QUICK AND EASY ARTICHOKE DIP
Quick and EASY hot artichoke dip! It only takes 15 minutes to make, and everyone loves it. Make it with artichoke hearts, Parmesan cheese, and mayo.
Provided by Elise Bauer
Categories Appetizer Dip Quick and Easy Artichoke Dip Super Bowl
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Coarsely chop the drained artichokes.
BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY
Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
- Drain and rinse the artichokes. Pat them dry.
- In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
- Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
- Place the artichoke bites on the wire rack.
- Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
- Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
- Sprinkle the artichoke bites with parsley before serving with aioli alongside.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
ARTICHOKE BITES II
Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.
Provided by Linda
Categories Appetizers and Snacks Tapas
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
- Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
- In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
- Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 4.1 g, Cholesterol 112.1 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 4.6 g, Sodium 243.9 mg, Sugar 0.8 g
ARTICHOKE AND PARMESAN BAGEL BITES
Make and share this Artichoke and Parmesan Bagel Bites recipe from Food.com.
Provided by Janeydoe
Categories < 15 Mins
Time 15m
Yield 24-30 serving(s)
Number Of Ingredients 5
Steps:
- Drain artichoke bottoms and chop and also chop up the green onions. Mix all ingedients until well combined. Spread on mini bagels and broil until brown and bubbly. 5-7 minutes.
- *I guessed on the size can of artichokes, I think they only come in one size though.
Nutrition Facts : Calories 62.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 6.2, Sodium 145.2, Carbohydrate 3.9, Fiber 0.7, Sugar 0.7, Protein 2.1
ARTICHOKES WITH BUTTER AND PARMIGIANO CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot.
ARTICHOKE BITES III
These taste fabulous and are best when served slightly chilled. Serve on a platter over a bed of flat leaf parsley for an attractive presentation.
Provided by Kimber
Categories Appetizers and Snacks Tapas
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- In a bowl, mix together the Parmesan cheese and parsley. Set aside.
- In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
- Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 2.1 g, Cholesterol 10.7 mg, Fat 4.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 137.1 mg, Sugar 0.1 g
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
ARTICHOKES WITH PARMESAN BUTTER SAUCE
Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job
Provided by Barney Desmazery
Categories Dinner, Starter, Supper
Time 55m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
- Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
- To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.
Nutrition Facts : Calories 502 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 11 grams protein, Sodium 1.1 milligram of sodium
ARTICHOKE DIP BITES
Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can't get enough of the yummy baked bread cups and creamy filling. -Nikkole Vanyo, West Fargo, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside., Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups., Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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