formido/recipes-20k huggingface dataset:
artichoke and mushroom lasagna
for filling:melt butter in large skillet over medium-high heat
add mushrooms and garlic
saut until mushrooms release juices and begin to brown , about 7 minutes
add artichokes and vermouth
cook until liquid is absorbed , stirring occasionally , about 10 minutes
season with salt and pepper
for bchamel sauce:melt butter in heavy medium saucepan over medium-high heat
add flour
stir 1 minute
gradually whisk in milk
reduce heat to medium and simmer until sauce thickens and lightly coats spoon , stirring occasionally , about 20 minutes
stir in 1 1 / 2 cups parmesan
season to taste with salt , pepper , and ground nutmeg
spread 2 / 3 cup bchamel sauce over bottom of 13x9x2-inch glass baking dish
top with enough noodles to cover bottom of dish
spread 1 / 4 of artichoke mixture over
spoon 2 / 3 cup bchamel sauce over
top bchamel with 1 / 4 of mozzarella
sprinkle with 3 tablespoons parmesan
top with enough noodles to cover
repeat layering 3 more times , finishing with a layer of noodles , then remaining bchamel
sprinkle with remaining parmesan
preheat oven to 350f
bake lasagna covered with foil 1 hour
remove foil
increase temperature to 450f
bake lasagna until golden on top , about 10 minutes longer
artichoke and mushroom pasta
cook pasta in pot of salted boiling water until al dente
drain
toss pasts with 1 tbs oil
heat 2 tbs oil in heavy large skillet over medium-high heat
add mushrooms , garlic and oregano
saute until golden , about 4 minutes
add artichokes
saute 3 minutes
add stock , lemon juice and peel and crushed red pepper and cook until slightly thickened , about 5 minutes
add butter
whisk until just melted
add pasta and parsley
toss until pasta is coated and heated through
add 3 / 4 cup cheese and toss to coat
season with salt and pepper
transfer to a large bowl to serve and top with remaining cheese
artichoke and olive marinara sauce
in a large skillet cook garlic , onion and peperoncini in oil over moderately-low heat , stirring , until onion is softened , add wine and boil 3-5 minutes , or until wine is almost evaporated
add tomatoes and simmer , stirring occasionally , for 20 minutes , or until the sauce is thickened
stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste
enough for 1 lb of pasta , such as penne
artichoke and olive tarts
the night before: drain the olives , then chop them and put them in a large mixing bowl
squeeze the juice from the lemon onto the olives , and add the white wine
add the sugar , and cook this mixture until the juices begin to thicken
the same night , wash and chop the chive
blanch the lemon zest in boiling water for 1 minute only
add the chive and the lemon zest to the olive mix at the end of its cooking period , when it starts to thicken
put the mixture into a bowl , and let cool overnight
the following day , roll out the pastry and cut 6 rectangles from it , making uniform sizes
put sulferized paper or a silicone sheet on a baking sheet , then place the tart rectangles on that
cook these blind for 10 minutes at 350f remove them and let them cool
cut the artichoke hearts in half , getting rid of anything too fibrous
spread 1 - 2 tablespoons of the olive mix onto each tart , and place 1 - 2 artichoke halves onto the olive mix , making a nice looking arrangement
bake at 325f for 5 minutes
serve hot
artichoke and pasta salad
combined 2 artichoke hearts , olive oil , and the next six ingredients in a blender or food processor , and process until mixture is smooth
chop the remaining artichoke hearts
combine the chopped artichokes , pasta , spinach and chopped tomato in a large bowl
pour pureed artichoked mixture over pasta mixture , and toss well to coat
cover and chill 2 hours
sprinkle with feta cheese
yields six servings
artichoke and pine nut pesto
pulse the first 7 ingredients together in a food processor, stir in the tarragon and season to taste with more salt and pepper , if needed, enjoy !
