formido/recipes-20k huggingface dataset:
artichoke chowder
in a skillet , saute the artichoke hearts garlic , and shallots in the stock, set aside half the hearts and puree the rest in blender, add the butter and milk and whip till smooth, place in a saucepan and simmer over low heat for 20 mins, season with salt and pepper, fold in rest of the hearts and heat thoroughly, garnish with basil and croutons
artichoke couscous
bring water and broth to a boil , stir in couscous , cover , reduce to simmer and cook 8 minutes , or until tender
pour into a large serving bowl , stir in remaining ingredients
artichoke crab spread  for the crock pot
spray inside of 1-3 quart slow cooker with cooking spray
place all ingredients except crackers in cooker
cover and cook on low setting for 1 to 1 1 / 4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted
stir until cheese is smooth
scrape down side of cooker with rubber spatula to help prevent edge of spread from burning
turn to low heat setting and hold for up to 3 hours
serve with crackers
artichoke crostini
place all ingredients , except bread , in a blender or food processor, blend to combine , i like to leave it kind of chunky, spread toasted slices with mixture, place on cookie sheet, broil until golden, sprinkle with creole seasoning , or old bay
artichoke dip
coarsely chop drained artichoke hearts
blend with all other ingredients
bake 20 minutes at 325 , or put in microwave and microwave on high for 4-5 minutes , stirring once
serve with crackers or toasted bread
artichoke dip  caponata
combine parmesan cheese and mayonnaise
add the finely minced garlic
add the drained and coarsely chopped artichoke hearts and combine with cheese mixture
may be served cold or heated 10 to 20 minutes in 350f oven or until cheese is melted
serve with chips or as a spread on french bread
artichoke dip bread  slice and serve
mix the artichoke hearts , green onions , garlic , cream cheese , mayonnaise , sour cream , mozzarella and parmigiano reggiano reserving some of the cheese
hollow 1 / 2 an inch out of the center of both halves of the bread
spread the mixture into the hole in the bread slices and top with the reserved cheese
bake in a preheated 350f oven covered in foil for 20 minutes
remove the foil and continue to bake until the cheese is melted and golden brown
artichoke dip that s always in demand
toss the garlic and artichoke hearts into a food processor, blend until chunky, add rest of ingredients and blend until smooth, cut center out of sourdough to form a bowl and cut top into bite sized chunks, make slits in bowl edges so it can be broken apart later, put onto baking sheet with bread chunks around it, fill with dip and bake at 350 degrees for 10-20 minutes or until warmed through, eat hot , or cold if you wish, leftover will stay in fridge until next day
artichoke dip with parmesan and mozzarella
mix artichokes , mozzarella cheese , mayo , onion , garlic salt , pepper , tabasco , and 1 / 2 cup parmesan cheese in a bowl
place in a microwave safe casserole dish and top with remaining parmesan cheese
heat in microwave or oven until bubbly
garnish with olives if desired
artichoke dip with salsa zing
mix all ingredients together and bake at 350 for 20-25 minute
artichoke fajitas
saute onions and bell pepper until tender
add artichoke hearts and continue to saute until artichokes are hot
warm tortillas , we just place on a gas burner for a few seconds and then place in a tortilla warmer
you can also warm in the microwave and then wrap in plastic to retain moisture
layer rice , artichoke heart mixture , cheese , sour cream , and salsa on warm tortilla
roll up and serve immediately
artichoke fettuccine
in a large pot of salted boiing water add fettuccine- cook according to package directions
heat oil in skillet , add onions and saute until softened
add artichokes , season with salt and pepper , cover and cook on low 20 minutes
add stock , cream , hazelnuts , parsley , and simmer over low heat
drain pasta , reserving 1 c cooking water
add pasta to sauce , add additional cooking water if needed
artichoke filling for ravioli or tortellini
cut the artichoke hearts into four wedges
place them , the leek , butter , salt and pepper in a skillet and saute over moderately low heat for 15 minutes
puree in a blender or food processor until smooth
stir in olive oil , eggs and cheese
artichoke flatbread grilled
lightly brush both sides of 4 whole wheat flatbreads with olive oil
grill directly over medium heat for 2 minutes to toast
remove from grill
divide fresh spinach , garlic and herb goat cheese , marinated artichoke hearts and tomato among flatbreads
grill about 2 minutes more or until bottoms are browned and toppings are heated through
sprinkle with salt , pepper , and pizza seasoning
artichoke french bread
