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I couldn't help myself at Sam's and bought a large jar of Marinated Artichoke Hearts. Any good
- Thread starter mercy
- Start date
Anti pasti wraps
Sorry - I don't remember where this came from.
I made this for the luncheon I had and I didn't use the cheese - rubbed with olive oil and sprinkled the garlic and basil on. I used 10
tortillas and divided into thirds (used a toothpick to hold together), adjusted the filling - used just under double. They were gobbled up!! and just yesterday a friend called to say she had made them and they were a hit at her house too.
SERVES 6 (change servings and units) Antipasti wraps
•Ingredients
• 8 ounces light cream cheese, slightly softened
• 2 tablespoons fresh basil, snipped
• 1 garlic clove, pressed
• 6 (8 inch) sun-dried tomato tortillas
• 6 romaine lettuce leaves
• 3/4 cup mozzarella cheese, shredded
• 1/2 cup pitted ripe olives, sliced
• 1/2 cup roasted red pepper, diced
• 1/2 cup water-packed artichoke hearts, chopped
• 4 ounces salami
• 4 ounces ham
Directions
1. 1
Mix cream cheese with the basil and garlic.
2. 2
On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
3. 3
Layer with romaine, salami, ham, and cheese.
4. 4
Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
5. 5
Tightly roll up the tortilla and cut in half on the diagonal.
Sorry - I don't remember where this came from.
I made this for the luncheon I had and I didn't use the cheese - rubbed with olive oil and sprinkled the garlic and basil on. I used 10
tortillas and divided into thirds (used a toothpick to hold together), adjusted the filling - used just under double. They were gobbled up!! and just yesterday a friend called to say she had made them and they were a hit at her house too.
SERVES 6 (change servings and units) Antipasti wraps
•Ingredients
• 8 ounces light cream cheese, slightly softened
• 2 tablespoons fresh basil, snipped
• 1 garlic clove, pressed
• 6 (8 inch) sun-dried tomato tortillas
• 6 romaine lettuce leaves
• 3/4 cup mozzarella cheese, shredded
• 1/2 cup pitted ripe olives, sliced
• 1/2 cup roasted red pepper, diced
• 1/2 cup water-packed artichoke hearts, chopped
• 4 ounces salami
• 4 ounces ham
Directions
1. 1
Mix cream cheese with the basil and garlic.
2. 2
On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
3. 3
Layer with romaine, salami, ham, and cheese.
4. 4
Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
5. 5
Tightly roll up the tortilla and cut in half on the diagonal.
REC: Artichoke and Black olive baked chicken- haven't tried it yet but looks good...
Artichoke and Black Olive Baked Chicken
Submitted by: Barbara
Rated 4 out of 5 by 111 members
Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Yields: 4 servings
INGREDIENTS:
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
Artichoke and Black Olive Baked Chicken
Submitted by: Barbara
Rated 4 out of 5 by 111 members
Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Yields: 4 servings
INGREDIENTS:
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
REC: Miniature Artichoke Tarts
Miniature Artichoke Tarts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts
1 cup finely chopped onion
1 clove garlic -- minced
5 eggs
1/4 cup fine dry bread crumbs
Salt and pepper to taste
1/4 teaspoon dried oregano
1 Dash hot pepper sauce or to taste
2 cups sharpe cheddar cheese -- shredded
Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop artichokes into small pieces; set aside.
In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).
In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce.
Blend in cheddar cheese; stir in artichoke pieces.
Spoon mixture into a well-greased non-stick small tart tins or mini muffin tins. NOTE: The tarts can be hard to
remove from the tins if not well-greased (even in non-stick tins).
Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans.
Refrigerate until ready to serve. Let come to room temperature before serving.
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1504 Calories; 105g Fat (63.0% calories from fat); 95g Protein; 43g Carbohydrate; 6g Dietary Fiber; 1298mg Cholesterol; 2182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 3 1/2 Vegetable; 13 Fat; 0 Other Carbohydrates.
NOTES : This is a great make-ahead appetizer, especially when making large amounts of appetizers for a large party. These tarts also make a great breakfast entree. For a breakfast entree, I would re-warm them in the microwave.
I've frozen these, defrosted in the fridge, then brought to room temp.
Miniature Artichoke Tarts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 small jars marinated artichoke hearts
1 cup finely chopped onion
1 clove garlic -- minced
5 eggs
1/4 cup fine dry bread crumbs
Salt and pepper to taste
1/4 teaspoon dried oregano
1 Dash hot pepper sauce or to taste
2 cups sharpe cheddar cheese -- shredded
Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop artichokes into small pieces; set aside.
