formido/recipes-20k huggingface dataset:
artichoke stuffed manicotti   weight watchers
cook manicotti according to package directions
drain in colander , rinsing under cold water
preheat oven to 350 degrees f
spray two shallow baking dishes with nonstick spray
combine the artichoke hearts , ricotta , parmesan , scallion greens , salt and pepper in a food processor , pulse until fairly smooth
using a small spoon , fill each manicotti tube with about 3 tablespoons of the artichoke mixture
spread 1 / 2 cup of marinara sauce in the bottom of each baking dish
add 6 of the manicotti to each dish and top with remaining sauce
sprinkle each dish with half the mozzarella and cover with foil
you can place one dish in the freezer
bake , covered , until hot , about 30 minutes
remove the foil and continue baking until the cheese bubbles , about 10 minutes more
artichoke stuffing
saute onions in olive oil until translucent, add garlic , saute 2-3 minutes more, in a large bowl , mix rice and bread cubes, add quartered artichoke hearts to bread / rice bowl and mix well, add onion saute mix to bread / rice bowl and toss, mix eggs well with broth , add to bread mixture and toss together well, add oregano and salt and pepper to taste, press mixture into greased 9 x 13 inch baking pan, bake 400f for one hour
artichoke stukku
place in a processor and blend until you have a thick puree
fill sterilized jars
process as you would for canning by immersing completely in a deep pot of boiling water and boiling for 10 minutes
these keep up to 3 months in a refrigerator or freeze in portions
as a sauce: add some parmesan cheese when adding to pasta
artichoke sun dried tomato pizza
mix water with yeast and sugar in a large mixing bowl , set aside for 5 minutes to let it bloom
add the garlic , oil , salt and herbs
add about 1 1 / 2-2 cups flour , mix well
pour onto a floured board , add remaining flour as needed , knead for about 5 minutes
cover with the mixing bowl
let rise about 20-30 minutes or until doubled in bulk
punch dough down , knead on lightly floured board , set aside
coat your pizza pan with olive oil
place the dough in pan , roll out in pan
preheat oven to 425 degrees f
spoon and spread the dough with the sauce
sprinkle with the herbs and seasonings
decorate with the artichokes , olives , onions , black olives ,
and sundried tomatoes
sprinkle with the cheese
cook until bottom in golden , spray crust with the cooking spray , broil for about 1 minute to melt cheese and make it bubbly
let stand 2 minutes , cut and enjoy
fyi , you can also make this pizza with some chopped , drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous
artichoke tart
preheat oven to 350f
spray muffin pan with non stick spray
gently press 1 wonton wrapper into each muffin hole , allowing ends to extend above cups
coat edges of wrappers with cooking spray and set aside
combine cheeses , cayenne pepper and mustard in a medium bowl , stir in red pepper , onions and artichoke hearts
spoon about 1 tbsp of cheese mixture into each muffin cup
bake until cheese mixture is set and edges of wrappers are lightly browned , about 15 minutes
artichoke toasts
in a large bowl , mix artichoke hearts , onions , parmesan and mayonnaise
cover and refrigerate at least 1 hour to blend flavors spread about 1 tablespoon on each rye bread slice
place slices on a cookie sheet
broil until the artichoke spread bubbles and browns
serve warm
artichoke veal chops
trim fat from veal chops
rub cracked pepper over chops
coat a large ovenproof nonstick skillet with cooking spray , and place over medium-high heat until hot
add chops , and cook 3 to 4 minutes on each side or until browned
remove chops from skillet
set aside
wipe drippings from skillet with a paper towel
place green pepper and next 4 ingredients in skillet
bring to a boil
reduce heat , and simmer 5 minutes
stir in artichoke hearts
return chops to skillet , spooning artichoke mixture over veal chops
cover and bake at 350 degrees for 25 minutes or until veal is tender
sprinkle with chopped parsley , and serve immediately
artichoke wonton cups
in a small mixing bowl , combine the parmesan cheese , mayonnaise , onion powder and garlic powder , mix well
stir in the mozzarella cheese and the chopped artichokes
set aside
coat one side of each wonton wrapper with non-stick cooking spray
press greased side down into miniature muffin cups
bake at 350' for 5 minutes or until edges are lightly browned
watch carefully to prevent over-browning !