artichoke and potato hash
this to me is best in a cast iron skillet or a stainless pan vs non stick
but use what you have
a one pan dish -- in a large sauce pan , melt the butter and add the oil
add the onion and garlic and cook 2 minutes
add the potatoes and a little broth and cook until the potatoes start to get slightly brown and soft
this will take around 8-10 minutes
during that time add a little broth at a time for a little moisture
then the last 5 minutes , add the artichokes , capers , s / p , scallions , and rosemary
a little broth if necessary and cook another 5 minutes until everything is soft and it resembles a nice hash
serve with fresh slices of flank or skirt steak or a nice fillet
chicken is also great with this too
artichoke and prosciutto panini
brush the cut sides of the ciabatta with the olive oil and season with salt and pepper
layer the prosciutto , artichoke hearts and arugula on the ciabatta and close the panini
set a large cast-iron skillet or griddle over moderately high heat
arrange the panini in the skillet and weight them down with a smaller pan
cook the panini until the outside is crisp and the filling is heated through , 3 minutes per side
cut the panini in half and serve at once
artichoke and red pepper frittata  ww 4 points
lightly coat a 10-inch nonstick , ovenproof skillet with cooking spray over medium heat
add onion and saut for a minute
add garlic , cooked potatoes , artichokes and peppers
saut an additional two minutes , stirring occasionally
in a medium bowl , beat together red pepper flakes , oregano , salt , pepper , egg whites and eggs
pour over vegetable mixture
after a minute , gently lift egg mixture to let uncooked egg portion run to bottom of skillet
cook frittata over medium heat until eggs begin to set , about 5 minutes
when almost set , sprinkle with cheese
place skillet under broiler 3 to 4 inches from heat until cheese melts , about one minute
cut into 4 wedges and serve hot
artichoke and red pepper pizza
heat oil in a nonstick skillet , simmer ingredients until tender, place on boboli shell and top with cheese, bake at directions on boboli package
artichoke and red pepper risotto
heat broth to near boil and keep hot in saucepan
cook bell pepper and artichoke hearts in 2 tbs
broth
remove
cook onion in 2 tbs
broth until softened
add oil and rice and cook 1 minute
add wine
cook until wine is almost gone
add broth just to cover rice
cook and stir over medium heat until broth is absorbed
add more broth and continue cooking broth down and adding new broth until rice is just done
add vegetables and cook to heat done
stir in parmesan and parsley before serving
makes 2 servings
artichoke and ripe olive tuna salad
combine tuna , artichokes , olives , mayonnaise , lemon juice , oregano and parsley , if using , in a medium bowl
stir to mix well
place salad in a mound on lettuce leaves along with sliced tomatoes and serve
this also makes a great sandwich on french bread ! enjoy !
artichoke and smoked gouda crustless quiche
preheat oven to 350 and spray 9 inch pie plate with cooking spray, heat small skillet over medium-high heat and saute shallots until transparent, set aside, layer drained / dried artichoke hearts in the bottom of pie plate, cover with parmesan and then gouda cheese, combine egg whites , egg substitute , skim milk and cayenne, incorporate shallots and pour over artichoke / cheese into pie plate, bake for 32-34 minutes until eggs are set in the middle, turn broiler to high and broil 1-2 minutes until golden, let sit a few minutes before cutting
artichoke and soybean soup
combine artichokes and soybeans in blender or food processor until smooth
saute onion , garlic and ginger in the olive oil until onion is soft and garlic is golden
careful not to burn
stir in puree and stock
heat and enjoy
you can substitute chicken stock for vegetable
artichoke and spinach salad
mix oil , vinegar and cheese
cut artichokes in quarters and add to the vinaigrette along with oil they come in
mix gently and refrigerate for several hours or overnight
take fresh spinach , wash and remove tough stems and tear as for tossed salad
serve with the dressing
this dressing works well with other salad greens
artichoke and sun dried tomato quiche
in a mixing bowl , whisk the eggs , half-and-half , garlic , salt , and pepper together
sprinkle grated monterey jack cheese over the bottom of the pie shell
sprinkle the sun-dried tomatoes , artichoke hearts , and basil on top of the cheese
pour the egg mixture over all
sprinkle with parmesan cheese
bake in a 350f oven for about 40-45 minutes or until a knife comes out clean and top is golden brown
let stand for 10 minutes
cut into wedges and serve
as always--cover pie crust edges w / foil if necessary to prevent overbrowning
artichoke and tomato pasta sauce
heat olive oil in skillet and cook garlic and scallions about 2 minutes
add parsley and cook one minute
place garlic and parsley in saucepan , add wine , and cook until fluid reduces by about half