In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).
In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce.
Blend in cheddar cheese; stir in artichoke pieces.
Spoon mixture into a well-greased non-stick small tart tins or mini muffin tins. NOTE: The tarts can be hard to
remove from the tins if not well-greased (even in non-stick tins).
Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans.
Refrigerate until ready to serve. Let come to room temperature before serving.
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1504 Calories; 105g Fat (63.0% calories from fat); 95g Protein; 43g Carbohydrate; 6g Dietary Fiber; 1298mg Cholesterol; 2182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 3 1/2 Vegetable; 13 Fat; 0 Other Carbohydrates.
NOTES : This is a great make-ahead appetizer, especially when making large amounts of appetizers for a large party. These tarts also make a great breakfast entree. For a breakfast entree, I would re-warm them in the microwave.
I've frozen these, defrosted in the fridge, then brought to room temp.
REC: Capellini with Plum Tomatoes and Artichokes
Here's one that you can easily adapt for the marinated artichokes.
* Exported from MasterCook II *
Capellini With Plum Tomatoes And Artichokes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Healthy And Hearty Italian
Main Dishes Quick And Easy
Amount Measure Ingredient -- Preparation Method
1 Small Onion -- chopped
1 Clove Garlic -- minced
2 Tablespoons Olive Oil
2 Pounds Plum Tomatoes -- seeded and chopped
1 Package Frozen Artichoke Hearts -- defrosted
1 1/4 Teaspoons Dried Basil
1/3 Cup Dry White Wine
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Cup Pitted Ripe Olives -- sliced
1 Pound Capellini (Or Angel Hair Pasta) -- cooked
4 Ounces Provolone Cheese -- shredded
Cook onion and garlic in hot oil. Add tomatoes, artichokes, basil, wine, salt and pepper; bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Stir in olives. Pour over hot pasta and toss. Serve with cheese.
- - - - - - - - - - - - - - - - - -
Here's one that you can easily adapt for the marinated artichokes.
* Exported from MasterCook II *
Capellini With Plum Tomatoes And Artichokes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Healthy And Hearty Italian
Main Dishes Quick And Easy
Amount Measure Ingredient -- Preparation Method
1 Small Onion -- chopped
1 Clove Garlic -- minced
2 Tablespoons Olive Oil
2 Pounds Plum Tomatoes -- seeded and chopped
1 Package Frozen Artichoke Hearts -- defrosted
1 1/4 Teaspoons Dried Basil
1/3 Cup Dry White Wine
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Cup Pitted Ripe Olives -- sliced
1 Pound Capellini (Or Angel Hair Pasta) -- cooked
4 Ounces Provolone Cheese -- shredded
Cook onion and garlic in hot oil. Add tomatoes, artichokes, basil, wine, salt and pepper; bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Stir in olives. Pour over hot pasta and toss. Serve with cheese.
- - - - - - - - - - - - - - - - - -
REC: Smoked Turkey and Artichoke Salad
* Exported from MasterCook II *
Smoked Turkey And Artichoke Salad
Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Luncheon Main Dishes
Poultry Salads
Amount Measure Ingredient -- Preparation Method
1/2 Cup Olive Oil
5 Medium Garlic Cloves -- pressed
1 Teaspoon Dried Thyme -- crumbled
1 Teaspoon Dried Basil -- crumbled
1/2 Teaspoon Dried Red Pepper Flakes -- scant
2 Pounds Mushroom -- quartered
1/4 Cup White Wine Vinegar
3/4 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
2 14 Oz. Jars Marinated Artichokes, Drained, Halved -- save 6 T. marinade
2 14 Oz. Cans Hearts Of Palm, Drained, Tough Fiber Remov -- cut in 1/2" slices
1 Pound Smoked Turkey -- cut in 1/2" dice
Chive Mayonnaise (See Note)
1 Small Head Radicchio -- cut julienne
2 Heads Belgian Endive -- cut julienne
3/4 Pound Smoked Turkey -- thinly sliced
Belgian Endive Leaves
4" Long Chive Tops
Heat oil in heavy Dutch oven over medium- high heat. Add garlic, thyme, basil and pepper flakes and saute 2 minutes. Add mushrooms, vinegar, salt and pepper. Pour reserved marinade over and toss well. Reduce heat to medium. Cover and cook until mushrooms are almost tender, about 4 minutes. Transfer mixture to medium bowl. Add artichokes and hearts of palm and toss gently. Let stand 1 hour at room temperature. (Can be prepared 2 days ahead. cover and refrigerate. Bring to room temperature before continuing.)
