Cheesybakedartichokes Recipes

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ARTICHOKE CHEESE DIP

A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.

Provided by Sheri Mitchell

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Yield 6

Number Of Ingredients 7



Artichoke Cheese Dip image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
  • Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

Nutrition Facts : Calories 216 calories, Carbohydrate 3 g, Cholesterol 25.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 382.2 mg, Sugar 0.3 g

½ cup mayonnaise
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
⅛ teaspoon onion salt
1 teaspoon dried dill weed
⅛ teaspoon lemon pepper
½ (14 ounce) can artichoke hearts, drained

SIMPLE ARTICHOKE DIP

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3



Simple Artichoke Dip image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

CHEESY BAKED ARTICHOKES

A Tasty Vegetable Side Dish from South Beach Diet's "Daily Dish" (Phase 1). Artichokes baked gratin-style are creamy and delicious. Using the frozen hearts makes this recipe a breeze to prepare

Provided by WendyMaq

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Cheesy Baked Artichokes image

Steps:

  • Preheat the oven to 375°F Coat a 9" glass pie plate with cooking spray.
  • Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice.
  • In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes.
  • Bake for 15 minutes, or until the topping is golden.

Nutrition Facts : Calories 106.5, Fat 6.1, SaturatedFat 1, Cholesterol 2.2, Sodium 98.3, Carbohydrate 11.3, Fiber 5.5, Sugar 0.3, Protein 4.8

2 (9 ounce) packages frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans
2 tablespoons parmesan cheese, grated
1 teaspoon dried Italian seasoning, crushed
1 garlic clove, minced
1 teaspoon extra virgin olive oil

EASY CHEESY SNACKS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 4



Easy Cheesy Snacks image

Steps:

  • Open cheese place in the middle of serving plate, top with sun-dried tomato spread and the chopped parsley. Surround with flat bread crackers.

1 container soft herb cheese (recommended: Boursin)
1/4 cup sun-dried tomato spread or tapenade
2 tablespoons chopped flat-leaf parsley
1 package flat bread crackers

BAKED ARTICHOKES WITH GORGONZOLA AND HERBS

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 11



Baked Artichokes with Gorgonzola and Herbs image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
  • Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
  • Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil

CHEESY BAKED ARTICHOKES

Make and share this Cheesy Baked Artichokes recipe from Food.com.

Provided by Chef Christopher

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Cheesy Baked Artichokes image

Steps:

  • Preheat oven to 375F.
  • Coat a 9 inch glass pie plate with cooking spray.
  • Place artichokes in a colander and rinse well with cold water to separate. Drain well, and then pat dry with paper towels. Place in the prepared pie plate and sprinkle with lemon juice.
  • In a small bowl combine the pecans, parmesan cheese, Italian seasoning, garlic, and olive oil. Sprinkle the mixture evenly over the artichokes.
  • Bake for 15 minutes or until topping is golden.

Nutrition Facts : Calories 106.5, Fat 6.1, SaturatedFat 1, Cholesterol 2.2, Sodium 98.3, Carbohydrate 11.3, Fiber 5.5, Sugar 0.3, Protein 4.8

18 ounces frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans
2 tablespoons parmesan cheese, grated
1 teaspoon dried Italian seasoning, crushed
1 garlic clove, minced
1 teaspoon extra virgin olive oil

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