Artichoke Dip Recipes

Artichoke Roll

admin — Thu, 09 Feb 2012 00:20:35 +0000

This is an Italian recipe also known as Involtini Ai Carciofi. If you ever tire of our Artichoke Dip recipes, then you’ll love these pan-fried rolls!

Makes 12 rolls. Prep: 25 min. Cooking: 20 min.

Ingredients

12 thin slices of veal, about 1lb total
4 eggs
2 Tbs parsley, finely chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
1/2 cup extra virgin olive oil
2 medium artichokes
Juice of 1/2 lemon
4 oz Mortadella slices, cut in half (12 pieces – Substitutes include salami and olive loaf)
1/4 cup all-purpose flour
1/2 cup dry white wine (try Alezio Rosato or another dry rosé)
1/2 beef stock (Optional – See end of recipe)

Beat the eggs in a small bowl with the parsley, garlic, and salt. Heat 2 Tbs oil in a small skillet, pour in the egg mixture and cook until firm on both sides. Set aside to cool. Once cooled, slice into 12 pieces.

To clean the artichokes, remove the tough outer leaves and trim the stalk and tips. Only the tender inner heart should remain. Wash well in cold water and lemon juice. Cut each artichoke into 6 wedges. Heat 2 Tbs oil in a skillet over medium heat and cook the artichokes for 7-8 minutes. Season with salt and pepper, and set aside.

Remove any small pieces of fat from the veal and pound lightly. Lay the slices flat and place a piece of Mortadella on each. Place a piece of egg and a wedge of artichoke on the Mortadella. Roll up veal and secure with a toothpick. Dredge in the flour. Heat the remaining oil in a skillet and brown the rolls well all over. Season with salt and pepper.

Pour wine in skillet and cook for 20 minutes, adding stock if pan becomes to dry. Serve hot.

Sautéed Artichoke Hearts and Potatoes

admin — Fri, 20 Jan 2012 22:49:19 +0000

This is easy to make a frozen artichoke hearts available from Middle Eastern stores. They can be served as a first course.

Yield: serves four

Ingredients
one clove garlic, crushed
4-5 tablespoons extra virgin olive oil
eight frozen artichoke hearts or bottoms, defrosted and sliced
4 medium-sized new potatoes, boiled, peeled, sliced
salt-and-pepper

How to prepare
Fry garlic in the oil over low heat for a few seconds, stirring. Add the artichokes and sauté, stirring, until tender. Add the potatoes, season to taste with salt and pepper, and cook, stirring, for a few minutes more until the potatoes are heated through. Serve hot to hungry guests.

Baked Artichoke Dip

admin — Wed, 28 Sep 2011 21:04:01 +0000

Yield: 16 servings

Ingredients
16 servings (about 3 tablespoons each)
1 can (15 ounces) artichoke hearts, rinsed, drained
1/2 package (8-ounce size) fat-free cream cheese, softened
1/2 cup each: grated fat-free Parmesan cheese, fat-free mayonnaise, fat-free sour cream
1- 2 teaspoons lemon juice
1 green onion, thinly sliced
2 teaspoons minced garlic
2- 3 drops red pepper sauce
Salt and cayenne pepper, to taste
Dippers: assorted vegetables. bread sticks, or crackers

How to Make
1. Process artichoke hearts, cream cheese, Parmesan cheese,
mayonnaise, sour cream, and lemon juice in food processor until
smooth. Stir in green onion, garlic, and red pepper sauce. Season
to taste with salt and cayenne pepper. Bake in small casserole dish,
uncovered, at 350 degrees until lightly browned, 20 to 25 minutes.

Serve warm with dippers to hungry guests!

Slow-Cooked Artichokes

admin — Thu, 15 Sep 2011 13:49:42 +0000

Four small to medium-size artichokes (or 6 baby artichokes) will fit in a 4-quart slow cooker. For larger artichokes (or more of them), you’ll need to use a larger slow cooker.

Cook Time: 6 to 8 hours
Yield: Serves 4

Ingredients
for medium-size fresh artichokes
juice of one lemon
3 cups boiling water

How to Make
1. Cut off about 1 inch from the top of the artichokes. Slice off the stem end and trim the pointy tips from the leaves with a pair of scissors. Place artichokes upright in a 4-quart slow cooker.
2. Drizzle the lemon juice over the artichokes, then add the water to the cooker. Cover and cook on low for 6 to 8 hours, until the artichokes are tender. Serve hot or at room temperature to hungry guests!

Baked Artichoke Dip

admin — Tue, 16 Aug 2011 19:24:38 +0000

Yield: 2 cups

One 14oz can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 garlic clove, minced
1/4 Tsp Worcestershire sauce
1/8 Tsp hot sauce

Preheat oven to 350ºF. Lightly grease a 1-quart casserole.

Combine all ingredients in bowl, stirring well. Spoon mixture into casserole and bake, uncovered, for 20 minutes, or until bubbly.

Tip: Serve with salted pita chips or, for a healthier option, carrot sticks.

How visitors found this page:

cattlemens artichoke dip recipe

Applebee’s Spinach Artichoke Dip

admin — Sun, 01 Mar 2009 10:59:16 +0000

Ingredients
10 ounces chopped spinach
10 ounces prepared alfredo sauce
14 ounces of chopped artichoke hearts
1/2 cup shredded mozzarella cheese
4 ounces softened cream cheese
1 cup shredded parmesan and romano cheese mix
1 teaspoon minced garlic
black peppered to taste

Directions for preparation
Preheat oven to 350 F.
Mix all ingredients together in a bowl and spread mixture into a small baking dish.
Bake for 25 minutes or until cheese begins to bubble. Serve with chips of choice or sourdough bread!

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Spinach Dip without The Artichoke

admin — Thu, 29 Jan 2009 11:05:36 +0000

Whether you choose to use artichoke or not, spinch dip will make your party dip recipes immediately more versatile. When served in a sour-dough bread bowl, they’re real eye-pleasers, too.

INGREDIENTS:
1 cup chopped, cooked spinach (about a ten ounce package)
6 chopped green onions
1 cup mayonnaise
1 cup sour cream
1 8-ounce can of finely-chopped water chestnuts
2 cloves of minced garlic
1/2 cup of chopped parsley
2 tablespoons of lemon juice
2 teaspoons of black pepper
Salt to taste per your preference

PREPARATION
Dry the spinach
Mix ingredients
Cover and refrigerate for about two to three hours.

(Optionally prepare in a food processor a day ahead.)

Serve chilled with sourdough bread and raw vegetables such as turnip slices and red pepper strips. Or serve in a sourdough bread bowl and use the remaining bread for dippers!

Makes about 3 cups.

For Spinach Artichoke Dip simply add 1 cup chopped artichoke hearts!

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Baked Spinach & Artichoke Dip

admin — Thu, 29 Jan 2009 11:03:31 +0000

Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
3. Bake for 15 to 20 minutes, or until hot and bubbly.

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Crab Artichoke Dip Recipe

admin — Thu, 29 Jan 2009 11:00:52 +0000

Ingredients
1 cup of crab meat
1 cup of fresh Parmesan cheese
1 cup of Hellman’s real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Directions
Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast – to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.