What is your favorite artichoke recipe?

Answer 1

Hot artichoke dip
1 large can artichoke hearts chopped not marinated
1 8 0z cream cheese
1 C. mayo
1 C. Parmesan cheese
Mix all together. Put in baking dish and bake at 350 until hot and bubbly. Serve with french bread and crackers If you double the recipe it will fill a nice size souffle dish. This stuff is fabulous!!

Answer 2

Spinach artichoke dip

Ingredients:
1 *8 oz.) pkg. Light Cream Cheese ( I like the texture
better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained,
coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste




Preparation:
Allow cream cheese to come to room temperature. Cream
together mayonnaise, Parmesan, Romano cheese, garlic,
basil, and garlic salt. Mix well. Add the artichoke
hearts and spinach (careful to drain this well), and
mix until blended. Store in a container until you are
ready to use. Spray pie pan with Pam, pour in dip, and
top with cheese. Bake at 350 degrees for 25 minutes or
until the top is browned. Serve with toasted pita or corn chips.

Answer 3

"Brie with Artichokes" - 4 servings

1 round (4 1/2 oz.) Brie or Camembert cheese
1/3 cup chopped canned water-packed artichoke hearts
2 tsp. minced fresh basil
1 tsp. olive oil
1 garlic clove; minced
Salt and cayenne pepper to taste
Assorted crackers

Slice Brie in half horizontally; place bottom half in a small round baking dish or pie plate. Combine artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. Replace top. Bake, uncovered, at 350* for 10-15 minutes or until heated through. Serve with crackers.


"Lemon-Studded Artichokes" - 2 servings

2 medium artichokes
1 tbsp. lemon juice
1 medium lemon; sliced
1/2 cup plus 2 tbsp. butter; melted
2 to 4 garlic cloves; minced

Rinse artichokes well; trim stems. With scissors, snip 1" off the tops. Snip the tip end from each leaf; brush cut edges with the lemon juice. Spread leaves open. Using a small knife, carefully cut around each center choke; scoop out and discard the fuzzy centers.
Cut each of the lemon slices into 6 wedges; place between artichoke leaves. Place artichokes in an 8" microwave-safe dish. Combine butter and garlic; pour over artichokes. Cover and microwave on HIGH for 10-12 minutes or until artichokes are tender. Let stand 5 minutes. Serve with garlic butter from the dish.

Answer 4

Fried Artichoke Hearts:
INGREDIENTS
2 eggs
1/2 cup milk
1 (15 ounce) can artichoke hearts, drained and quartered
1 1/2 cups seasoned dry bread crumbs
2 cups oil for frying, or as needed
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

Answer 5

The one I invented myself! :-D

Sugar Pie's Artichoke Tapenade

1 (14 oz) can quartered artichoke hearts, drained
1 (8 oz) jar marinated artichoke hearts, drained
2 Tbsp. fresh parsley, rough-chopped
2 Tbsp. EVOO
1 Tbsp. canola oil, or mild salad oil
1/3 cup. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1/4 tsp. granulated garlic
1/2 tsp. kosher salt, to taste
few grinds black pepper, to taste

Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is formed. Adjust salt and pepper as desired. Yield: 1½ cups.

Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and serve. Good hot or at room temp.

Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.

Answer 6

served with a lemon garlic butter