Artichoke Dip
1 cup Mayonnaise
1 cup of grated Parmesan Cheese
1 egg
1 container of whipped cream cheese
1 clove of garlic, minced
2 cans of Artichoke hearts
Preheat oven to 350 degrees F.
1. Mix all the above ingredients, excluding the artichokes, until smooth.
2. Chop the artichoke hearts and fold them into the cheese mixture.
3. Spoon into a buttered glass pie plate.
4. Bake for 30 minutes.
Vegetable Quiche with Tuna
For quiche pastry:
1 1/4 cup flour
1 stick unsalted chilled butter
1/4 tablespoon salt
4 tablespoons ice water
For filling:
3 spring onions
2 medium artichokes, turned and sliced in eighths
2 green zucchini, core removed, quartered and sliced thin
1 medium portobello mushroom, slivered
2 tomatoes skin off, seeded and diced
6 asparagus tips, blanched, shocked and split in half lengthwise
1 cup whole milk
1/2 cup heavy cream
3 eggs
Salt, pepper and nutmeg to taste
For garnish:
1 lb. fresh tuna, cut in small, uniform pieces
1 cup white wine
1 cup water
1 teaspoon whole black peppercorns
3 allspice berries
4 tomatoes peeled, seeded and diced
3 tablespoons capers
1 bunch watercress
Fresh chives
Make the pastry:
• Combine dry ingredients in food processor and pulse several times.
• Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears.
• Add water and pulse until a ball begins to form.
• Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.
• Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes.
• Bake in a 375 degree F oven for 20-25 minutes until edges are slightly colored.
• Allow to cool to room temperature.
Make the filling:
• Lightly rub onions with olive oil, season with salt and pepper and roast in 400° oven soft about 25 minutes.
• Allow to cool and cut into small pieces.
• Sauté artichoke hearts in olive oil and season with salt and pepper.
• Allow to cool.
• Sauté zucchini for 45 seconds in olive oil and season with salt and pepper.
• Allow to cool on a large plate to avoid overcooking them.
• Sauté portobello mushroom in a very hot pan with olive oil so that the mushrooms sear and keep in the natural juices.
• As all of the ingredients are cooling, combine eggs, milk, cream and seasoning into a bowl and incorporate with a whisk.
• Assemble the quiche by layering each vegetable, one on top of the other, in the pie crust.
• Use the asparagus tips as garnish for the top of the quiche by placing them in a pinwheel around the dish.
• Add egg/cream filling so that it stops just before covering the asparagus.
• Bake in a preheated 350° for about 30 minutes or until filling sets and top of quiche is lightly browned.
• Allow to cool 10 minutes before serving.
Make the tuna:
• Combine wine, water, peppercorns and allspice into a pot and bring to a boil.
• Allow to simmer for 5 minutes.
• Place tuna in a pot and cook for 3-5 minutes, the tuna will cook very quickly, so watch it carefully.
• Remove tuna from bouillon and allow to cool.
To Serve:
• Slice the quiche into wedges.
• Using a ring 1 1/2 to 2 inches in diameter, layer the small dice of tomato in the ring. Place several pieces of the tuna on top of the tomato, add several capers, place quiche on plate and remove the ring.
• Garnish with watercress and chive.
Serves 6.
Appetizer Surprise
14 ounces Can artichoke hearts
1 cup Parmesan cheese
1/2 cup Mayonnaise
1/2 cup Sour cream
8 ounces Cream cheese
Garlic salt — to taste
Dill weed — to taste
Paprika
Drain and chop artichoke hearts finely and set aside. Mix remaining ingredients until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika. Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.
Serve with Ritz crackers, or dipping cracker of your choice. Keep warm while serving.
HOT ARTICHOKE DIP
* 6 ounces Artichoke hearts, marinated
* 1/3 cup Mayonnaise
* 1 tablespoon Pimento, diced (optional)
* 1/2 cup Parmesan cheese, grated
* 1/3 cup Sour cream
* 1/8 teaspoon Garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.
ARTICHOKE & CHEESE DIP
* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.
Cheese And Artichoke Fondue
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
Artichoke-Spinach Casserole
8 oz Marinated artichoke
-hearts, drained -(2 small jars); save -marinade for dressing 8 oz Cream cheese, softened
1/2 c Grated parmesan cheese
2 T Butter, softened
20 oz Spinach, cooked, drained -and squeezed dry -(use 2 packages of thawed -frozen spinach, or about -1 1/2 lb cooked, fresh -spinach)
Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach. Cream together the cream cheese, butter and cheese and spread evenly on top. Bake covered for 30 minutes, then uncovered for 10 minutes.
NOTES: * Vegetable casserole with artichokes and spinach — This is a fattening, but good, vegetable dish. : Difficulty: easy. : Time: 5 minutes preparation, 40 minutes baking. : Precision: no need to measure.