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Old 02-02-2007, 11:57 AM   #11
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Quote:
Originally Posted by Barbara
Has anyone tried frozen artichoke hearts instead of canned?
Barbara, where I live the frozen artichoke are gone in a flash. I've use them as a veggie like m-i-l use to..But for the snadwich I made yesterday I used those marinated kind in the jar...

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Old 02-02-2007, 12:02 PM   #12
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What part of California are you in? I'm in Southern CA.
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Old 02-02-2007, 12:04 PM   #13
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Originally Posted by Barbara
What part of California are you in? I'm in Southern CA.
We are in Stanislaus county..Home of Gallo Wines

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Old 02-02-2007, 12:10 PM   #14
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Is Gallo in Modesto?
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Old 02-02-2007, 03:54 PM   #15
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Originally Posted by Barbara
Is Gallo in Modesto?
YES, you found me
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Old 02-02-2007, 05:26 PM   #16
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Quote:
Originally Posted by BreezyCooking
Here's my version of something similar. I adapted it from what a local little bistro around here serves - I nearly always order it when I'm there.


Crab & Artichoke Crostini

Preheat oven to 400 degrees.

One 6-ounce can crabmeat
One 15-ounce can artichoke hearts, drained & chopped
2 Tablespoons mayonnaise
2 Tablespoons sour cream
Ground cayenne pepper to taste
Paprika (optional)
Approx. 2 cups grated Parmesan cheese
Six 1" thick diagonal slices of an Italian or French baguette

Mix first 4 ingredients together, along with a few dashes of cayenne pepper to taste. Stir in one cup of grated Parmesan.

Spread mixture thickly on top of slices of bread, top with additional cup of Parmesan cheese, & sprinkle lightly with a little additional cayenne pepper, or regular paprika.

Bake in oven for approx. 15 minutes or until heated through. If you prefer a browner topping, you can broil the pieces briefly.

Serve as an appetizer, or as a light supper along with a green salad.
Oh, yum. I think this little number might be going to our Super Bowl get-together!
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Old 02-04-2007, 06:11 AM   #17
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I bought some fresh artichokes last week. Little tiny, baby ones. Cooked them all on Friday and had a few left over yesterday. Artichokes, olive oil, a little mayonnaise, a little onion, tomato, purple lettuce and Brie cheese.
I'm still licking my lips - thanks for the great idea, Kadesma!
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Old 02-04-2007, 01:16 PM   #18
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Quote:
Originally Posted by cliveb
I bought some fresh artichokes last week. Little tiny, baby ones. Cooked them all on Friday and had a few left over yesterday. Artichokes, olive oil, a little mayonnaise, a little onion, tomato, purple lettuce and Brie cheese.
I'm still licking my lips - thanks for the great idea, Kadesma!
Hi Clive,
Those baby artichoke are so good. I use them whenever I can get some, I'm almost tempted to plant some again. I'm glad you like the recipe idea. Thanks for taking the time to let me know.

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Old 02-04-2007, 01:50 PM   #19
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Kadesma,
My husband and a friend did the Gallo tour years ago and found it fabulous. Who knew?? His family is affiliated with a wine family - Concannon's in Livermore. I lived in Woodland from 3rd grade until 10th grade and then moved away.
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Old 02-04-2007, 02:02 PM   #20
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Kadesma, thanks for yet another great idea! You're awesome!
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