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Full Online Book HomeLearning KitchenAppetizers - Bread - Artichoke Bread
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Appetizers - Bread -  Artichoke Bread Post by :dteeple Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1105

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Appetizers - Bread - Artichoke Bread

Your favorite recipe for a basic white bread or 1 loaf of frozen bread dough, thawed.

Filling:
1 can artichoke hearts, coarsely chopped
1/2 cup grated Parmesan or Romano cheese
2 cloves garlic, minced
1/4 cup good strong olive oil
1 (8 oz.) Philly cream cheese, room temp.
Optional: 10 oz. box of spinach, thawed and squeezed dry
Egg wash: 1 egg, beaten with 2 tsp water
Optional: Sesame seeds


Roll out dough into a large rectangle.

Combine all filling ingredients. Spread dough with filling to within 1 inch of all edges. Roll up like a jelly roll. Place seam side down onto a cookie sheet lined with parchment paper. Cover and allow to rise 30 min.. Brush with an egg wash and sprinkle with sesame seeds if desired. Bake at 375* until well browned and loaf sounds hollow when thumped. Approx. 30 min. Allow to rest 10 min, Slice in 1/2" slices. Serve hot.
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6 oz jar artichoke hearts in oil 1 small onion 1 clove garlic 5 eggs 1 cup shredded cheddar (4 oz) 3/4 cup grated Parmesan cheese 1/4 cup snipped parsley dash Worcestershire sauce 1/2 cup wheat germ Preheat oven to 325.Drain marinade from artichoke hearts, mince onion and garlic and saute in marinade until limp. Pour sauteed vegetables and marinade into blender or food processor with eggs, cheddar, parmesan, parsley, Worcestershire and artichokes. Blend/process until well mixed and chopped. Stir in wheat germ. To bake as mini-muffins: Grease mini muffin pans and spoon mixture in, filling cups 1/2 to 2/3
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