Artichoke And Egg Spread Recipes

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

Steps:

• Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
• Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
• Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
• Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

Steps:

• Preheat oven to 425°F
• Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
• Place them top-side down on half of a large baking sheet.
• Spread pancetta in an even layer on the other half.
• Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
• Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
• Beat eggs and egg whites in a large bowl.
• Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
• Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
• To serve, divide the artichoke bottoms among 4 plates.
• Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
• Garnish with oregano sprigs, if desired.
• **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
• Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.

Steps:

• Saute green onion and garlic in the oil marinade from the artickoke jar.
• Combine all ingredients in greased, large casserole (11 X 7 X 1 inch).
• Bake at 350 degrees for 40 minutes.
• Cut into squares, hence the name of the dish!
• Can serve hot or cold.
• Note-can prepare ahead and refrigerate or freeze. Thaw and heat for 15 to 20 minutes.