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Old 05-16-2005, 07:16 AM   #1
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Artichoke heart ideas?

i mean the jarred kind. i was thinking of dumping a jar over lettuce, but what else? any good ideas? thank you.

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Old 05-16-2005, 12:57 PM   #2
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How about this??

Spinach Artichoke Dip
10 pkg. frozen chopped spinach, thawed,drained and squeezed dry
2 6 oz. jars marinated artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 c. mayonnaise
12 oz. cream cheese, softened
2 T. lemon juice
1 c. parmesan cheese, grated

.

Directions:
Preheat oven to 375.
Combine all ingredients, stirring well.
Spoon into a lightly greased 11 x 7 baking dish.
Sprinkle with 1 c. fine, dry bread crumbs.
Bake for 25 min. Serve with crackers or French bread.







Spinach Artichoke Dip

Description:
Here's artichokes number two. This is my all time favorite artichoke dip. It's thicker and heavier than your usual spinach dips but I think that's what gives it character. It never fails that this is the first thing to disappear and I always get asked for the recipe.

Ingredients:
10oz pkg frozen spinach, thawed and drained well
2 6oz jars marinated artichoke hearts, undrained
3 lg cloves of garlic, chopped
8oz cream cheese
1 cup Parmesan cheese
1/2 cup mayonaisse
2 Tbs lemon juice
1 1/2 cup dry bread crumbs

Directions:
Mix all ingredients together and bake at 375 for 25 mins. Serve warm with crackers, melba toast, etc.
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Old 05-16-2005, 02:08 PM   #3
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yummmm,hon.sounds delicious!
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Old 05-16-2005, 02:16 PM   #4
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Great with pasta and some capers and evoo and a little lemon even.

I love eating them right out of the jar

Awesome in salads. Great in Risotto. The list goes on and on.
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Old 05-16-2005, 02:23 PM   #5
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geebs,sounds yummy!
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Old 05-16-2005, 04:18 PM   #6
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here's a recipe with jarred artichoke hearts that I posted a little while ago -

ItalianCountryChicken TNT
3 Tbsp olive oil

1 large onion, cut into eighths
2 garlic cloves, minced
1 lb. boneless chicken breasts, cut into thin strips
salt and pepper
1-1/2 (6oz. each) jars of undrained marinated artichoke hearts
1 (7oz.) jar roasted red bell peppers, undrained
1/2 c. sliced black olives, drained
3/4 lb. tricolor fusilli, cooked, drained and still hot
Fresh grated parmesan

Heat oil in heavy large skillet over medium heat.
Add onion and garlic and cook till almost clear stirring occasionally, about 8 minutes. Add chicken and stir till meat is cooked through (about 5-7 min). Mix in artichoke hearts, peppers and olives. Heat through. Season with salt and pepper if desired. Pour over pasta and mix thoroughly. Sprinkle parmesan on top of each individual serving bowl.
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Old 05-16-2005, 04:41 PM   #7
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thanks, jkath! yummmmm.
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Old 05-16-2005, 04:42 PM   #8
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That sounds wonderful jkath and very pretty too.

The first time I read through the recipe I read
salt and pepper as SAND PAPER.... think I need a nap?? LOL
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Old 05-16-2005, 04:48 PM   #9
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I am still laughing at the Sand Paper!

The best part of that recipe is that you can change it around so easily, to suit whatever you have on hand. That, and the only "fresh" thing to buy is the chicken and parmesan. Everything is in the cupboard or in a bin (onions)
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Old 05-16-2005, 05:39 PM   #10
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Cold Artichoke Salad
1 package of Chicken Rice-a-roni
3 green onions
1/2 green pepper diced
2 6oz. jars of marinated artichokes
1/4 teaspoon of curry
1/2 cup of mayonaise.

cook rice and directed on package but omit the butter
Remove from heat and cool

Add green pepper and onions to rice

Drain and cut up artichokes and save juice

Add curry powder, juice and mayonaise and mix well

Add dressing to rice mixture along with artichokes hearts.
Chill
Tried and true..
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