cut the loaf in half lengthwise , then tear the center from the bread , leaving a shell
brown the torn bread pieces in a skillet with butter , sesame seeds and garlic
stir in sour cream , monterey jack cheese , parmesan cheese , parsley and artichoke hearts
place this mixture back in bread shells and top with cheddar cheese
bake at 350f for 30 minutes
cover with foil for the first 15 minutes
slice and serve
artichoke frittata
preheat oven to 350&#730
f
place cream cheese , garlic and black pepper in small batter bowl
whisk until smooth
whisk in eggs one at a time
stir in artichokes and 1 tablespoon of the basil
heat saut pan over medium heat until hot
lightly spray with vegetable oil
add egg mixture
cook 2 minutes , stirring occasionally
place pan in oven
bake 12-14 minutes until egg mixture is set in center
remove from oven
sprinkle with cheese and remaining 1 tablespoon basil
using small nylon turner , cut frittata into wedges
serve with roasted red pepper sauce , if desired
roasted red pepper sauce: heat 1 tablespoon olive oil in saucepan over medium heat until hot
add 2 tablespoons chopped onion
cook and stir until softened , about 3 minutes
add 1 large roasted red bell pepper , chopped , 1 1 / 2 tablespoons tomato paste , 1 1 / 2 teaspoons balsamic vinegar and 2 tablespoons water
transfer mixture to blender container or food processor
cover
blend until smooth
return sauce to saucepan
heat over low heat until hot
artichoke garlic and bacon muffins
heat oven to 390f
grease a standard 12 cup muffin pan
fry the breadcrumbs and garlic in the butter until just crisp
break the egg into a measuring cup and beat it lightly with a fork
add enough of the water to make a full 1 cup
mix the egg and water with the flour , salt , baking powder that have been mixed in another bowl
before stirring also add the cheese , artichoke and bacon
stir together gently until just moistened
place the batter in the prepared pan and top with the saved crumbs
bake for 10 - 15 mins or until a tester comes out clean
artichoke garlic bread
cut the baguettes in half lengthwise
tear out the soft part of each half to form a shell , reserving the torn bread
saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown
add the torn bread to the garlic and saute until bread turns brown
remove from heat
add sour cream , monterey jack , parmesan , parsley , lemon pepper and artichoke hearts and mix well
arrange bread shells on a baking sheet
fill with the artichoke mixture and sprinkle each half with cheddar
bake at 350 for 30 minutes
cool slightly
cut into slices and serve
artichoke gratin
heat oven to 375 degrees
scrub artichokes , and slice 1 / 4 inch thick
bring milk and 1 cup water to a boil
reduce to a simmer , add slices , and cook until tender but crisp , 8 minutes
drain , and arrange in a buttered baking dish
in a small saucepan , bring cream , garlic , nutmeg , salt and pepper to a boil
remove garlic , and pour mixture evenly over artichokes
sprinkle with cheese
bake in upper level of oven until bubbling and lightly browned , about 20 minutes
artichoke gratin   giada de laurentiis
preheat the oven to 450 degrees f
warm the olive oil in a heavy bottom skillet over medium-high heat
add the garlic and cook for 1 minute
add the artichoke hearts , parsley , salt , pepper , and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges , about 3 minutes
add the chicken broth and wine and simmer for 3 minutes
transfer the artichoke mixture to a 2-quart baking dish
melt the butter in the same skillet used to cook the artichokes
in a small bowl mix the melted butter with the bread crumbs
stir in the parmesan and top the artichokes with the bread crumbs
bake until the top is golden , about 10 minutes
artichoke gratinata
preheat oven to 450f
warm the olive oil in a heavy bottom skillet over medium-high heat
add the garlic and cook for 1 minute
add the artichoke hearts , parsley , salt , pepper , and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges , about 3 minutes
add the chicken broth and wine and simmer for 3 minutes
transfer the artichoke mixture to a 2-quart baking dish
melt the butter in the same skillet used to cook the artichokes
in a small bowl , mix the melted butter with the bread crumbs
stir in parmesan and top the artichokes with the bread crumb mixture
bake until the top is golden , about 10 minutes
artichoke guacamole
place artichoke bottoms in a small saucepan , cover with water , and bring to a boil over high heat
reduce heat to medium-low and cook until the artichokes are very soft , about 20 minutes
drain
when cool enough to handle , finely chop the artichokes and place in a medium-size mixing bowl
add the onion , tomato , lemon juice , olive oil , sesame oil , scallions , cilantro , salt , and pepper and gently mash with a fork
enjoy !
