- chopped
2 tablespoons olive oil
2 tablespoons paprika (I use 3-4)
1 3/4 tsp salt
1/2 teaspoon pepper
9 oz frozen artichoke hearts or
1 small jar marinated artichokes, drained -- and chopped
1 cup beef broth
sour cream
Brown the meat in oil,in batches, and brown on all sides. Remove with a slotted spoon. Add onion and green peppers, cover and cook over low heat until soft, about 10 minutes. Stir in meat, paprika, salt, pepper, and the broth. Cover and simmer until tender, about 1 hour. Uncover and cook 15 minutes more.
Note: I prefer this method. Place Dutch oven in a 350 degree oven for 1 hour. Turn off oven and let sit in oven until oven is cool. Add artichokes and finish on stovetop.
Serve with mashed potatoes and a dollop of sour cream.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mom's Sit Sandwich Recipe #27931
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 large round loaf French bread
1 jar marinated artichoke hearts -- drained,liquid
reserved
1/2 cup mayonnaise
3 large tomatoes -- sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced turkey breast
1/4 lb cheese slices -- any kind
1 can sliced ripe black olives -- (2 1/2 ounce)
drained
1 purple onion -- thinly sliced
Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
Reserve soft bread for another use.
In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
Place top half of bread over mound of ingredients.
Wrap entire loaf with plastic wrap.
This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
Refrigerate.
Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT!
This smashes the ingredients together and makes it easy to serve.
Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
Slice the loaf into wedges to serve.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PENNY'S SALAD
Recipe Byenny Evans
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 jar marinated artichoke hearts -- including juice
1 can sliced black olives -- drained
1 cup fresh mushrooms -- sliced
1 cup cherry tomatoes -- halved
Mix all ingredients together and chill.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roasted Pepper and Artichoke Tapenade
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Uncategorized2
Amount Measure Ingredient -- Preparation Method7 oz. roasted red peppers -- drained and chopped
6 oz. marinated artichoke hearts -- drained andchopped
1/2 cup fresh minced parsley
1/2 cup fresh grated parmesan cheese
1/4 plus cup olive oil (original recipe was
1/3 cup -- I start with 1/4
and add more if needed)
1/4 cup drained capers
4 garlic cloves -- chopped
1 tbsp fresh lemon juice
Combine all ingredients in processor.
Process using on/off turns until mixture is
well blended and finely chopped (not too
fine, leave a little texture). Transfer
mixture to medium bowl. Season to taste with
salt and pepper. Makes about 1 3/4 cups.
Can be prepared 1 day ahead. Cover and
refrigerate.
Pat's notes: At a wine tasting in the Napa
Valley the William Hill Winery offered a
sampler plate of goodies to nibble on while
tasting their wines. I particularly enjoyed
this tapenade so when I returned home I
called to ask for the recipe which they
graciously shared.
The winery served this tapenade on a plate
with some sliced smoked cheese like Muenster,
a wedge of incredibly good creamy blue
cheese, and some thinly-sliced lightly
toasted baguettes, plain crackers, and a bowl
of delicious green olives (with pits).
It’s good with fresh veggies or on baguette
slices but I think I like it best on toasted
crostini.
Source: William Hill Winery, Napa, CA (I
learned later the recipe is from Bon Appetit
magazine, 3/96)
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
STUFFED GARLIC BREAD
Recipe Byeggy/OR
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Bread
Amount Measure Ingredient -- Preparation Method1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic -- peeled and chopped
fine
7 t. sesame seeds
1/4 c. Parmesan cheese -- grated
1 1/2 c. sour cream
2 C. Monterey jack cheese -- cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust
intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter
in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack
cheese, Parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread
(garlic bits too!). Mix well and spoon back into bread shells. Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered.
Let rest 5-8 minutes before cutting.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chipotle Artichoke Dip
Recipe By
awn/Adapted from HCServing Size : 4 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
1 pound cream cheese -- room temperature
1/2 package Ranch salad dressing mix
1 can artichoke hearts -- (can of beans size)
1/2 cup half and half -- (approx.)
1 chipotle chiles in adobo sauce
1/2 tablespoon adobo sauce
cracked black pepper
I put the cream cheese and half and half in the food processor (I wish I had a bigger one) and pulsed and smooshed until it blended. Next I added the chipotle pepper, and pulsed and stirred until it was mixed in. Then I added the drained artichokes and pulsed. Finally I added the black pepper and pulsed it in. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chipotle Artichoke Dip
Recipe By
awn/Adapted from HCServing Size : 4 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method1 pound cream cheese -- room temperature
1/2 package Ranch salad dressing mix
1 can artichoke hearts -- (can of beans size)
1/2 cup half and half -- (approx.)