fill each cup with 1 tablespoons artichoke mixture
bake 5-6 minutes or until golden brown
serve warm
artichoke  almond  and parmesan pasta
mix all ingredients and refrigerate
artichoke  cauliflower   shrimp ensalata
steam the cauliflower for 5 minutes so they are still crisp , cool
mix all the vinaigrette ingredients except oil
in a blender slowly add the oil in a steady stream while the blender is on
gently toss the cailiflower , artichokes , olives and shrimp , season
arrange cauliflower etc
on individual plates on a lettuce leaf , chill
to serve pour dressing over , or serve on the side , garnish each plate with a piece of lemon peel
artichoke  garlic parmesan dip
preheat oven to 350f
drain artichoke hearts and puree them in your food processor
mix pureed artichoke hearts , one cup of mayonnaise , one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish
bake in oven at 350f degrees for 25-35 minutes until light golden brown
let cool for 10 minutes before serving with wheatables vegetable flavored crackers
artichoke  jalapeno and parmesan dip
use a food processor with metal blade to finely grate parmesan cheese
add the cream cheese , mixing well
transfer cheese mixture to a mixing bowl
chop jalapeo peppers in processor , add drained artichoke hearts and process just until coarsely chopped
add artichoke / jalapeo mixture and the jalapeo sauce to cheese mixture
mix well
if needed , add small amount of additional marinade to obtain desired consistency
salt and pepper to taste
refrigerate until ready to serve
serve with a variety of crackers or chips
makes 16 servings or yields 2 cups
nutrition facts : 82
8 calories
72% calories from fat
6
8g total fat
21
1mg cholesterol
151
4mg sodium
70
6mg potassium
2
0g carbohydrates
0
7g fiber
0
2g sugar
1
4g net carbs
3
9g protein
artichoke  leek  and ham quiche filling
preheat the oven to 375f
drain the artichoke hearts , reserving the marinade
chop the artichoke hearts into 1 / 4 inch dice and set aside
pour about half of the reserved marinade int a skillet and heat over medium-high heat
add the garlic and leeks to the skillet
saut until the leaks are tender and the marinade has reduced and thickened
add the chopped artichoke hearts , stir to combine well , then remove from the heat and set aside to cool
in a medium-size bowl , combine the ham , cheeses , sour cream , eggs , salt , pepper and thyme
stir in the artichoke mixture
pour into a prepared quiche crust and bake for about 45 minutes , or until the filling is set and knife inserted in the center comes out clean
remove the quiche from the oven and serve either warm or at room temperature
artichoke  lemon   parmesan pasta
cook the spaghetti following pack instructions
put the rest of the ingredients in a large bowl with 1 tbsp olive oil , season really well and mix
drain the pasta , keep 2 tbsp of the cooking water , then toss everything together
artichoke  mushroom and parma ham tart
place flour , parmesan cheese , butter , and a pinch of salt in food processor
process briefly
add the egg and 1 tablespoon oil through feeder tube , adding extra oil if necessary
you should be able to bring the dough together in your hands
wrap in plastic , and chill for 1 hour
2 roll out to fit a 9 inch quiche pan with a loose bottom
prick all over
chill for at least 2 hours , preferably overnight
3 line pastry with foil , and cover bottom with uncooked beans
bake at 375 degrees f for 15 minutes
remove foil and beans , and cook for 5 more minutes
remove and cool
4 saute
mushrooms in 1 tablespoon olive oil for 10 minutes
drain and cool
5 lay ham over the pastry base , and top with mushrooms and artichokes
beat together creme fraiche , eggs , parsley , and milk
season well with black pepper and salt
pour mixture over the ham and vegetables
bake for 40 minutes , until golden
serve warm or cold
artichoke  olive and goat s cheese pizza
preheat the oven to a hot 220c
place the pizza base on a baking tray , then spread with the tomato pasta sauce
evenly scatter the artichoke pieces , olives and the garlic over the pasta sauce , then top with the crumbled goat's cheese
lightly drizzle the surface of the pizza with olive oil and bake for 20 minutes , or until golden
sprinkle with fresh oregano and season with salt and freshly ground black pepper
cut into wedges and serve
artichoke  pancetta and spinach frittata
preheat oven to 500 degreed f
put sun dried tomatoes in wine and allow to partially rehydrate for 15 minutes
whisk eggs together with a pinch of sea salt and white pepper
in an all-metal pan , heat olive oil
begin frying the pancetta , stirring constantly , for 1 minute
add shallots and cook until soft
add spinach and cook for 2 minutes , stirring
add sun dried tomatoes , basil and rosemary
add egg mixture to the pan
agitate the eggs into the other ingredients and add in the cheese bit by bit
hold about a tablespoon back