Drain salad thoroughly in colander or sieve. Return to bowl. Add diced turkey and all but 1/4 cup mayonnaise. Toss well. Adjust seasoning.
Arrange radicchio around edge on half of each plate. Arrange endive around edge on other half of each plate. Mound salad in center. Drape turkey slices over salads. Top each with dollop of remaining mayonnaise. Garnish with endive leaves and chives.
- - - - - - - - - - - - - - - - - -
NOTES : Chive Mayonnaise:
1 cup mayonnaise
2/3 cup snipped fresh chives
3 medium cloves garlic, pressed
Freshly ground white pepper
Mix all ingredients in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 1 cup.
* Exported from MasterCook II *
Smoked Turkey And Artichoke Salad
Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Luncheon Main Dishes
Poultry Salads
Amount Measure Ingredient -- Preparation Method
1/2 Cup Olive Oil
5 Medium Garlic Cloves -- pressed
1 Teaspoon Dried Thyme -- crumbled
1 Teaspoon Dried Basil -- crumbled
1/2 Teaspoon Dried Red Pepper Flakes -- scant
2 Pounds Mushroom -- quartered
1/4 Cup White Wine Vinegar
3/4 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
2 14 Oz. Jars Marinated Artichokes, Drained, Halved -- save 6 T. marinade
2 14 Oz. Cans Hearts Of Palm, Drained, Tough Fiber Remov -- cut in 1/2" slices
1 Pound Smoked Turkey -- cut in 1/2" dice
Chive Mayonnaise (See Note)
1 Small Head Radicchio -- cut julienne
2 Heads Belgian Endive -- cut julienne
3/4 Pound Smoked Turkey -- thinly sliced
Belgian Endive Leaves
4" Long Chive Tops
Heat oil in heavy Dutch oven over medium- high heat. Add garlic, thyme, basil and pepper flakes and saute 2 minutes. Add mushrooms, vinegar, salt and pepper. Pour reserved marinade over and toss well. Reduce heat to medium. Cover and cook until mushrooms are almost tender, about 4 minutes. Transfer mixture to medium bowl. Add artichokes and hearts of palm and toss gently. Let stand 1 hour at room temperature. (Can be prepared 2 days ahead. cover and refrigerate. Bring to room temperature before continuing.)
Drain salad thoroughly in colander or sieve. Return to bowl. Add diced turkey and all but 1/4 cup mayonnaise. Toss well. Adjust seasoning.
Arrange radicchio around edge on half of each plate. Arrange endive around edge on other half of each plate. Mound salad in center. Drape turkey slices over salads. Top each with dollop of remaining mayonnaise. Garnish with endive leaves and chives.
- - - - - - - - - - - - - - - - - -
NOTES : Chive Mayonnaise:
1 cup mayonnaise
2/3 cup snipped fresh chives
3 medium cloves garlic, pressed
Freshly ground white pepper
Mix all ingredients in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 1 cup.
Chicken Thighs with Artichokes & Sun Dried Tomatoes & Sides
This recipe is really good. It was given to me by a friend.
Chicken Thighs with Artichokes & Sun Dried Tomatoes
8 chicken thighs
1/2 vidallia onion sliced thin
4 cloves garlic sliced thin
10 quartered, marinated artichoke hearts (undrained)
10 sun dried tomatoes packed in oil and herbs (cut in half with sissors)
1/8 tsp Greek seasoning
1/8 tsp Roasted Chicken seasoning
5 basil leaves snipped to release flavor
dash black pepper
1/2 dry white wine
2 tbsp olive oil
2 tbsp grated, imported Italian cheese
Preheat oven to 375
Rinse, and pat chicken dry with a paper towel. Brown chicken in oil from tomatoes. Spray PAM into a baking dish. Arrange chicken in the baking dish. Add all of the remaining ingredients on top of chicken, reserving the basil and cheese. Cover with foil. Cook for 40 minutes, baste and cook uncovered for 15 minutes longer. Pour off juices, skimming off the excess fat. Mix a little flour into some white wine and slowly add into the pan juices. Pour over the chicken.
Sprinkle with snipped basil and cheese just before serving.
Roasted Potatoes & Asparagus
4 white potatoes cut into eights or smaller
1/2 vidallia onion diced
2 cloves fresh garlic diced
1/8 tsp Greek seasoning *
1/8 tsp basil
1/8 tsp Italian season *
2 tbsp grated Italian cheese (imported)
2 tbsp olive oil
* I used a pinch each of dried basil, thyme, oregano, rosemary & sage
Same oven temp as chicken
Coat the potatoes with the oil and toss, add the remaining ingredients. Roast uncovered for an hour. Stir occasionally to prevent sticking. Sprinkle with more cheese before serving.
