Creamed Eggs With Artichokes Recipes

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

CREAMED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ARTICHOKES WITH EGGS

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.

CREAMED EGGS WITH ARTICHOKES

Steps:

• Note: The 12 oz in the 12 oz jar of artichokes includes the weight of the liquid. This means that 1/2 of the jar of artichokes is about 4 oz of actual, drained artichokes.
• Peel eggs. Quarter them lengthwise then divide each quarter crosswise so 1 egg = 8 chunks.
• Chop artichoke hearts.
• In a medium saucepan sauté the shallots in the butter over low-medium heat until softening but not fully cooked.
• Add spinach. Increase heat to medium-high and cook until just heated.
• Add artichokes, thyme, celery seed, 2 cups of milk, sherry, salt and pepper. Heat until just shy of simmering.
• Shake flour with remaining cup of milk. Add to pot and bring to a simmer, stirring constantly. Simmer a few moments to thicken the sauce and eliminate any raw taste from the flour.
• Gently stir in eggs and bacon. Heat briefly then serve in toast cups or over split, toasted, English muffins.