Stuffed Artichoke Heart Recipes

GETTING READY 1. Start by snapping off the bottom leaves and also trimming the bulb with a sharp knife to remove all tough leaf fibers 2. Also trim the stem and top, to quarter the bulb lengthwise and remove the choke 3. Take the artichoke and slice it... - 43.1982

Cut a 1/4-inch slice from stem end of each tomato; discard stem ends. Scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain. Combine squash and remaining 9 ingredients; stir well, and spoon evenly into... - 38.8407

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub tops and edges of leaves with lemon wedges... - 43.9807

GETTING STARTED 1) Cook and boil the rice following the package instructions. 2) Drain artichokes and reserve the liquid. 3) Chop the artichokes and keep it aside. MAKING 4) In a seperate bowl mix curry powder, mayonnaise, artichoke liquid and blend... - 42.7036

GETTING READY 1. Preheat oven to 350F. MAKING 2. In 4 1/2-quart Dutch oven, melt 3 tablespoons butter. 3. Add onion and saute for 5 minutes till golden brown in color and tender. Keep stirring. 4. Add rice and cook. Stir till rice turns golden brown in... - 46.7936

Preheat oven to 325°. Butter baking pan. Cook artichokes in boiling water with lemon slices and garlic. Invert and cool until they can be handled. Before beginning sauce, remove leaves from each artichoke. Using a spoon, scrape pulp from inner sides of... - 47.2132

Cook artichokes in boiling water with lemon and garlic. Invert and cool until they can be handled. Before beginning sauce, remove leaves from each artichoke. Using a spoon, scrape pulp from inner sides of leaves as they are removed. Cut out the tough chokes... - 40.0074

Remove the stems from the artichokes and cut the base flush so that it will sit up straight on a plate. Using a very sharp knife, cut the top off the artichoke, about 1/4 of the wav down. Stand each artichoke on a slice of lemon in a saucepan and cook in... - 40.273

GETTING READY 1. Using a kitchen shear trim out the sharp points from artichoke leaves. 2. Trim stems and take out the loose outer leaves. 3. Cut an inch from the tops and brush cut edges using lemon juice. MAKING 4. Into a large covered saucepan or Dutch... - 44.7474

MAKING 1) Tear off all leaves from the hearts and remove chokes. 2) Take a large skillet and melt butter in it over moderately low heat. 3) Sauté the bottoms in it for 3-4 minutes, basting all the while. 4) Sprinkle parsley after filling with... - 33.6906

GETTING READY 1) Set the oven to 375° F. MAKING 2) Tear off all leaves from the hearts and remove chokes. 3) Take a buttered shallow casserole and arrange the hearts in it. 4) Fill this with one of the creamed mixtures. 5) Combine bread crumbs with Parmesan... - 38.1081

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. Position knife blade in food... - 45.0694

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. Position knife blade in food... - 42.3096

Saute artichokes in 1 tablespoon butter. Mix with 4 tablespoons sauce. Season beaten eggs with salt and pepper. Melt 1 tablespoon butter in omelet pan; pour in eggs. Shake and stir with flat fork until set to your liking. When omelet is ready for folding,... - 33.1757

1. Heat oven to 400°F. Scrape gills out of mushroom caps with a soup spoon. 2. Heat a medium nonstick skillet or ridged grill pan over medium heat until hot; lightly coat with cooking spray. Add mushrooms, top-side down, in batches if necessary; partially... - 32.1051

GETTING READY 1) Drain out the water chestnuts and chop them. 2) Take a bowl and mix the celery, olive, water chestnuts and mayonnaise together. 3) Refrigerate for a few hours. 4) Remove the stems from the artichokes. MAKING 5) Take a saucepan and place the... - 46.9767

GETTING READY 1. Preheat oven to 350°F. MAKING 2. To prepare filling, in large nonstick skillet, heat olive oil and saute onion 2-3 minutes, until tender. 3. Add artichoke hearts, mushrooms, 1 tablespoon of the parsley, the thyme and salt and saute 2... - 45.459

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) Heat the oil in a 9-inch skillet. 3) Add the onions and sauté till they are translucent. 4) Add the artichoke hearts and sauté for another 3 minutes. 5) Add the bread crumbs, lemon... - 45.5466