1 15 oz can green giant asparagus spears (drained) or 1 lb fresh asparagus
Drizzle with a little olive oil
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Italian cheese
dash of onion powder
dash of garlic powder
Put 1/2 half of breadcrumbs evenly in a round or oblong baking dish, sprinkle with a little olive oil and mix to moisten, layer the asparagus on top evenly, coat the the remaining bread crumb mixture and grated cheese and butter, sprinkle with onion and garlic powder. Cover with foil and bake for 1/2 hour. If needed to coat, melt a little butter or olive oil.
This recipe is really good. It was given to me by a friend.
Chicken Thighs with Artichokes & Sun Dried Tomatoes
8 chicken thighs
1/2 vidallia onion sliced thin
4 cloves garlic sliced thin
10 quartered, marinated artichoke hearts (undrained)
10 sun dried tomatoes packed in oil and herbs (cut in half with sissors)
1/8 tsp Greek seasoning
1/8 tsp Roasted Chicken seasoning
5 basil leaves snipped to release flavor
dash black pepper
1/2 dry white wine
2 tbsp olive oil
2 tbsp grated, imported Italian cheese
Preheat oven to 375
Rinse, and pat chicken dry with a paper towel. Brown chicken in oil from tomatoes. Spray PAM into a baking dish. Arrange chicken in the baking dish. Add all of the remaining ingredients on top of chicken, reserving the basil and cheese. Cover with foil. Cook for 40 minutes, baste and cook uncovered for 15 minutes longer. Pour off juices, skimming off the excess fat. Mix a little flour into some white wine and slowly add into the pan juices. Pour over the chicken.
Sprinkle with snipped basil and cheese just before serving.
Roasted Potatoes & Asparagus
4 white potatoes cut into eights or smaller
1/2 vidallia onion diced
2 cloves fresh garlic diced
1/8 tsp Greek seasoning *
1/8 tsp basil
1/8 tsp Italian season *
2 tbsp grated Italian cheese (imported)
2 tbsp olive oil
* I used a pinch each of dried basil, thyme, oregano, rosemary & sage
Same oven temp as chicken
Coat the potatoes with the oil and toss, add the remaining ingredients. Roast uncovered for an hour. Stir occasionally to prevent sticking. Sprinkle with more cheese before serving.
1 15 oz can green giant asparagus spears (drained) or 1 lb fresh asparagus
Drizzle with a little olive oil
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Italian cheese
dash of onion powder
dash of garlic powder
Put 1/2 half of breadcrumbs evenly in a round or oblong baking dish, sprinkle with a little olive oil and mix to moisten, layer the asparagus on top evenly, coat the the remaining bread crumb mixture and grated cheese and butter, sprinkle with onion and garlic powder. Cover with foil and bake for 1/2 hour. If needed to coat, melt a little butter or olive oil.
Rec: Artichoke and Cheese Stuffed Chicken Breasts
Artichoke and Cheese Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves
1-1/2 cups grated Monterey Jack cheese
1/3 cup softened cream cheese
1 tbsp. chopped shallot
2 tsp. chopped parsley
1 tsp. dijon mustard
1/2 cup chopped marinated artichoke hearts
1/2 cup flour
1/2 tsp salt
freshly ground pepper, to taste
1 egg
1/2 cup seasoned dry bread crumbs
1/4 cup vegetable oil
Pound the chicken breast halves until 1/4 inch thick. Mix together the cheeses, shallot, parsley, mustard and chopped artichoke hearts. Place 1/4 of the mixture at each end of the chicken breast. Roll up, folding in sides to seal in filling. Combine the egg and water in one bowl. Place the flour and bread crumbs in two separate bowls. Dip the rolled chicken first into the flour, then into the egg wash, followed by the bread crumbs.
Preheat oven to 350 F. Pour oil into a 9x13 baking dish; place dish in oven for 10 minutes. Remove pan from oven; using tongs, carefully roll chicken breasts in the hot oil. Arrange the chicken breasts on pan and bake for approx. 35 minutes, or until golden brown and chicken is cooked through.
Source: Michelle in Victoria @ Gails.
Pat’s notes: good served with fresh spinach sauteed with olive oil and garlic.
