Artichoke Parmesan Canapes Recipes

Steps:

• Combine artichoke hearts, mayo, onion, and 1/3 of cheese. Combine until well mixed.
• Spread mixture on untoasted sides of bread cutouts. Sprinkle lightly with remaining cheese.
• Broil until bubbly.

Steps:

• Preheat the oven to 350°F (180°C).
• Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
• Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
• Squeeze the juice of one small lemon on top.
• In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
• In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
• Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
• Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
• Bake for 15-20 minutes or until golden brown.
• Serve with dipping sauce of choice.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Steps:

• Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
• Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
• Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.

Steps:

• Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
• Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
• When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
• Serve garnished with herbs, chives and edible flowers, passing remaining sauce.