Easy gourmet! Delicious and versatile. Substitute your favorite antipasto veggies, meat or seafood to taste. Serve with crustini, crackers or on endive for low cal option. Best served fresh but can prepare...
Author: Knit One Cook Too
Author: Molly Stevens
This is a combination of a few recipes I've tried. I love the simplicity as it really allows the main flavors to stand out. This is killer, it is so hard to stop dipping once you start! The girls in my...
Author: Michaela Marie
This recipe came in the weekly emails I receive from the Meatless Monday website. It looked so delicious I just had to try it. Perfect as a starter to an Italian or Mediterranean themed meal. Serve with...
Author: Kozmic Blues
Author: Julia Child
This is a casserole that tastes like a cross between a lasagna and a pizza, yet there is no flour or pasta in this at all! Like most casseroles, it is super easy to make, and a very easy take-along for...
Author: SF_n8ive
A great way to dress up artichokes. A recipe I cut out of a magazine years ago and kept in a recipe box. Now storing it here. The artichokes can be served simply with the herb mayonnaise or, if desired,...
Author: Bren in LR
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
This recipe is very slightly modified from JoyfulAbode.com, one of my favorite blogs (Emily, if you see this, I hope you don't mind - I just want to make it easier to find!). The chili powder is the thing...
Author: mayness
Make and share this Chilled Artichoke Soup recipe from Food.com.
Author: DailyInspiration
Baby artichokes are not a special variety. They grow on the same plant as do regular artichokes, but lower on the stalk, where they are shielded from the sun and its growth-producing rays.
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Author: ElizabethKnicely
Active time: 20 min Start to finish: 45 min (includes cooling onion)
I love artichokes and this sounds like something you would get from a restaurant. posting for safe keeping...
Author: AZPARZYCH
Make ahead: Store, covered, in the fridge for up to 2 days. Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.
Author: Bruce Weinstein
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Make and share this Roasted Garlic Soup and Artichoke Croutons recipe from Food.com.
Author: Chuck Hughes
From April 2018 Food Network Magazine. He writes, "Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods.
Author: Bren in LR
This is a new variation with a lot of favorite ingredients. If I made this again, I would leave out the honey because I don't like my food to taste sweet. Recipe courtesy of Conscious Cleanse.
Author: AmyZoe
Author: Ruth A. Matson
Author: Molly Stevens
Author: Tori Ritchie
Crab artichoke dip is the classy AF dip that'll slay your party.
Author: Victoria Granof
Author: Eugenia Bone
Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute...
Author: Jeff Koehler
Author: Lucy Danziger
Make and share this Mushroom & Artichoke Pasta recipe from Food.com.
Author: FDADELKARIM
The hardest part is removing the outer artichoke leaves. At least 24 standing time required. Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field.
Author: gailanng