remove the pan from the heat and arrange the artichoke quarters evenly around the pan
sprinkle the pine nuts over the mixture
finish with the last tablespoon of cheese
put the pan in the oven's center rack and bake for 10 minutes or until firm in the center
slide out of the pan and cut into 6 slices
you'll need an all-metal pan to take this dish from the stove to the oven in the true frittata style
made with egg substitute , this is a more healthful and low fat brunch item , great accompanied by fresh fruit and mimosas made with prosecco
artichoke  pesto   sun dried tomato pizza with three cheeses
preheat oven to 450
prepare your pizza: top the crust with mozzarella , parmesan , chicken , artichoke hearts , and sun-dried tomatoes , in that order
dollop the ricotta cheese all over the pizza
sprinkle pizza with red pepper flakes , if using
bake for 8-12 minutes , or until cheese is melted and pizza is warm
remove pizza from oven and drizzle with little dollops of pesto sauce
serve
artichoke  potato  and cheese casserole
combine the seasoning mix ingredients in a small bowl
place a large pot half filled with water over high heat
add the artichokes and bring to a boil
reduce the heat to low , cover , and simmer just until the artichokes are tender , about 25 minutes
remove the artichokes from the pot , reserving the cooking water , and allow them to cool
the best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly
boil the potatoes in the water in which the artichokes were cooked just until they're tender , about 35 to 40 minutes , reserving 1 cup of the water
peel the potatoes and dice enough into 1 / 2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1 / 2 inch thick rounds
set aside
you may be tempted to eat all the artichokes yourself right now , but resist !
inside every leaf there's a small amount of pulp-the good part
to get it out , with your thumb on the back of a teaspoon , scrape the pulp off the inside of the leaf , always scraping away from yourself
reserve the pulp and discard the leaves
scrape out and discard the choke , the fuzzy section underneath all the little leaves , and be sure to get it all
peel the stems and dice the hearts and stems into bite-sized pieces
arrange the artichoke stems , hearts , and pulp and the potato slices in a 9x13 inch casserole , alternating layers of potato and artichoke
set aside
preheat the oven to 350f
melt the butter in a 3-quart pot over high heat
when the butter sizzles , add the onions , ginger , serrano peppers , and seasoning mix
stir and cook , and when the onions begin to brown , about 6 minutes , add the diced potatoes
reduce the heat to medium if necessary to prevent burning
cook , stirring and mashing the potatoes constantly , until the mixture becomes thick , fairly dry , and brown , about 4 minutes
add the reserved cooking water and cook , continuing to stir , for 6 minutes
add the tamari and cook for 5 minutes , stirring vigorously and mashing the potatoes until they disintegrate
the mixture should be a rich brown color
stir in the heavy cream , bring to a boil , then add the mozzarella cheese
stir and remove from the heat
pour this sauce over the artichokes and potatoes in the casserole and top with the cheddar cheese
bake until the cheese is a beautiful golden brown , about 25 minutes
serve hot
artichoke  provolone cheese and salami sandwiches
mix first 5 ingredients in medium bowl to blend, season to taste with salt and pepper, divide artichoke mixture among bottom halves of rolls, top with cheese , then salami, press sandwiches lightly to compact and wrap each tightly in plastic wrap, refrigerate sandwiches at least 4 hours and up to 1 day
artichoke  red pepper   potato salad
boil potatoes until fork tender , slice into fourths
in a bowl , toss together first 4 ingredients until nicely mixed
add the lemon juice and toss to blend
check seasonings
cover bowl with plastic wrap and refrigerate until about 20 minutes before serving
serve mildly chilled , but not cold
artichoke  roasted red onion  and basil sandwich spread
place all ingredients in a food processor and blend until smooth, enjoy with your favorite sandwich
artichoke  spinach   asiago casserole
in a casserole dish add artichoke hearts , spinach , shallots and garlic, in a pan melt the butter , then add the flour , whisk for about 2 minutes, then add the milk and cheese , continue stirring ,, when cheese is melted pour over artichokes, add pine nuts on top of cheese, bake 20 minutes at approx 350f
artichoke  spinach   feta stuffed shells
preheat oven to 375 degrees f, combine first 4 ingredients in a medium saucepan, place over medium heat, cook 12 minutes or until slightly thick , stirring occasionally, remove from heat , set aside, combine 1 / 2 c provolone and the next 6 ingredients in a medium bowl, spoon or pipe about 1 1 / 2 tablespoons cheese mixture in each pasta shell, place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray, spoon tomato mixture over shells, sprinkle with remaining provolone, bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts
