ARTICHOKE CHEESECAKE
I created this appetizer about 10 years ago. The combination of herbs and cheese seemed like a natural pairing. The addition of artichokes just took this over the top as a wonderful sensation. -Nancy Ringer, Wichita, Kansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 118 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
ARTICHOKE-CHEESE FRENCH BREAD
You'll love this amazing French bread appetizer. The creamy artichoke mixture is heaped on top of lightly toasted bread and then sprinkled with cheddar. -Becky Grondahl, Foothill Ranch, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 617mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
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!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
ARTICHOKE CHEESECAKE
Another impressive appetizer from Houston Jr. League, Stop and Smell the Rosemary. Display on a raised cake stand for a beautiful presentation. Calls for 8 sheets phyllo dough, but for some reason I mistakenly only used 4, and it turned out just fine, just with a thinner crust! Also, although I made this according to the recipe specifications, I think next time I might use an entire 6 oz. jar of marinated artichokes, rather than just the 3 oz. - just FYI!
Provided by LorenLou
Categories Spreads
Time 1h20m
Yield 16-18 serving(s)
Number Of Ingredients 9
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.
ARTICHOKE CHEESECAKE
Steps:
- Drain the artichokes, reserving 2 T of the marinade, chop the artichokes. Combine cream cheese,feta cheese, garlic and oregano in a large bowl until smooth. Beat in the eggs until smoothh. Stire in the artichokes, green onions, pimento and reserved marinade. Spoon into a greased 9" sprinform pan and cover loosely with foil. Bake at 325' for 45 min or until firm around edges but still slightly soft in center. Cool. Chill, covered, for 2 to 24 hours. Serve with pita crisps.
ARTICHOKES BAKED WITH GOAT CHEESE
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram
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