Artichoke Hearts With Herb Cream Recipes

ARTICHOKE SPREAD

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.

HERB ARTICHOKE SPREAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Garnish with fresh herbs and chopped red peppers, if desired. Serve with crackers.

ARTICHOKE HEARTS WITH HERB CREAM

Steps:

• Cook artichokes according to package directions, adding lemon juice, garlic, and salt to the water. Drain well on paper towels until cool.In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder, and hot pepper sauce until well blended. Fill each artichoke heart with about 1 teaspoon of the mixture.Garnish with olives, capers, red or green pepper, or paprika. Cover and chill 30 minutes.

ARTICHOKE DIP WITH FRESH HERBS

Steps:

• Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
• Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

ARTICHOKE HEARTS WITH HERB CREAM

Steps:

• 1. Cook artichokes according to package directions, adding lemon juice, garlic, and salt to the water. Drain well on paper towels until cool.2. In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder, and hot pepper sauce until well blended. Fill each artichoke heart with about 1 teaspoon of the mixture.3. Garnish with olives, capers, red or green pepper, or paprika. Cover and chill 30 minutes.