Roasted Artichoke Spread With Garlic Hearts Of Palm Recipes

17 WAYS TO USE CANNED HEARTS OF PALM

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hearts of palm recipe in 30 minutes or less!

ROASTED ARTICHOKE HEARTS DIP

Steps:

• Preheat the oven to 425°F.
• Cut any tough edges off the leaves from the artichoke hearts.
• Cut the hearts of palm in half.
• Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
• Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
• Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
• The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.

HEARTS OF PALM DIP

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a glass pie plate.
• In a medium bowl, mix together the hearts of palm, garlic, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. If you prefer, this can be pureed in a food processor.
• Spread into the greased pie plate.
• Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers, pita chips, bread, tortilla chips, triscuits, etc.
• Enjoy!

HOT ARTICHOKE/HEARTS OF PALM DIP

Steps:

• Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
• Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
• Top with remaining cheese.
• Bake at 375 for appx 20 - 30 minutes.
• Serve with crackers, cracked black pepper crackers go really, really well with this.

ARTICHOKE AND PALM HEART DIP

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
• Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
• Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
• Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
• Serve with assorted raw veggies, crackers and baguette slices. Enjoy!

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.