Ham Artichoke Soup Recipes

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.

HAM ARTICHOKE SOUP

Steps:

• Combine chicken broth, onions, celery, carrots, ham, mushrooms, artichoke hearts, oregano, thyme, cayenne, pepper, salt and 4 tablespoons of the butter in a soup pot on top of the stove. Bring to a boil, turn to simmer and cook about 15 minutes or until vegetables are tender.
• In a skillet on top of the stove melt the other 4 tablespoons butter, add flour and whipping cream and make a roux like you where making gravy. (Just stir together until it thickens while cooking on medium high).
• Once thickened and while it is hot pour into the hot soup and use a whisk to mix into the soup. Let soup continue to simmer on low for 15 more minutes.

ARTICHOKE AND HAM STRATA

Steps:

• Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
• Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
• Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
• Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.