Artichoke And Egg Spread Recipes

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ARTICHOKE AND EGG SPREAD



Artichoke and Egg Spread image

Eat with crackers. Friends will think you are good at exotic cooking with this mix of curry powder.

Provided by The genealogist cook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 10

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained and chopped
½ cup mayonnaise
½ cup sour cream
3 hard-boiled eggs, chopped
½ teaspoon curry powder, or to taste
salt and ground black pepper to taste

Steps:

  • Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

Nutrition Facts : Calories 140 calories, Carbohydrate 3.6 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 232.9 mg, Sugar 0.3 g

CHEESY SPINACH-ARTICHOKE EGG BAKE



Cheesy Spinach-Artichoke Egg Bake image

Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole.

Provided by By Stephanie Wise

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 8

12 eggs
1/2 cup sour cream
1 1/2 teaspoons garlic powder
1/2 teaspoon each salt and pepper
1 box (9 oz) frozen chopped spinach, cooked and thoroughly drained
1 can (14 oz) artichoke hearts, drained and diced
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
  • Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 8 g, Cholesterol 305 mg, Fat 1, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 0 g

ARTICHOKE EGG CASSEROLE



Artichoke Egg Casserole image

This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 8

4 jars (6-1/2 ounces each) marinated artichoke hearts
1/2 cup chopped green onions
1 tablespoon canola oil
2 to 3 garlic cloves, minced
8 large eggs, lightly beaten
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups shredded sharp cheddar cheese
1 cup butter-flavored cracker crumbs (about 25 crackers)

Steps:

  • Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

ARTICHOKE SPREAD



Artichoke Spread image

A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.

Provided by SARAHSUE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
  • Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g

ARTICHOKES WITH EGGS



Artichokes With Eggs image

Provided by Florence Fabricant

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 artichokes cooked according to basic recipe and at room temperature
4 eggs
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 teaspoon minced fresh chive
Tarragon dressing (recipe follows)

Steps:

  • Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
  • Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
  • Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
  • Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

HOT ARTICHOKE SPREAD



Hot Artichoke Spread image

Green chilies add a bit of zip to this rich cracker spread from Victoria Casey of Coeur d' Alene, Idaho. "I serve this appetizer often because it's tasty, quick to make and looks so pretty with the red tomatoes and green onions on top."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 8

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies, drained
1 garlic clove, minced
1 cup chopped fresh tomatoes
3 green onions, thinly sliced
Crackers or pita bread

Steps:

  • In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. ,

Nutrition Facts :

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

EGG AND ARTICHOKE SQUARES (BAKE)



Egg and Artichoke Squares (bake) image

From Chai Lights Cookbook. It sounds like a nice brunch dish. This dish can be made ahead. See note at bottom of the recipe.

Provided by Oolala

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

2 1/2 bunches green onions, minced
2 large garlic cloves, diced
6 1/2 ounces marinated artichokes, reserve marinate, cut in thirds
12 eggs, beaten
24 ounces swiss cheese, shredded (or can use Cheddar)
1 cup breadcrumbs (or can use cracker crumbs)

Steps:

  • Saute green onion and garlic in the oil marinade from the artickoke jar.
  • Combine all ingredients in greased, large casserole (11 X 7 X 1 inch).
  • Bake at 350 degrees for 40 minutes.
  • Cut into squares, hence the name of the dish!
  • Can serve hot or cold.
  • Note-can prepare ahead and refrigerate or freeze. Thaw and heat for 15 to 20 minutes.

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Top Asked Questions

How do you cook artichokes and eggs together?
Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
How to cook artichokes and eggplant parmesan?
Directions. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade. Transfer to a greased 13x9-in. baking dish.
How do you make spinach and artichoke casserole?
Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan.
How do you cook artichoke hearts?
Preheat the oven and spray a 9 X 13-inch baking dish with nonstick cooking spray. Crack the eggs into a large bowl and add the milk. Whisk the eggs well to combine. Break the artichoke hearts up into small pieces and separate the leaves.

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