artichoke heart and anchovy carbonara
boil water in a large pot for the pasta
when it reaches a boil , add salt to the pot , then add the pasta and stir
meanwhile , heat a large skillet over medium
cut the anchovies in half and add them with their oil to the skillet
stir occasionally
in a small bowl , beat the eggs well
mix the shredded cheese and about 1 / 2 teaspoon of black pepper into the eggs
defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl
drain the artichoke hearts
add the butter to the anchovies and stir
when the pasta is still quite al dente , fish the noodles out of the pot and put them into the skillet with tongs
if you drain the pasta , reserve some of their liquid
turn off the heat under the skillet
add the egg / cheese / pepper mixture to the pasta in the skillet and mix well
add the artichoke hearts the the pasta and mix
mix around for a few minutes until the egg has cooked and coated the pasta
check the seasoning and add salt or pepper if needed
serve as is or with extra cheese and pepper
enjoy !
artichoke heart and green chili ramekins
preheat oven to 350f
in a large bowl , mix together first seven ingredients and then divide mixture among four ramekins
bake for 20-30 minutes or until golden brown
preheat broiler
spread baguette slices with garlic butter and arrange on broiler pan and broil until golden brown
remove and sprinkle with chili powder
garnish ramekins with artichoke hearts , red bell pepper julienne and chives
serve immediately with the toasted baguette slices
artichoke heart and red pepper bites
preheat the oven to 350 degrees and grease an 8 inch baking dish
drain the artichoke hearts , reserving 2 tablespoons of the oil
drain the roasted peppers and discard the liquid
finely chop the artichoke hearts and peppers and set aside
heat a large skillet over medium heat
add the reserved oil , onion , and garlic
cook for five minutes , or until soft and translucent
remove from the heat and cool slightly
beat the eggs in a large bowl until thick and lemon colored
beat in the remaining ingredients along with the artichoke hearts , peppers , and onion mixture
pour into the prepared pan
bake for 30 minutes , or until pale golden brown
cool for 15 minutes , then cut into one inch squares
tightly wrap and refrigerate for up to 2 days , or freeze for up to a month
serve cold , at room temperature , or gently reheated in a 300 degree oven for 5-10 minutes
artichoke heart and tomato salad
cut each tomato into 6 wedges and each artichoke into halves, blend the rest of the ingredients and pour over the vegetables, toss, chill for 20 minutes
artichoke heart chicken
the jars of artichokes we buy are quite oily so i omit all the oil and just add some of the liquid from the artichokes
1 tablespoon of balsamic vinegar per chicken
if you are making this vegetarian , just estimate how many chickens you would have put in the dish
i love the stuff so i heap it inches same goes if you omit a piece of chicken
preheat the oven to 425f
in a flat pan pour in olive oil to coat
layer the following: chicken , cherry / grape tomatoes , artichokes , and capers
add margerine and balsamic vinegar on pieces of chicken
sprinkle salt , pepper and oregano over entire dish
gently mix the ingredients until everything is combined
put in the oven with no lid and cook for 45 minutes to 1 hour
in remaining 20 minutes begin to cook rice
serve over rice and enjoy
artichoke heart dip
cut artichoke hearts into small pieces, mix all ingredients together except paprika, put into baking dish and sprinkle paprika on top for color, bake at 350 degrees f for 20 minutes or until bubbly, serve with crackers or baguette thins
artichoke heart frittata
cook the first 5 ingredients in hot oil in a large skillet over medium-high heat , stirring constantly , until the vegetables are crisp-tender
combine the eggs , milk , salt , and pepper in a large bowl
stir well
gently stir artichoke mixture , bread cubes , cream cheese cubes , and cheddar cheese into the egg mixture
pour the egg mixture into a greased 9 inch pie plate
bake at 350 degrees for 40 to 45 minutes , or until golden
let stand 5 minutes before serving
artichoke heart salad
in a bowl , combine artichokes , olives , green pepper , and onions, add dressing and toss to coat, cover and refrigerate for at least 30 minutes
artichoke hearts  la grcque