stir in tomato paste , artichokes , diced tomatoes , and onion soup mix
cook another five minutes and serve over pasta
artichoke and tuna panini with garbanzo bean spread
to make the garbanzo bean spread: combine all the ingredients in a food processor
pulse until the mixture is smooth
transfer to a small bowl and set aside
to make the panini: combine the black olives , olive oil , salt , pepper , tuna , and artichokes in a bowl
lay out the sliced baguettes
spread the garbanzo bean spread on both halves of the baguettes
spoon the tuna mixture over the bean spread
top with the arugula and close the sandwich
wrap 1 end of the sandwich in parchment paper to make it easier to eat
place the sandwiches on a platter and serve
artichoke and zucchini salad
slice zucchini thinly add drained and quartered artichokes, blend together dressing ingredients in blender for 30 seconds, pour over zucchini and artichokes marinate for 1 hour, tear romaine into bite size pieces , add parsley and mushrooms, just before serving add artichokes and zucchini, toss
artichoke appetizer dip
preheat oven to 350, drain and chop artichokes, mix all ingredients together, bake at 350 until bubbly
artichoke appetizers
mix all ingredients except crescents, unroll the triangles and cut in half so you have 32 triangles, you`ll be cutting from the wide side through the narrow point, or how many crescents you have in a package, place 1 ounce of filling into each crescent, roll wide side up to thin side, sprinkle tops with parmesan grated cheese, bake at 375f for 20 minutes
artichoke asiago squares
preheat oven to 350f grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides
in a food processor , pulse artichokes , spinach , onion , garlic and oregano , if using , until finely chopped but not pured
pulse in eggs , then pulse in breadcrumbs and asiago
scrape mixture into prepared pan , spread to level and bake for 20 to 25 minutes until set
cool to room temperature before slicing into squares and store refrigerated
square can be served at room temperature or warmed in a 325 f for 10 minutes
artichoke avocado shrimp salad
mix the lemon , olive oil , vinegar, add the vegetables and shrimp, serve with pita , sour dough , or french bread
artichoke babies with shrimp and feta
fill a large saucepan with enough cold water to cover the artichokes and stir in 1 tablespoon salt , 3 tablespoons lemon juice and 1 tablespoon flour
cut off and discard the stems of the artichokes , bend back the outer leaves until they snap off close to the base and trim the tops , dropping the artichokes as they are trimmed into the water
simmer the artichokes , weighted with a heatproof dish or pie plate to keep them immersed , for 12 minutes , or until the bottoms are tender when pierced with a knife , and drain them
cut each artichoke in half and reserve
in a large skillet heat 2 tablespoons of olive oil over moderate heat and cook the garlic and red pepper flakes for 1 minute
add the shrimp and cook for 2 to 3 minutes until just pink
transfer shrimp to a side plate
add the remaining oil to the skillet and heat until hot
add the artichoke halves
season with salt and pepper and stir in remaining lemon juice
toss to combine and heat until the artichokes are just warm
return the shrimp to the skillet
sprinkle in oregano and toss to coat
adjust seasoning , if necessary
serve warm topped with crumbled feta cheese
artichoke bacon potato salad
cook potatoes in boiling water until tender, drain and cool potatoes, cook bacon in oven, cool and crumble bacon, in large bowl , combine mayonnaise , garlic , and onion, mix well, stir in artichoke hearts , cheese , and salad dressing, add salt and pepper to taste, mix well, in large serving bowl , combine potatoes and bacon, gently stir in dressing until well mixed, cover and chill thoroughly before serving, cook time is cooling time
artichoke baked ziti
preheat oven to 350 degrees
grease a 13 x 9 baking pan
in a large bowl combine artichokes , mayonnaise , sour cream , green onions , parmesean cheese and 3 / 4 cup mozarella cheese
toss in ziti and combine well
place in prepared baking pan
sprinkle 1 / 4 cup mozarella cheese and bread crumbs if you are using them
bake uncovered for 35 minutes
let sit for 5-7 minutes before serving
artichoke balls
drain and dice artichoke hearts , mix seasoned bread crumbs , eggs , and 2 / 3 cup mixed cheeses together
fry and brown onion & garlic in a little oil
add the rest to artichoke mixture
make into balls and roll into 1 / 4 cup bread crumbs and 1 / 4 cup mixed cheeses
warm them in the oven at 350 deg
until golden brown
try not to cook
artichoke bean dip
combine all ingredients in food processor and blend until smooth
this dip gets thicker after it has been refrigerated
variations: add green olives , chives , chopped fennel , sun dried tomatoes or rosemary
artichoke benedict
preparing artichokes
wash artichokes under cold running water
cut off stems at base and remove small bottom leaves
stand artichokes upright in deep saucepan large enough to hold snugly