artichoke  spinach   sun dried tomato dip
preheat oven to 350 degrees
grease a 2 quart baking dish with cooking spray
in large bowl combine cream cheese , mayonnaise , shallots & garlic
stir in artichoke hearts , spinach , tomatoes & cheese
at this point you can wrap the baking dish in saran wrap and refrigerate overnight , or wrap in 2 layers of aluminum foil and freeze for 2 months
when ready to serve , remove from fridge or freezer and thaw on counter before baking as directed
bake uncovered for 25-30 minutes , or until the cheese that sticks out the top of the mixture begins to brown slightly
serve with fresh vegetables or baked tortilla chips for dipping
artichoke  tomato and asiago focaccia
scald the milk , and cool to lukewarm , not too hot , or it will kill the yeast
mix flour , yeast , oil and milk in a medium bowl , cover and let rest for 20 minutes
sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed , adding flour as needed until it is sticky and stretchy , and comes away from the sides of the bowl
let dough rest , covered , 30 minutes , knead again for about 5 minutes
the dough should be very sticky , but hold together in a ball
rinse and drain artichoke hearts , and finely chop
mix artichokes , tomatoes , and cheese , set aside
the tomatoes will absorb any excess moisture from artichokes and soften nicely
let the dough rise until doubled , about 1 1 / 2 to 2 hours
scrape out onto a floured countertop or large cutting board
shape the dough into a rough rectangle
roll with a floured rolling pin to about 1 / 4 to 1 / 2 inch thick
top roughly 2 / 3 of the dough with cheese , tomatoes , and artichokes , the mixture should be damp , but not dripping wet
fold dough into thirds , like an envelope , with the empty third over the center , and the other side over that , and roll again gently , until the fillings just begin to be visible through the top of the dough
place dough on a cookie sheet lined with parchment paper or silpat
preheat oven to 450f
let dough rise , loosely covered , 1 to 1 1 / 2 hours , until puffy and soft
brush dough with olive oil
use fingers to make several small dimples in bread
sprinkle with kosher salt , and more cheese if you like
bake for 15 minutes , rotating pan after 10 minutes
let cool slightly before cutting into squares
artichoke  chicken casserole
preheat oven to 350 degrees
cook chicken , cool and shred
saute mushrooms and green onions in butter
sprinkle with garlic salt
in a bowl , combine chicken , artichokes , and mushrooms / onions
in another bowl , combine wine , salt , pepper , mayonnaise , sour cream , and parmesan cheese
fold into the chicken mixture and sprinkle with parmesan cheese
place mixture into a 2 quart casserole
bake for 30 minutes
artichoke brie dip
combine artichokes , cream cheese , mayonnaise , green onion , oregano , salt , pepper & garlic until well blended
add brie and mix well
put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes
serve warm
great with party rye , sourdough bread , or crackers
artichoke cheese spread
stir together cream cheese and green onion tops , blending well
set aside
stir together artichoke hearts and next 5 ingredients
spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap
layer with half of chopped roasted bell peppers , 3 / 4 cup artichoke mixture , and one-third of cream cheese mixture
repeat layers with remaining chopped roasted bell peppers , artichoke mixture , and cream cheese mixture
cover and chill at least 2 hours
invert onto a serving plate , and remove plastic wrap
serve over lettuce with bread slices and bell pepper strips
garnish , if desired
artichoke crab bake
preheat oven to 375 dgrees f, combine crabmeat , swiss cheese , green pepper , onion , and salt, blend mayonnaise and lemon juice, toss with crab mixture, spray a baking dish with non-stick cooking spray, place artichoke hearts on bottom of baking dish, pour crabmeat mixture over the artichokes, cover and bake for 35 minutes or until heated through
artichoke olive chicken bake
preheat oven to 350, spray 2 quart casserole with cooking spray, cook pasta according to directions , drain and set aside, heat oil in large skillet over medium high heat, add onion and pepper , cook and stir 1 minute, add pasta and remaining ingredients , except cheese, stir until combined, place half of the chicken and pasta mixture in dish , sprinkle half the cheese, top with remaining chicken mixture and cheese, bake , covered , for 35 minutes
artichoke parmesan turnovers
roasted apple aioli: preheat oven to 350f bake apple in a foil covered dish for 30 minutes or until soft
remove core and scoop out flesh
mash with mayo and vinegar
turnovers: preheat oven to 350f pulse turnover ingredients in a food processor until blended but still chunky