1 chipotle chiles in adobo sauce
1/2 tablespoon adobo sauce
cracked black pepper
I put the cream cheese and half and half in the food processor (I wish I had a bigger one) and pulsed and smooshed until it blended. Next I added the chipotle pepper, and pulsed and stirred until it was mixed in. Then I added the drained artichokes and pulsed. Finally I added the black pepper and pulsed it in. I portioned it into 12-ounce deli containers and garnished with cracked black pepper. Cayenne pepper would have been nicer, but I was out. This made enough for seven containers, so you might want to halve this recipe. I would have liked it chunkier, but because my processor was maxed out, it was very pureed.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Silver Palate's Pasta Raphael
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Silver Palate
Amount Measure Ingredient -- Preparation Method64 ounces tomatoes
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup romano cheese
Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in romano cheese. (enought sauce for 4 lbs. pasta)
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
MIx all ingredients together. Serve with crusty bread or crackers.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Artichoke Heart Spaghetti Sauce
Recipe By :hAndyman
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method14 ounces artichoke hearts -- drained and sliced
1/2 cup olive oil
1 teaspoon crushed red pepper flakes (1-2 tsp)
1 teaspoon salt
3 cloves garlic -- minced
4 tablespoons chopped parsley
juice of 1 lemon
Combine artichokes, oil, peppers, salt and garlic in a heavy pot. Cook over medium heat, stirring until hot. Add parsley and lemon juice. Serve over cooked noodles topped with freshly ground pepper and shredded Parmesan.
Andy's notes: I heat the olive oil (I do try to use less) and add the garlic and some sliced shallots or onions, the pepper flakes, and maybe some diced sweet or hot red pepper, and sauté. I then add the artichokes and some salt and heat until hot. Finally I add the parsley and lemon juice (if it's a large lemon I use half or to taste). Serve as above.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Artichoke Rice Salad with Cranberries
Recipe By :Marsha/Sunny South/Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 PKG. chicken Rice A Roni mix -- (6 OZ.)
7 ounces marinated artichoke hearts
1/3 cup mayonnaise
1 teaspoon curry powder -- or more to taste
12 green olives -- sliced thin
1/4 cup minced green pepper
1/4 cup minced red bell pepper
3 green onions -- sliced thin
1 can water-packed artichokes -- drained
12 black olives -- sliced thin
1/4 cup dried cranberries
1 tablespoon seasoned rice vinegar
Cook rice per box directions omitting butter; cool. Drain artichoke hearts. Reserve liquid. Combine: artichoke hearts liquid, mayo, and curry. Blend well. Combine all and mix thoroughly. Chill.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
EASY BLACK BEAN AND RICE SALAD
Recipe By : Unknown, sorry
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method2 small cans black beans -- rinsed and drained
1 package frozen sweet corn -- thawed
1 can black olives -- halved or left whole
1 jar marinated artichokes -- cut in pieces
4 cups cooked brown rice
Combine all ingredients and refrigerate. Serve cold or at room temperature. Add other ingredients that you like to this very versatile salad.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Goulash With Artichokes
Recipe By smileys/neutral.gif think Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pork
Amount Measure Ingredient -- Preparation Method2 pounds pork shoulder or beef round steak -- cut in 1" cubes
2 onions -- chopped
2 green peppers -- chopped
2 tablespoons olive oil
2 tablespoons paprika (I use 3-4)
1 3/4 tsp salt
1/2 teaspoon pepper
9 oz frozen artichoke hearts or
1 small jar marinated artichokes, drained -- and chopped
1 cup beef broth
sour cream
Brown the meat in oil,in batches, and brown on all sides. Remove with a slotted spoon. Add onion and green peppers, cover and cook over low heat until soft, about 10 minutes. Stir in meat, paprika, salt, pepper, and the broth. Cover and simmer until tender, about 1 hour. Uncover and cook 15 minutes more.
Note: I prefer this method. Place Dutch oven in a 350 degree oven for 1 hour. Turn off oven and let sit in oven until oven is cool. Add artichokes and finish on stovetop.
