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.
Artichoke and Olive Toasts
12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
4 tablespoons olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
3 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
4 tablespoons finely chopped red onion
Preheat broiler.
• Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total).
• Broil 4 to 6 inches from heat until golden on top, about 30 seconds.
• Turn toasts over and broil until golden, about 30 seconds more.
• Transfer toasts to a rack to cool.
• Pulse artichokes with cream in a food processor until finely chopped.
• Transfer mixture to a bowl and stir in salt and pepper to taste.
• Stir together olives, onion, and 1/2 tablespoon oil in a small bowl.
• Spread toasts evenly with artichoke cream and top with olive mixture.
• Drizzle with remaining 1 1/2 tablespoons oil just before serving.
Makes 4 servings or 12 hors d’oeuvres.
LEMON TARRAGON CHICKEN WITH ASPARAGUS
1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste
Put frozen chicken breasts in Crock Pot and add lemon juice, broth, and tarragon. Cook on low 6 hours. Add asparagus; whisk cream and flour together and add. Cook another hour on high or until asparagus is tender and sauce is thickened. Serve over noodles or rice. Artichokes are good in this too!
Artichoke Hearts Attack
Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it contains.
As an “equal parts” recipe, (with 3 simple parts), it is especially amenable to whipping up at the last minute for a party, and as it is primarily a base to which other ingredients are added, it is popular among those who like to add something distinctive.
Ingredients
Equal parts:
* artichoke hearts, chopped or squeezed
* mayonnaise
* Parmesan or Romano cheese
Procedure
Just mix them up, that’s it.
Notes, tips, and variations
There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu.
Various items that are often added to the base artichoke dip, (to taste):
* salt and pepper
* chopped scallions, (green onions)
* dill weed
* finely chopped olives, (often with pimento)
* chopped tomatoes are an especially common addition
* any number of very finely chopped vegetables, sometimes pre-cooked but raw is fine
* chopped spinach, cooked
* ½ cup sour cream
* ½ cup cream cheese
* minced garlic
* small can chopped green chilis
* Dijon mustard (teaspoon or tablespoon to taste)
Serving
At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning.
Another interesting use, for those who are definitely not counting calories, is as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato.
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.