Artichoke And Egg Spread Recipes

ARTICHOKES WITH EGGS

Artichokes With Eggs image

Provided by Florence Fabricant

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 artichokes cooked according to basic recipe and at room temperature
4 eggs
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 teaspoon minced fresh chive
Tarragon dressing (recipe follows)

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.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

ARTICHOKE AND CRAB SPREAD

Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

Ingredients

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

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