2:18 pm by Unknown
From : http://www.marthastewart.com/344979/creamy-artichoke-dip?czone=entertaining/holiday-entertaining/holidaycenter-foods¢er=276958&gallery=274712&slide=344861
INGREDIENTS
4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
2 anchovy fillets, drained
1 box (9 ounces) frozen artichoke hearts, thawed and drained
1/2 teaspoon sugar
2/3 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
Chopped fresh chives, for serving
DIRECTIONS
STEP 1
In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.
2:26 pm by Unknown
From : tastespace
Ingredients :
1 recipe Lemon Rosemary Baked Tofu (see below)
4-6 rice paper rolls (alternatively, turn this into a more traditional wrap with whole wheat tortillas)
2 cups baby spinach
1 red pepper, sliced
1/4 recipe Spicy Artichoke Heart Dip (or could substitute 1/2 15-oz can artichoke hearts packed in water, well drained)
Method:
1. First, start off by making the Lemon Rosemary Baked Tofu. It can be made ahead of time, chilled before using.
Lemon Rosemary Baked Tofu
1/2 pound firm tofu, drained and pressed
1.5 tbsp lemon juice (half a lemon)
1.5 tsp balsamic vinegar
1 tbsp tamari or soy sauce
1/4 tsp dried rosemary (or 1.5 tbsp fresh rosemary)
2 tsp olive oil
1. Preheat oven 350F.
2. Once pressed, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
3. In a large measuring cup, whisk together remaining ingredients for the marinade.
4. Pour marinade over tofu. Let soak for as long as you want, preferably at least 30 minutes, flipping once.
5. Bake at 350F, turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
*Note: These baked tofu slices can be served as a main dish with a side salad as well, but I put them in my wrap. They would also be a wonderful topping for a a salad.
2. In a medium skillet over medium heat, warm 1-2? of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of spinach, 2-3 tbsp of artichoke heart dip, a few strips of the baked tofu and red pepper. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
Serves 2.
12:07 pm by Unknown
From : Dairygoodness
Ingredients6 oz (170 mL) 1 jar marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (250 mL) 35 % cream
8 oz (250 g) Canadian Cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil
Sliced baguette, toasts or
crackers
Preparation
Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan.
Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.
12:17 pm by Unknown
FROM : DAIRYGOODNESS
Ingredients1 Vidalia onion or
other sweet onion, peeled and sliced
1/4 cup (60 mL) bottled sweet onion vinaigrette
1 tsp (5 mL) butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground pepper
1 14 oz (398 mL) can artichokes, drained
3/4 cup (180 mL) bottled cheese dressing and dip
2 tbsp (30 mL) chopped fresh parsley
Preparation
Preheat grill to medium.
Place onion slices in a single layer on a large piece of non-stick grill foil, non-stick side facing up. Drizzle with 3 tbsp (45 mL) of the sweet onion dressing and top with butter. Sprinkle with salt and pepper. Shape foil around onions into a sealed packet.
Grill onion packet, turning occasionally, for 30 minutes or until onions are very soft. Increase heat to high and line grill with a sheet of grill foil. Toss artichokes with remaining sweet onion dressing and grill, turning often, for 5 to 7 minutes, or until browned.
Combine onions, artichokes and cheese dressing in a food processor. Pulse until ingredients are combined but still chunky. Stir in parsley and serve warm. Can be covered, refrigerated and reheated in a microwave oven.
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