Artichoke Cheesecake Food

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY

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!

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

ARTICHOKE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Drizzle melted butter over bottom of pan; sprinkle bread crumbs over butter., In a large bowl, beat cream cheese and sour cream until smooth. Beat in the feta cheese, onions, garlic, tarragon, basil and salt. Add eggs; beat on low speed just until combined. Fold in artichokes and red pepper. Pour into springform pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 35-40 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers.

ARTICHOKE CHEESECAKE

Steps:

• Preheat oven to 400.
• Brush the bottom and sides of a 9" springform pan with melted butter.
• Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
• Brush with melted butter.
• Repeart with the remaining phyllo and butter.
• Cut 2 slits in the center of the phyllo dough for steam to escape.
• Bake 7-10 minutes, or until lightly browned.
• Cool on a wire rack.
• Decrease oven temp to 325.
• Drain the artichokes, reserving 2 T.
• of the marinade.
• Chop the artichokes and set aside.
• Beat the cheeses, oregano and garlic powder in a large bowl.
• Add the eggs, beating just until blended.
• Do not overbeat.
• Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
• Pour into crust, and cover loosely with foil.
• Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
• NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
• Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
• Cool, then cover and chill 2-24 hrs.
• (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.

ARTICHOKES BAKED WITH GOAT CHEESE

Steps:

• Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
• Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
• Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.

ARTICHOKE-CHEESE FRENCH BREAD

Steps:

• Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.