add 1 teaspoon salt and two to three inches boiling water
cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork
turn artichokes upside down to drain
artichoke benedict
brown canadian bacon slices in skillet
poach eggs in boiling , salted water
spread leaves of artichoke open like flower petals
remove center petals and fuzzy centers from artichokes and discard
place bacon slices into artichoke centers , covering bottom , and top with poached eggs
holladnaise sauce
in small saucepan , heat together egg yolks , water and lemon juice
cook over very low heat , stirring constantly , until yolk mixture bubbles at edges
stir in butter , 1 piece at a time , until melted and sauce is thickened
stir paprika , red pepper and salt to taste
remove from heat
spoon over eggs
artichoke bisque
saute leeks in butter or olive oil and place in food processor
puree leeks
add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing
should be coarse and still a bit chuncky
mix together pureed ingredients , cream soup , broth , lemon juice and italian dressing in stock pot and bring to simmer
add 1 / 2 & 1 / 2 and heat thoroughly
taste for seasonings and add salt as desired
serve hot
keeps well in refrigerator
artichoke blue cheese butter
drain artichokes , and fry in two tablespoons of butter until a bit dark , i like to fry these until some of the leaves are brown
separately melt the rest of the butter , add the shallot and cook a bit 2 minutes , add garlic cook a bit more and then add blue cheese till it melts with the butter
then add 1 / 4 lime and mix , add the artichokes and mix
serve and lastly squeeze the other half of the lime on top
enjoy
artichoke bread
cut the french bread loaf in half and tear out the center of each half , tearing into bite-size pieces
brown the torn-out pieces of bread in butter with garlic
mix the rest of the ingredients in a bowl , without the cheddar
put the mixture back into the hollowed-out loaf
top with cheddar
bake 20-30 minutes at 325 degrees f
artichoke breakfast burritos
in a skillet over medium heat , cook sausage until done, drain grease, add olive oil to sausage, add onion , garlic and jalapeno, cook until onion is soft, add tomatoes and artichokes, cook , stirring occasionally , for 3-4 minutes, season with salt and pepper, add eggs and cook , stirring until eggs are done, heat tortillas, fill middle of each tortilla with artichoke mixture, sprinkle with cheese, fold ends , then roll up tortilla
artichoke bruschetta
preheat the broiler
place the bread slices on a baking sheet and toast lightly under the broiler
in a medium bowl , mix marinated artichoke hearts , romano or parmesan cheese , red onion , crushed garlic , diced tomato and mayonnaise
top the lightly toasted french baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface
the edges of the bread will tend to burn if not covered by the artichoke mixture
arrange slices in a single layer on the baking sheet
broil in the preheated oven 2 minutes , or until toppings are bubbly and lightly browned
artichoke casserole
lightly brown garlic in olive oil, add ingredients through the parmesan cheese and brown a little bit, add the bouillon dissolved in hot water and the melted butter, mix together and put in casserole, bake in 350 oven for 30 minutes
artichoke caviar
combine all ingredients in a food processor, process with a steel blade until mixture is finely chopped, chill several hours or overnight, serve cold
artichoke cheese balls
mash 2 cans drained artichoke hearts, put olive oil into frying pan, saute cloves, add mashed artichokes and eggs, saute and stir about 5 minutes, mix bread crumbs and cheese in bowl, remove mix from heat , roll into balls , roll in bread crumb and cheese mixture
artichoke cheese dip
preheat oven to 350
throw all ingredients in blender
blend until smooth
pour into 8x8 glass baking dish
bake 20 - 30 minutes or until bubbly but not brown
serve with bite sized pieces of bread
it was good , just not as good
since i only make this for an occassional treat i just go all out with the full fat version
i wasn't sure what to list as the servings
it just depends on whether your guests will eat anything else you are serving or if they focus on the dip
:-) my 6 book club ladies gobbled up the whole batch
artichoke cheese oven omelet
spread salsa in a greased 9-inch deep dish pie-plate
top with the artichoke hearts and cheeses
in a bowl , whisk the eggs and sour cream
pour over the cheeses
bake , uncovered , at 350 f for 25-30 minutes or until a knife inserted near the center comes out clean
let stand for 5 minutes before cutting
garnish with tomatoes , olives and chives if desired
yield: 6-8 servings
country woman
artichoke cheesecake
preheat oven to 400
brush the bottom and sides of a 9" springform pan with melted butter
place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan
brush with melted butter
repeart with the remaining phyllo and butter
cut 2 slits in the center of the phyllo dough for steam to escape
bake 7-10 minutes , or until lightly browned
cool on a wire rack
