Artichoke Roasted Red Onion And Basil Sandwich Spread Recipes

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS

Steps:

• Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
• Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
• Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
• *Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

ARTICHOKE-BASIL SPREAD

Steps:

• In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

TOASTED ARTICHOKE SANDWICHES

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

ROASTED RED PEPPER SANDWICH SPREAD

Steps:

• If using a jarred pepper, dry well.
• Place all ingredients in a blender or food processor (I sometimes just place it in a deep bowl and use my wand mixer).
• Process until well blended.
• Refrigerate at least 1 hour before using.

OPEN SANDWICHES - CRUSHED BEAN, ARTICHOKE & RED ONION

Steps:

• Toasta a slice of bread.
• Drain the haricot beans and mash in a bowl with a little oil. Season if you like.
• Spoon over the toast and top with artichoke hearts and sundried tomatoes, a few slices red onion and a little more oil, if you like.

ARTICHOKE AND BASIL HERO SANDWICH

Steps:

• To make the basil/parmesan mixture: (this mixture can be doubled if desired) in a blender or food processor bowl combine fresh basil, Parmesan cheese, capers, wine vinegar, mustard and garlic cloves; process until almost smooth.
• Cover and refrigerate for 8-24 hours (overnight is better!).
• Cut the bread in half lengthwise.
• Hollow out each half (leaving a 1/2-inch shell).
• Spread the prepared basil mixture over each bread half, then layer artichoke hearts (at this point you can add in cold cuts if desired) then provolone cheese, tomato then top with spinach.
• Cover with the bread top.
• Cut the sandwich crosswise into about 6-8 pieces.

ARTICHOKE PEPPERONCINI SANDWICH SPREAD

Steps:

• In a food processor, process artichoke hearts and pepperoncini until mixture is spreadable but not smooth. Spread on bread for sandwiches.

ROASTED ARTICHOKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
• Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
• While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
• Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.

ARTICHOKE AND BASIL DIP

Steps:

• Process everything till smooth - you can leave it a bit chunky if you prefer.
• Serve with pita bread.

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD

Steps:

• In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

ARTICHOKE SPREAD

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.

ARTICHOKE AND EGG SPREAD

Steps:

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

ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER

Steps:

• Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
• Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
• Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
• Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
• Spoon dressing over salads. Makes 8 salads.

ARTICHOKE, ROASTED RED ONION, AND BASIL SANDWICH SPREAD

Steps:

• Place all ingredients in a food processor and blend until smooth. Enjoy with your favorite sandwich.