Cook lobster tails according to package directions. Cut underside membrane but do not remove meat; set aside. Pour tomatoes and clams into a 16-inch paella pan and begin to heat. If the tomatoes are large, cut them up a bit. Stir in seasoning mix, garlic,... - 33.0572

Mix all ingredients in 1-quart casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover tightly and microwave until liquid is absorbed, 2 to 3 minutes longer. Sprinkle with paprika if desired. - 31.4603

MAKING 1) In a medium saucepan, place the broth and bring it to a boil. 2) Stir in the rice and boil again. Reduce the heat and cover the pan. Cook over low flame for about 20 minutes or till the rice is cooked. 3) Allow preparation to cool. 4) Put onion,... - 42.8496

GETTING READY 1) Drain excess water from the artichoke hearts and reserve the liquid. 2) Slice the artichoke hearts and keep aside. 3) In a bowl, add the reserved artichoke liquid, mayonnaise, and curry powder to combine. MAKING 4) Follow the package... - 42.6388

GETTING READY 1. Trim the artichokes bases flat so that they can stand upright. Sprinkle with lemon juice. 2. Bend and snap off the small bottom leaves and any outer leaves that are bruised or loose. Lay each artichoke on its side and slice about 1 inch off... - 46.3783

MAKING 1) In a bowl, mix all the ingredients nicely. SERVING ... - 28.9377

Mix all ingredients in 16-oz casserole [1-qt casserole]. Cover tightly and microwave on high (550 watts) 2 min [3 min]; stir. Cover tightly and microwave until liquid is absorbed, 2 to 3 min longer [2 to 3 min longer]. Sprinkle with paprika if desired. - 33.8312

GETTING READY 1. Slice the onion thinly and keep aside. 2. Slice and dice the green pepper. 3. Preheat the oven to 350°F. MAKING 4. In a pan in olive oil cook sliced onion until it is transparent without letting it do not allow the onion to brown. 5. In a... - 46.441

GETTING READY 1. Place the chicken in a glass baking dish and pour sherry over it. 2. Wrap with wax paper. MAKING 3. In a microwave oven, place the baking dish and cook on a setting of HIGH (9) for 6 minutes. 4. Turn the pieces using tong, and cook for... - 45.9878

Remove stems from mushrooms; finely chop stems. Melt 2 tablespoons of the butter in a frying pan over medium heat. Add mushroom stems and onion; cook, stirring, until onion is limp. Remove from heat and stir in artichokes, ham, marjoram, salt, bread crumbs,... - 44.4411

Preheat oven to 375°. Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender. Drain artichokes in a colander over a bowl, reserving 1 tablespoon marinade. Chop artichokes, and set aside. Heat olive oil in a large nonstick skillet over... - 39.4366

Cut a thin slice from stem end of each tomato. Scoop out pulp. Pulp can be frozen for future use in sauces. Place artichoke package in oven. Microwave at High 1 1/2 to 4 minutes, or until package flexes easily. Drain. Chop artichokes into small pieces. In... - 42.8613

Cut "V" shaped slice out of the entire length of each baguette. Remove small amount of bread inside and set aside. Place basil leaves along inside of baguette. Layer the salami slices on top of the basil. Crumble the goat cheese on top of the salami. Mince... - 39.04

Heat oil in frying pan over medium heat. Add meat and cook 3 minutes. Season, remove meat and set aside. Add all vegetables to hot pan. Mix and cook 3 minutes over medium heat. Add teriyaki sauce and chicken stock. Season with pepper and bring to... - 30.8407

MAKING 1) Prepare marinade in a small bowl, add all the ingredients and mix well. 2) Keep it aside. 3) Put chicken breasts between 2 pieces of waxed paper. Faltten lightly using a meat mallet. 4) In a portable container with a leakproof lid put the... - 45.909

GETTING READY 1. Preheat the oven to 375 degrees. 2. Take the bread loaves and cut them lengthwise from the center. MAKING 3. Take a bowl, put mushrooms, pimiento stuffed olives, ripe olives, artichoke hearts, onions, celery and green pepper. 4. In a sauce... - 44.3775

MAKING 1) In a large pot with the boiling salted water, boil the lobsters for 12 to 15 minutes. 2) Refrigerate the lobsters, remove the lobster meat with the back, claws and tail intact. 3) Combine the lobster meat and enough mayonnaise to bind and keep... - 39.4852

