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Full Online Book HomeLearning KitchenVegetables - Artichoke - T.g.i. Friday's Hot Artichoke And Spinach Dip
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Vegetables - Artichoke -  T.g.i. Friday's Hot Artichoke And Spinach Dip Post by :javabuddha Category :Learning Kitchen Author :Unknown Date :March 2012 Read :610

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Vegetables - Artichoke - T.g.i. Friday's Hot Artichoke And Spinach Dip

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup cubed mozzarella cheese
1 ts minced garlic - (to 2)
1 pk frozen spinach - (10 oz) thawed, and squeezed of its juices
1 can artichoke hearts - (14 oz) chopped (can also use thawed frozen hearts)


Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325°, or heat in microwave a few minutes.
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2/3 cup ricotta cheese 2/3 cup crumbled Gorgonzola cheese 1 (14-ounce) can artichoke hearts, packed in water, not oil 1/2 tsp. dried basil 1/2 tsp dried parsley dash of white pepper Drain the artichoke hearts well and chop coarsely. Combine the cheeses in a food processor, process until smooth. Add the remaining ingredients and process until mostly smooth - you'll want a few pieces of artichokes in the mixture. The filling should be just on the dry side - plop some on a plate and it should hold its shape. Adjust seasonings to your taste and stuff your ravioli. This filling
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2 (9 oz) boxes frozen artichokes 1/4 Cup lemon juice 2 Tbl. honey 2 Tbl. oil 1/4 cup minced shallots 1/4 cup chopped parsley In a large pot, bring to boil 1 quart of water, lemon juice, honey and oil. Add artichokes and cook 6 - 8 minutes. Transfer artichokes to a serving bowl and combine with shallots. Boil down cooking liquid until syrupy and reduced to about 1/2 cup. Pour over artichokes. Let cool to room temp and serve sprinkled with parsley.
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