ARTICHOKE BRUSCHETTA SPREAD RECIPES
ARTICHOKE CAPRESE PLATTER RECIPE: HOW TO MAKE IT
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts : Calories 192 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
ARTICHOKE PHYLLO CUPS RECIPE: HOW TO MAKE IT
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm.
Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 70 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
More about "artichoke bruschetta spread recipes"
ARTICHOKE AND CHICKEN BAKE RECIPE - FOOD.COM
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
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Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
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Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
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ARTICHOKE CAPRESE PLATTER RECIPE: HOW TO MAKE IT
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Lunch, Side Dishes
Cuisine Europe, Italian
Calories 192 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Lunch, Side Dishes
Cuisine Europe, Italian
Calories 192 calories per serving
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
See details
ARTICHOKE PHYLLO CUPS RECIPE: HOW TO MAKE IT
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 70 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 70 calories per serving
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm.
Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
See details
ARTICHOKE AND CHICKEN BAKE RECIPE - FOOD.COM
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
See details
ARTICHOKE CAPRESE PLATTER RECIPE: HOW TO MAKE IT
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Lunch, Side Dishes
Cuisine Europe, Italian
Calories 192 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Lunch, Side Dishes
Cuisine Europe, Italian
Calories 192 calories per serving
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
See details
ARTICHOKE PHYLLO CUPS RECIPE: HOW TO MAKE IT
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 70 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 70 calories per serving
- Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm.
Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
See details
ARTICHOKE AND CHICKEN BAKE RECIPE - FOOD.COM
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 268.6 per serving
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
See details
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