February 07, 2025

Hello Foodie Friends

What about people not even watching the game this weekend? Well I've got thousands of recipes for you too. This BAKED ARTICHOKE SPREAD is one of our favorites here and I have my sister-in-law to thank for this one. I like it best on cocktail rye bread but you can do crackers, French baquettes or whatever else you like. Let me stress the ease-factor on this. Basically just mix and bake and you're a hit.

It's fun and simple recipes like these that don't take much but get tons of oooh's and ahhhs. You're in luck today I've got all kinds of good artichoke scoop below too!

Enjoy!
Marzee
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BAKED ARTICHOKE SPREAD

INGREDIENTS:
1 cup mayonnaise
1 cup grated Parmesan cheese
2 cans artichoke hearts, drained (really...do use the cans)
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika

DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish. Bake 30 minutes, or until the surface is golden brown and bubbly. Sprinkle with paprika and serve immediately.

due to the cheeses, if this cools down it can easily be reheated in the oven at 350 degrees just until the cheese melts again. That is...if there is any left.

Category: Appetizers

MARZEE's CORNER

ARTICHOKES

Artichokes are one of those confusing vegetables for most people. Although the recipe above is best prepared with the canned artichokes I thought it would be a great time to give you you some helpful advice.

The artichoke is a pretty versatile vegetable. They make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves. They are also delicious in poultry, beef, pork or lamb stews. Artichokes complement the flavor of seafood dishes such as sautes, jambalaya and paella. Tehy can get pretty fancy with these in restaurants too.

TIPS FOR PURCHASING:
Artichokes with soft green color and tightly packed leaves are the premium quality to select. Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. Yet many consider these frosted artichokes to be the most tender with intense flavor. Avoid artichokes which are wilting, drying or have mold.

STORAGE TIPS:
An artichoke will look and taste fresh for up to two weeks if handled properly. Do not wash before storing. To keep longer than a few days just drizzle a few drops of water on each artichoke, place in a plastic bag, seal airtight and refrigerate.

BASIC PREPARATION OF WHOLE, MEDIUM or LARGE ARTICHOKES:
Wash artichokes under running water. Pull off lower outer petals of artichokes; cut stems to inch or less (if fresh, more stem may be left on.) Snip off tips of petals, if desired, and keep in acidified water to preserve green color.

Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke base. Continue to snap off and discard thick petals until central core Of pale green petals is reached. Cut off stems and top 2 inches of artichokes; discard.. Pare outer dark green layer from artichoke bottoms. Cut in half lengthwise. Cut out center petals and fuzzy centers. Dip or rub all surfaces with lemon juice. Cook as directed in recipes.

Basic cooking methods include boiling or steaming, microwaving
or a saute.