make the dressing by combining 2 tablespoons of the olive oil with the vinegar , tomato pure , thyme , salt and pepper and whisking well
blanch the onions in boiling water for 5 minutes and drain well
heat 3 tablespoons of olive oil , add the blanched onions and sugar and cook for several minutes
add the mushrooms and toss over a high heat for 30 seconds- to one minute
add the mushroom mixture to the dressing , then add the artichoke hearts and mix well
cover and chill before serving
artichoke hearts au gratin
cut artichoke hearts into thin slices
saute artichokes and garlic in butter until tender
remove artichoke hearts to a shallow baking dish
stir seasonings and flour into remaining butter
slowly add milk , stirring constantly
cook over low heat until thickened
remove from heat
slowly add liquid to egg and 1 / 4 cup of the cheese
blend until smooth
pour sauce over artichoke hearts and sprinkle with remaining 1 / 4 cup cheese , crumbs and paprika
bake at 450 degrees for 15 minutes
artichoke hearts in lemon parsley sauce
if using fresh artichokes , trim away the tough outer leaves and remove the choke
bring a large saucepan three-fourths full of water to a boil
drain the artichokes , add them to the boiling water along with the lemon half , and parboil for 5 minutes
drain and set aside
if using salt-packed capers , soak in water to cover for 5 minutes , then drain and pat dry
if using brine-packed capers , rinse under cold running water , then drain and pat dry
set the artichokes and the capers aside
in a saute or deep frying pan , heat 2 tb of olive oil over medium-low heat
add the onions and saute lightly until softened and golden , 5-6 minutes
add the garlic , parsley , and artichokes , and cook , tossing every so often and adding a little more oil if the artichokes begin to scorch , until they are fragrant and lightly golden , about 10 minutes
season the artichokes to taste with salt and pepper
add 2 more tb of olive oil , 1 cup of stock , the capers , lemon zest , lemon juice , and the basil
raise the heat to high and bring to a boil
reduce heat to medium and cook , uncovered , until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce , about 20 minutes
if the liquid is in danger of boiling away before the artichokes are tender , add more stock as needed
transfer to a serving bowl and serve hot or at room temperature
artichoke hearts in mustard sauce
place artichoke hearts in a 1 quart casserole dish
combine mayonnaise , garlic , sour cream , mustard and worcestershire sauce in a small bowl and stir well
spread mayonnaise mixture over the artichokes evenly
sprinkle breadcrumbs on top
bake at 350 degrees f
for 25 minutes or until thoroughly heated
remove from oven and sprinkle with parsley
can be cooked in a microwave with only the mayonnaise mixture on the artichokes first , for 5 minutes on high
then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated
sprinkle with parsley and serve warm
artichoke hearts salad
mix sour cream and curry powder and set aside, mix salad ingredients in a bowl and pour sour cream mix over salad, season with worchestershire , salt , pepper and paprika and mix well, serve on a bed of lettuce or spinach or in tomato or bell pepper bowls, or serve topped with red onions and parsley
artichoke hearts with garlic  olive oil and parsley
heat oil in heavy large skillet over medium heat
add garlic and 1 tablespoon parsley
stir 30 seconds
add artichokes and stir to coat
cover skillet , simmer until arichokes are tender , about 12 minutes
uncover , simmer until juices thicken and coat artichokes , stirring occasionally , about 2 minutes
season with salt and pepper
transfer to bowl
sprinkle with remaining 1 tablespoon parlsley
artichoke hearts wrapped in bacon
preheat the broiler
cut the bacon slices in half , place on a baking sheet , and broil for 3 minutes
let the bacon cool enough to handle
wrap each artichoke half in a piece of bacon , broiled side facing inward , and secure with a toothpick
broil 4 to 5 minutes , or until the bacon is brown and crisp
artichoke hearts  green peas and mushrooms in a lemon sauce
place the artichoke hearts in a non-reactive bowl , pour 2 tablespoons of the fresh lemon juice over them and stir carefully
set aside
in a medium non-stick , non-reactive skillet heat the olive oil over medium heat
add the mushrooms and saute , stirring constantly just until they release their juices , about 2 minutes
the mushrooms should not be slimey !