Artichoke and Cheese Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves
1-1/2 cups grated Monterey Jack cheese
1/3 cup softened cream cheese
1 tbsp. chopped shallot
2 tsp. chopped parsley
1 tsp. dijon mustard
1/2 cup chopped marinated artichoke hearts
1/2 cup flour
1/2 tsp salt
freshly ground pepper, to taste
1 egg
1/2 cup seasoned dry bread crumbs
1/4 cup vegetable oil
Pound the chicken breast halves until 1/4 inch thick. Mix together the cheeses, shallot, parsley, mustard and chopped artichoke hearts. Place 1/4 of the mixture at each end of the chicken breast. Roll up, folding in sides to seal in filling. Combine the egg and water in one bowl. Place the flour and bread crumbs in two separate bowls. Dip the rolled chicken first into the flour, then into the egg wash, followed by the bread crumbs.
Preheat oven to 350 F. Pour oil into a 9x13 baking dish; place dish in oven for 10 minutes. Remove pan from oven; using tongs, carefully roll chicken breasts in the hot oil. Arrange the chicken breasts on pan and bake for approx. 35 minutes, or until golden brown and chicken is cooked through.
Source: Michelle in Victoria @ Gails.
Pat’s notes: good served with fresh spinach sauteed with olive oil and garlic.
Rec: Artichoke Cheese Dip....retro yes, but tasty
Artichoke Cheese Dip
12 oz. can artichoke hearts in water, drained
6 oz. jar marinated artichoke hearts, drained
4 oz. can diced green chiles
1/2 cup fresh grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, minced
salt and pepper to taste
1 cup grated cheddar cheese (I use sharp cheddar)
Mix all ingredients except cheddar cheese in food processor to blend, leave a little chunky
Pour in small baking dish (or 9-inch pie plate), cover with grated cheddar cheese. Bake at 350 degrees until bubbly, about 15 minutes. Serve with tortilla chips, crackers or baguette slices.
If made ahead and chilled before baking, increase baking time to 25-30 minutes.
Pat’s notes: Was popular 30 years ago when I made it for dinner parties. Have made it a few times recently and people just love it...they hover around the dish munching away til it's gone...LOL. I've been serving it with Pepperidge Farm quartet crackers.
Artichoke Cheese Dip
12 oz. can artichoke hearts in water, drained
6 oz. jar marinated artichoke hearts, drained
4 oz. can diced green chiles
1/2 cup fresh grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, minced
salt and pepper to taste
1 cup grated cheddar cheese (I use sharp cheddar)
Mix all ingredients except cheddar cheese in food processor to blend, leave a little chunky
Pour in small baking dish (or 9-inch pie plate), cover with grated cheddar cheese. Bake at 350 degrees until bubbly, about 15 minutes. Serve with tortilla chips, crackers or baguette slices.
If made ahead and chilled before baking, increase baking time to 25-30 minutes.
Pat’s notes: Was popular 30 years ago when I made it for dinner parties. Have made it a few times recently and people just love it...they hover around the dish munching away til it's gone...LOL. I've been serving it with Pepperidge Farm quartet crackers.
This artichoke bruschetta is good. Sometimes I use Parmesan cheese instead of
Romano, cut back on the onions a little, add salt and pepper to taste. It's also good on cocktail rye bread.
http://allrecipes.com/Recipe/Artichoke-Bruschetta/Detail.aspx
Romano, cut back on the onions a little, add salt and pepper to taste. It's also good on cocktail rye bread.
http://allrecipes.com/Recipe/Artichoke-Bruschetta/Detail.aspx
Here's a Mixed Antipasto I've had bookmarked to try...lots of raves.
http://www.epicurious.com/recipes/food/views/13345
http://www.epicurious.com/recipes/food/views/13345
This Mediterranean Chicken Salad is also on my gotta-try list. Lots of great reviews.
http://www.epicurious.com/recipes/food/views/109681
http://www.epicurious.com/recipes/food/views/109681
We really enjoy enjoy this. Rec: Bill Rs Pollo en Vinagre (in T&T)
http://eat.at/swap/forum16/80_Bill_R’s_Pollo_en_Vinagre_Venezuelan_Chicken_with_Vinegar
http://eat.at/swap/forum16/80_Bill_R’s_Pollo_en_Vinagre_Venezuelan_Chicken_with_Vinegar
Wow! THANK YOU for ALL these GREAT recipes. Now is the difficult part since
they all sound sooooo very yummy. Plus the jar is big but not enough to make everything all at once. Oh well, I am going to have to go back and get more artichokes. Not a bad thing either. This is going to be fun. LOL You ALL ROCK!!!
they all sound sooooo very yummy. Plus the jar is big but not enough to make everything all at once. Oh well, I am going to have to go back and get more artichokes. Not a bad thing either. This is going to be fun. LOL You ALL ROCK!!!