decrease oven temp to 325
drain the artichokes , reserving 2 t
of the marinade
chop the artichokes and set aside
beat the cheeses , oregano and garlic powder in a large bowl
add the eggs , beating just until blended
do not overbeat
add the chopped green onions , chopped artichokes , and reserved marinade , combining well
pour into crust , and cover loosely with foil
bake 40-50 minutes , or until center is still soft but sides stay firm when gently shaken
also , if served only slightly chilled or at room temp , it serves up creamy and spreadable
cool , then cover and chill 2-24 hrs
garnish with sprigs of fresh oregano , and serve slightly chilled or at room temp
artichoke chicken
drain tomatoes , reserving juice , and coarsely chop
melt butter in heavy skillet over medium heat
add artichokes and saute 2 minutes
add tomatoes and garlic
cook 1 minute
add tomato liquid
increase heat and boil until liquid is reduced by half , stirring occcasionally , about 5 minutes
keep warm
sauce can be made a day before
reheat before continuing
rub chicken on both sides with pepper
add chicken to sauce and cook about 10 minutes per side until done
spoon sauce over chicken and serve
artichoke chicken   sandra lee  semi homemade
in a shallow dish , combine flour , salt , and pepper
dip chicken in flour mixture
shake gently to remove any excess flour
in a large skillet , heat olive oil over medium heat
add chicken , and cook for 3 to 8 minutes per side depending on pan , or until golden brown
add chicken broth , artichokes , bacon , and capers
cover , and simmer for 10 to 12 minutes , or until chicken is cooked through
uncover , and stir in lemon zest , lemon juice , and butter , scraping brown bits from bottom of pan with a wooden spoon
arrange spinach on a platter
spoon chicken and sauce over spinach
serve immediately
artichoke chicken bake
combine soup , salsa and cumin in mixing bowl and set aside, place chicken in 9x9 baking dish, bake at 350 degrees for 20 minutes, place artichoke hearts around chicken, pour soup mixture over chicken, sprinkle with olives, bake 25 more minutes at 350 degrees
artichoke chicken calzones
preheat oven to 425 degrees
pat chopped and drained artichokes dry with papertowels
in large bowl , combine artichokes , pepper , salt and garlic
add spinach , chicken & shredded provolone- gently toss
line your largest cookie sheet with foil
pour olive oil over foil and brush or spread with back of spoon evenly over foil
sprinkle cornmeal over oil
unroll pizza dough onto prepared cookie sheet , use a roller pizza cutter and cut the dough into 6 even sections
cover and let sit 5 minutes
pat each section into 5 by 6 inch sheets
spoon mixture onto half of rectangle sheet making sure not to cross the diagonal
fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal
bake on center rack for 12 minutes or until golden
artichoke chicken pasta
in a slow cooker , combine chicken tenders , artichoke , roasted peppers , american cheese , worcestershire sauce , white wine , and soup and mix well
cover and cook on low for 6-8 hours
20 minutes before serving , fold in cheddar cheese , hot pasta , and salt and pepper to taste
artichoke chicken pasta w sun dried tomatoes
cook pasta according to package directions, meanwhile , sprinkle chicken with the oregano , salt and pepper, in a large skillet , saute chicken in oil until no longer pink, add garlic, saute 1 minute longer, stir in the artichokes , tomatoes and olives, heat through, drain pasta, toss with chicken mixture, sprinkle with parmesan cheese, yield: 6 servings
artichoke chicken salad
make rice a roni according to package directions and cool completely, you can do this the day before, add green onion and green peppers , olives , chicken and artichokes, mix mayonnaise with marinade from the artichokes until well blended, toss with chicken and rice mixture, chill for several hours before serving
artichoke chicken saute
in a large skillet , saute onion and red pepper in butter for 2-3 minutes
add the chicken , artichokes , mushrooms , wine or broth , italian seasoning , bouillon , salt and pepper
cook and stir for 3 minutes
combine cornstarch and 1 / 4 cup cream until smooth
stir into skillet
add remaining cream
bring to a boil
cook and stir for 2 minutes or until thickened
serve over rice or noodles
yield: 4 servings
artichoke chicken with rice
spray crockery insert with non-stick cooking spray
place rice in crockpot and add the broth
rinse chicken and pat dry
cut into bite-size pieces
place chicken on rice and top with artichoke hearts
season cream of chicken soup to taste with salt , pepper , basil , garlic , and dill
spoon soup over the layer of chicken
cover and cook for 4 - 5 hours
check rice and stir about an hour before cooking is complete to avoid "mushy" rice
artichoke chickpea hummus
blend everything together in food processor, allow to sit in refrigerator for a few hours to blend flavours, also , fresh parsley would work great
artichoke chile dip
mix all ingredients together, bake in 350 degree oven til bubbly