This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes! Ingredients 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 1/2 cup grated Romano cheese 1/3 cup finely chopped red onion 5 tablespoons mayonnaise 1 French baguette, cut into 1/3 inch thick slices
Killer Artichoke Bread1/4 cup butter 3 garlic cloves, minced 1 (14-ounce) can marinated artichoke hearts, drained well and chopped 1 cup (4 ounces) shredded Mozzarella cheese 1/2 cup (2 ounces) shredded Cheddar cheese 1 cup grated Parmesan cheese 1/2 cup sour cream 1 French bread loaf (about 12 ounces) Salt and freshly ground black pepper
This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired. Ingredients 1/4 cup butter 1 (10 ounce) package frozen chopped spinach, partially thawed 1 (14 ounce) can artichoke hearts, drained and chopped 2 (8 ounce) packages cream cheese, softened 2 (16 ounce) containers sour cream 1 cup grated Parmesan cheese garlic salt to taste
Mediterranean Bean Salad 1 can (19 fl oz/540 mL) white kidney beans, drained 1 can (14 fl oz/398 mL) artichoke hearts, drained, quartered 1 cup halved cherry tomatoes 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese 1/2 cup pitted black olives 1/4 cup chopped red onions 2 Tbsp. chopped fresh parsley 1/3 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
How tasty does this Artichoke and White Bean Spread recipe from @kathyfreston look! Serve it as an appetizers with raw veggies or use it for sandwiches with raw veggies, greens, and whole grain bread. INGREDIENTS: 1 (15.5-ounce) can no-salt cannellini beans or other white beans, drained and rinsed 1 (6-ounce) jar of water-packed artichoke hearts, drained 1 garlic clove, chopped 1 tablespoon capers, drained 2 tablespoons fresh lemon juice Ground black pepper, to taste METHOD: 1. In a…
Pasta with Chorizo and Spinach- Great recipe for the other half of chorizo we used for bfast. I cooked the whole box of pasta. Can use any pasta. Used 6.5 oz marinated artichoke hearts, drained. Save pasta water to add if dry. Don't add oil before chorizo as it's already greasy. Add if needed if veggies look dry after cooking.
Kathleen’s Antipasta Salad My wing-it recipe • Pepperoni and Salami sliced and chopped into pieces. • Cut up Fresh mozzarella ( I buy the fresh sliced log and cut the slices in half¬) • Chopped tomato ( or use Grape tomatoes) 1 pint basket. • 1 Jar of marinated Artichoke hearts –Drained • 1 Can small black olives – drained • 1 jar or can of green (pitted) olives –drained • 1 – one lb package of refrigerator tortellini ( cooked less than the package calls for.. if you cook too long the