PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ARTICHOKE-PARMESAN CROSTINI
This is a scrumptious appetizer for a weekend dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
PARMESAN ARTICHOKE RECIPE
Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
- Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
- Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
ARTICHOKE PARMESAN PHYLLO CUPS
Make and share this Artichoke Parmesan Phyllo Cups recipe from Food.com.
Provided by MomEof3
Categories Vegetable
Time 50m
Yield 30 cups
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
- Pluse 4 times or until the artichoke is finely chopped.
- Add cream cheese and process until combined.
- Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
- Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
- Bake at 350 degrees for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 29.3, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 62.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.2, Protein 1.8
ARTICHOKE PARMESAN CANAPES
Make and share this Artichoke Parmesan Canapes recipe from Food.com.
Provided by Vicki in CT
Categories Spreads
Time 12m
Yield 5 dozen
Number Of Ingredients 5
Steps:
- Combine artichoke hearts, mayo, onion, and 1/3 of cheese. Combine until well mixed.
- Spread mixture on untoasted sides of bread cutouts. Sprinkle lightly with remaining cheese.
- Broil until bubbly.
Nutrition Facts : Calories 265.7, Fat 19.6, SaturatedFat 4.6, Cholesterol 24, Sodium 697.7, Carbohydrate 17.4, Fiber 2.6, Sugar 3.7, Protein 7.2
ARTICHOKE PARMESAN SOUP
Steps:
- Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
- Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
- Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
- Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
- Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.
JERUSALEM ARTICHOKES WITH PARMESAN
Provided by Moira Hodgson
Categories easy, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
- Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
ARTICHOKE-PARMESAN SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments, side dish
Time 25m
Yield 1 1/2 to 2 cups
Number Of Ingredients 9
Steps:
- Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
- Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
- When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
- Serve garnished with herbs, chives and edible flowers, passing remaining sauce.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 1 gram
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