MAKING 1. In a 1 ½ quart casserole, mix mushroom, onion, celery and butter. 2. Cover and microwave on high for 2 1/2 to 4 1/2 minutes, or until they turn tender. Remember to stir it once after 2 to 3 minutes of cooking time. 3. In a bowl, mix hot water,... - 42.541

Sprinkle the chicken with salt and pepper. In a wide frying pan, heat the olive oil and butter with the garlic. Add chicken pieces and brown on all sides. Remove chicken from pan and add leek, carrot, onion, and mushrooms; cook, stirring, until vegetables are... - 37.4659

Heat tomato juice in a saucepan until it begins to boil. Add dissolved gelatin, salt, sugar, dried green onion and parsley. Allow mixture to cool and add Worcestershire, onion juice, Tabasco, lemon juice and horseradish. Adjust salt if needed. Add celery,... - 45.007

MAKING 1. In large skillet, over medium-high heat, heat oil and cook chicken pieces, skin side down, until browned-€”about 10 minutes. 2. Add onion and cook for 5 minutes more. 3. Then stir in garlic and cook 1 minute more. 4. Add tomatoes and oregano,... - 44.6579

Combine all vegetables in large bowl. Heat vinegar; stir in seasonings. Cook slightly, combine with oil, pour over vegetables; mix well. Cover and refrigerate for 24 hours before serving, stirring occasionally. This keeps well and can be made several days... - 38.5625

MAKING 1) In a large saucepan, allow the chicken stock to boil, add rice, then boil and simmer covered on a low heat for 20 minutes, or until almost dry. 2) In a large serving bowl, remove the cooked rice and allow to cool. 3) Drain and chop the artichoke... - 46.2254

Rub the duck inside with salt and marjoram. Coarsely chop the olives and anchovy fillets. Peel and core the apple and cut into slices. Soak the white bread in water, squeeze dry and mix with the olives, anchovies, apple slices and eggs. Stuff the neck end of... - 42.9916

GETTING READY 1) Cut bread into 3/4-inch squares. MAKING 1) In a large skillet, melt butter and add garlic salt and Italian seasoning. 2) Add bread and toss to coat. 3) On an ungreased baking sheet, spread the bread and bake at 300 degrees until crisp.... - 43.9266

Drain artichokes, reserving marinade in a small bowl; set artichokes aside. To marinade, add lemon peel, lemon juice, garlic, oregano, and mint; whisk in oil until well combined. Stir in capers. Set dressing aside. Peel cucumber and cut in half lengthwise,... - 43.2699

1. Put onion, courgettes and aubergine in a pan with the water and stock cubes. 2. Add the salt and bring to the boil, cover, reduce heat and simmer until just tender, about 10-15 minutes. 3. Drain, reserving the liquid. 4. Arrange the vegetables in an... - 44.1236

1. To make salad, place tuna, artichokes, if using, cheese, eggs, potatoes, tomatoes, onion, beans and olives in a large bowl and toss to combine. 2. To make dressing, place oil, vinegar, garlic, mustard and black pepper to taste in a screw-top jar and shake... - 37.2724

MAKING 1) Cook the rice as per the directions on the package. 2) Stir in the green onions, olives and water chestnuts. 3) Then stir in the curry powder, salt, dill weed and pepper, mix well. 4) Drain and reserve the marinade from artichokes, then quarter and... - 46.7419

GETTING READY 1) Make a hole in the top of the bread loaf about 5 inches in diameter. 2) If you wish, make a zigzag pattern to be more presentable. 3) Take away soft bread from cut portion and remove. 4) Retain crust to make top layer for loaf. 5) Take out... - 44.4358

GETTING READY 1) Prepare Mushroom-and-Olive Relish, Mixed-Vegetable Relish and Marinated Artichoke Hearts a day before making this dish. 2) To prepare marinated follow package directions to cook artichoke. 3) Drain well. 4) Transfer into a large shallow... - 48.224

For salad: Rinse all vegetables with cold water Line 10- to 12-inch shallow basket with plastic wrap, then with colorful napkin. Make a bed of salad greens. Arrange remaining vegetables attractively atop greens. Cover with plastic wrap and cool. For dressing:... - 36.6983