Artichokebakedziti Recipes

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

Steps:

• Preheat oven to 350F degrees.
• Spray a 4-cup casserole dish with Pam, or lightly grease it; set aside.
• Chop drained artichokes and place in a mixing bowl.
• Add all other ingredients and combine; put mixture into casserole dish.
• Bake in preheated oven until hot and bubbly, about 20 minutes.
• Serve with crackers, melba toast, or your favourite dippers.

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Steps:

• Preheat oven to 450°F.
• Warm the olive oil in a heavy bottom skillet over medium-high heat.
• Add the garlic and cook for 1 minute.
• Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes.
• Add the chicken broth and wine and simmer for 3 minutes.
• Transfer the artichoke mixture to a 2-quart baking dish.
• Melt the butter in the same skillet used to cook the artichokes.
• In a small bowl, mix the melted butter with the bread crumbs.
• Stir in Parmesan and top the artichokes with the bread crumb mixture.
• Bake until the top is golden, about 10 minutes.