Serve with mashed potatoes and a dollop of sour cream.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mom's Sit Sandwich Recipe #27931
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 large round loaf French bread
1 jar marinated artichoke hearts -- drained,liquid
reserved
1/2 cup mayonnaise
3 large tomatoes -- sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced turkey breast
1/4 lb cheese slices -- any kind
1 can sliced ripe black olives -- (2 1/2 ounce)
drained
1 purple onion -- thinly sliced
Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
Reserve soft bread for another use.
In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
Place top half of bread over mound of ingredients.
Wrap entire loaf with plastic wrap.
This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
Refrigerate.
Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT!
This smashes the ingredients together and makes it easy to serve.
Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
Slice the loaf into wedges to serve.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PENNY'S SALAD
Recipe By
enny EvansServing Size : 4 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 jar marinated artichoke hearts -- including juice
1 can sliced black olives -- drained
1 cup fresh mushrooms -- sliced
1 cup cherry tomatoes -- halved
Mix all ingredients together and chill.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roasted Pepper and Artichoke Tapenade
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Uncategorized2
Amount Measure Ingredient -- Preparation Method7 oz. roasted red peppers -- drained and chopped
6 oz. marinated artichoke hearts -- drained andchopped
1/2 cup fresh minced parsley
1/2 cup fresh grated parmesan cheese
1/4 plus cup olive oil (original recipe was
1/3 cup -- I start with 1/4
and add more if needed)
1/4 cup drained capers
4 garlic cloves -- chopped
1 tbsp fresh lemon juice
Combine all ingredients in processor.
Process using on/off turns until mixture is
well blended and finely chopped (not too
fine, leave a little texture). Transfer
mixture to medium bowl. Season to taste with
salt and pepper. Makes about 1 3/4 cups.
Can be prepared 1 day ahead. Cover and
refrigerate.
Pat's notes: At a wine tasting in the Napa
Valley the William Hill Winery offered a
sampler plate of goodies to nibble on while
tasting their wines. I particularly enjoyed
this tapenade so when I returned home I
called to ask for the recipe which they
graciously shared.
The winery served this tapenade on a plate
with some sliced smoked cheese like Muenster,
a wedge of incredibly good creamy blue
cheese, and some thinly-sliced lightly
toasted baguettes, plain crackers, and a bowl
of delicious green olives (with pits).
It’s good with fresh veggies or on baguette
slices but I think I like it best on toasted
crostini.
Source: William Hill Winery, Napa, CA (I
learned later the recipe is from Bon Appetit
magazine, 3/96)
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
STUFFED GARLIC BREAD
Recipe By
eggy/ORServing Size : 1 Preparation Time :0:00
Categories : Appetizers Bread
Amount Measure Ingredient -- Preparation Method1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic -- peeled and chopped
fine
7 t. sesame seeds
1/4 c. Parmesan cheese -- grated
1 1/2 c. sour cream
2 C. Monterey jack cheese -- cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust
intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter
in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack
cheese, Parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread
(garlic bits too!). Mix well and spoon back into bread shells. Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered.
Let rest 5-8 minutes before cutting.
- - - - - - - - - - - - - - - - - - -
carol-whidbey-is
Well-known member
This is What I do
Not sure where I got this from. But use it alot and my customers love it.
Artichoke Tart
2- 6 oz Marinated Artichokes Chopped Undrained
1/2 C Onion Finely Chopped
1 Garlic Minced
4 Eggs Beaten
2 C Shredded Sharp Cheddar
1/4 C Breadcrumbs
2 Tbsp Parsley Chopped
1/8 tsp Oregano
1/8 tsp Pepper
1/8 tsp Hot Sauce
Drain one jar pour other into skillet add onoin, garlic cook til soft cool abit add other ingre and bake 325 til set and goldened. I like to cook it on a pizza tray
Not sure where I got this from. But use it alot and my customers love it.
Artichoke Tart
2- 6 oz Marinated Artichokes Chopped Undrained
1/2 C Onion Finely Chopped
1 Garlic Minced
4 Eggs Beaten
2 C Shredded Sharp Cheddar
1/4 C Breadcrumbs
2 Tbsp Parsley Chopped
1/8 tsp Oregano
1/8 tsp Pepper
1/8 tsp Hot Sauce
Drain one jar pour other into skillet add onoin, garlic cook til soft cool abit add other ingre and bake 325 til set and goldened. I like to cook it on a pizza tray
andreaindc
Well-known member
Hi, Anna. Good to see you are around again.
carol-whidbey-is
Well-known member
You are welcome
carol-whidbey-is
Well-known member
Yes just drain one. Make sure when you cook in oven to bake til Golden Brown