roll one sheet of puff pastry into a 12 x 12 inch square
cut into 15 3-inch circles
repeat with other sheet
spoon 1 teaspoon of filling onto each piece of pastry
fold in half , press the edges with a fork to seal
place on a greased baking sheet
brush each turnover with beaten egg
bake for 15 minutes or until golden
serve with aioli
artichoke prosciutto gratin
dry quartered artichoke hearts by patting with paper towels
cut each prosciutto slice in half crosswise
wrap each artichoke heart quarter in a piece of prosciutto
place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish
pour cream over , then sprinkle with gorgonzola , pine nuts , parmesan , and sage
bake at 375 for about 30 minutes or until gratin is bubbling and sauce thickens
serve warm
artichoke sausage stuffing   dressing
preheat oven to 325f
place a large skillet over medium-high heat
when pan is hot , add sausage and cook 3 to 5 minutes , until browned and cooked through , breaking up the meat as it cooks
add mushrooms , onion , garlic , and poultry seasoning and cook 3 minutes , until mushrooms soften
transfer mixture to a large bowl and add bread cubes , artichoke hearts , cheese , parsley , and 1 1 / 2 cups broth
toss to combine , allowing liquid to soften bread cubes
if stuffing seems dry , add more broth to soak cubes
bake stuffing at 325f for 30 minutes in shallow baking dish
if cooking in turkey: loosely stuff bread mixture into turkey
place turkey in preheated oven and immediately reduce oven temperature to 325f roast turkey 20 minutes per pound , or until an instant-read thermometer registers 180-185f
artichoke spinach dip
preheat oven to 350 degrees
spray a 1-1 / 2 quart casserole dish with cooking spray
combine the artichoke hearts , spinach , mayonnaise , parmesan cheese , green chilies , garlic , lemon juice , salt and pepper in a large bowl and mix well
transfer to the casserole dish and bake 15 to 20 minutes until bubbly
serve with tortilla chips , crackers and or assorted vegetables
artichoke spinach feta bread
preheat oven to 350
combine feta , cream cheese , oregano , salt , artichoke , spinach , garlic& egg in a large bowl
stir till well blended
roll dough into a 16x10 inch rectangle on a lightly floured surface
spread spinach mixture over the dough , leaving a 1 / 2 inch border around sides
roll up dough , jelly roll fashion , starting with the long sides
pinch seam and ends to seal
place roll seam side down , on a baking sheet sprayed with cooking spray
cut diagonal slits into the top of the roll using a sharp knife
cover and let rise in a warm place for 1 hour or until doubled in size
sprinkle parmesan cheese over the top of the roll and bake for 45 minutes or until golden brown
artichoke stuffed chicken breast  but with a different hat
preheat oven to 375f
line sheet pan with aluminum foil and treat with nonstick cooking spray
slice chicken breast in half carefully and open up to a larger piece
salt and pepper both sides
mix next 7 ingredients , reserving 1 / 4 cup mozz cheese for the topping
place 1 tbsp of filling on each opened breast and fold over gently
bake for 30 min or until chicken is done
take out and top each breast with half of sliced red pepper and one slice of provolone cheese , and italian seasoning
put back in the oven for 5 - 10 min , or until cheese just starts to melt
artichoke stuffed chicken breasts
preheat oven to 375f
line sheet pan with aluminum foil and treat with nonstick cooking spray
slice chicken breast in half carefully and open up to a larger piece
salt and pepper both sides
mix next 7 ingredients , reserving 1 / 2 cup mozz cheese for the topping
place 1 tbsp of filling on each opened breast and fold over gently
bake for 30 min or until chicken is done
take out and top each breast with 1 tbsp of mozz cheese , a bit of reserved minced red onion and italian seasoning
put back in the oven for 5 min , or until cheese just starts to melt
artichoke stuffed mushrooms
rinse and pat dry the mushrooms
remove stems and chop , reserve caps
saute mushroom stems , onion and garlic in oil , in a large skillet over medium heat 5 minutes
add wine and cook 2 minutes till liquid evaporates
stir in crumbs
remove from heat and let cool
combine onion mixture , artichokes and next 5 ingredients
spoon 1 tsp into each cap
place on lightly greased rack in a roasting pan
bake 350f for 12-15 minutes or till golden
artichoke tomato bruschetta
set oven to broiler heat
in a bowl mix together chopped tomatoes with garlic , chopped artichokes , parmesan cheese , chopped onion and mayonnaise
mix well to combine
season with salt and black pepper to taste
top each slice of bread with equal amounts of the tomato mixture
place the slices onto a large baking sheet
broil for about 2 minutes or until bubbly and lightly browned
sprinkle lightly with finely shredded mozzarealla cheese if desired