add the green peas , broth , and the remaining lemon juice
bring mixture to a simmer over medium-high heat
cover pan , reduce the heat and simmer gently until the green peas are just tender
uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating
with pan still uncovered , over low heat , stirring gently , cook until heated through
serve with pasta and a loaf of artisan bread to soak up the delicious sauce
artichoke how to cook and eat it
cover artichoke with water and cook about 45 minutes until fork pierces through stem and leaf pulls off easily
remove to a plate
dip leaves in miracle whip , and pull leaf through clamped teeth
don't eat the choke which is the prickly part in the center of the artichoke , and around the heart which is the best part of the artichoke
it just peels away , and yes you can eat the stem it's good too
some people dip the leaves in melted butter but that's not how we did it
artichoke kebabs
thread artichokes and peppers evenly on skewers, place in a shallow dish, pour dressing evenly over kebabs , turning to coat, do ahead or just serve now
artichoke leaves with parmesan basil aioli
cut the stems of the artichokes off flush with the bottom of the leaves
trim about an inch off the top end
remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top
to prevent discoloration , rub all of the cut surfaces with the lemon
cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily , 45 minutes to 1 hour
let cool
combine the mayonnaise , parmesan , basil , lemon juice , garlic , and pepper in a small bowl
refrigerate until chilled
remove the leaves from the artichokes , starting at the base , until the center is reached
for this dish you will only be using the leaves sturdy enough to hold the aioli , but save the less sturdy ones for your chefs treat after the guests go home
using a spoon , scrape off the choke and discard
cut off any tough areas on the bottom of the hearts
finely chop the hearts and add to the mayonnaise mixture
place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray
garnish with the parsley
artichoke linguine
boil pasta according to directions
in the meantime , melt the 1 / 4 cup of butter with the 1 / 4 cup of oil in a small saucepan over medium heat
add the flour and stir until smooth , about 3 minutes
blend in the stock , stirring until thickened , about 1 minute
reduce heat to low
add the garlic , parsley , lemon juice , salt and pepper
cook 5 minutes , stirring constantly
blend in the artichokes and the 2 tbsp of parmesan cheese
cover and simmer over low heat for about 8 minutes
melt the remaining butter in a large skillet over medium heat
stir in the remaining oil , cheese , and salt
add linguine and toss lightly
arrange pasta on a platter and pour sauce over all
serve immediately
artichoke mashed potatoes
boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork
drain
in a large mixing bowl , pure artichoke hearts with half the butter and milk , using a hand blender or mixer
add potatoes and remaining butter and milk and mix until smooth
add salt and pepper to taste
enjoy !
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artichoke mushroom caps
in a mixing bowl , beat cream cheese and mayonnaise until smooth
beat in the artichokes , parmesan cheese and onion
lightly spray tops of mushrooms with nonstick cooking spray
spoon cheese mixture into mushroom caps
combine bread crumbs and oil
sprinkle over mushrooms
grill , covered , over indirect medium heat for 8-10 minutes or until mushrooms are tender
yield: about 2 dozen
artichoke mushroom pie
remove pie shells from freezer, turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes, press gently to flatten, in a medium skillet , cook garlic in hot oil , stir in artichokes and mushrooms, spoon mixture into bottom of the pie shell still in the pan, in a small bowl , combine eggs , cheeses , olives and pepper, pour over vegetables, place flattened shell on top , turn under and crimp edges, cut slits in the top, bake at 350 for 40-50 minutes, let cool 5 minutes before cutting into wedges
artichoke nibbles
preheat oven to 325 degrees, drain marinade from 1 jar of artichokes hearts into medium skillet, drain second jar and discard marinade, chop artichokes and set aside, heat oil , add onion and garlic and saute until onion is limp , about 5 minutes, combine eggs , breadcrumbs , salt , pepper , oregano and hot sauce, fold in cheese and parsley, add artichokes and sauteed onion mixture , blending well, pour into a greased 9 inch square baking dish, bake for 30 minutes, allow to cool slightly before cutting into 1 inch squares, may be prepared a day or two ahead and reheated 10 to 12 minutes
artichoke omelette
saute onions in butter in 12 inch fry pan
beat eggs in bowl with artichoke hearts , olives , milk , salt and pepper
pour mixture over onions in pan and cover
cook over medium heat until the bottom of the omelette is golden brown , carefully lift edge with spatula to check
lay cheese over half of omelette
flip other half of omelette over cheese half
wait about 1 minute
slide out of pan and serve hot
artichoke onion frittata
preheat oven to 325, heat oil in large frying pan, saut the onions for 2 minutes, stir in artichokes and water, saut for an additional 2 minutes, remove from heat, in a bowl , beat eggs until smooth, beat in pancake mix , salt and pepper, stir in onion and cup cheese, pour into a 9 inch pie pan that has been sprayed with cooking spray, bake for 25-30 minutes or until center is firm, sprinkle with remaining cheese