Results 71 - 80 of 1,850 for artichoke
In a large ... olive-oil mixture. Drain artichoke hearts and cut ... salad bowl with reserved lettuce leaves and spoon mixture into bowl. Makes 8 servings.
Drain artichoke hearts, cut into ... cover, sprinkle remaining 1 tablespoon of grated Romano cheese on top, bake for an additional 10-15 minutes. Serves 6.
Place greens in large salad bowl. Drain artichokes, reserving marinade; ... Cover and shake well. Pour over salad. Toss before serving. Makes 8 servings.
Drain and dice artichokes. Heat butter, ... Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.
Cook artichokes according to package. ... with cold mushrooms lightly. Put on lettuce lined salad plates (or large bowl) garnish with pimento. 8 servings.
Mix artichoke and crabmeat and ... crabmeat. Use cooked shrimp or lobster meat instead of crabmeat if desired. Add 1/4 cup chopped rice or green olives.
Simmer artichokes in lightly salted ... butter. Repeat with phyllo and filling. Forming 2 more rolls. (Strudel can be prepared 1 day ahead and refrigerated.)
Preheat oven to ... chopped beans and artichokes to the whole ... Serving size: 1/4 recipe, 259 calories, 72 grams fat, 0 cholesterol, 80.2 milligrams sodium.
Saute garlic in ... Parmesan cheese. Drain artichoke hearts (save liquid). ... Sprinkle bread crumbs on top. Pat with butter. Bake 1/2 hour at 350 degrees.
Clean and tear lettuce. Mix dressing and add quartered artichoke hearts; marinate for several hours. Before serving, mix all ingredients.
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