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Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Dressing
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Vegetables - Artichoke -  Artichoke Dressing Post by :dubbies Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1222

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Vegetables - Artichoke - Artichoke Dressing

4 1/2 oz jar marinated artichoke hearts, undrained and sliced
2 oz. can anchovies, undrained and chopped
1/4 c. red wine vinegar
1/4 c. sliced ripe olives
1/4 c. sliced pimento-stuffed olives
2 tbl. capers
freshly ground pepper


Combine all ingredients, stirring mixture. Yield 1 2/3 cups.

This goes with a tossed mixed green salad that has mushrooms and radishes, and crispy Italian croutons.

Courtesy: Southern Living 1984 Annual
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Bechamel sauce: 2 tablespoons butter 1 onion, chopped 1 bay leaf 2 tablespoons flour 2 cups milk Salt and pepper Lasagna: 2 pounds lasagna sheets 2 (12-oz.) cans artichoke hearts 2 (12-oz.) containers ricotta cheese 2 cups grated Romano cheese Salt and pepper to taste 2 cups bechamel sauce (above) 3 eggs 1/2 cup chopped parsley 4 cups shredded mozzarella, preferably fresh Preheat oven to 375 degrees F.For sauce: Melt butter in a sauté pan over medium heat. Add chopped onion and bay leaf. Slowly add flour to form a thick paste, then add milk to thin it. Season with salt
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1/2 C. grated Romano cheese 1 large clove garlic 1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture 1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry 1 (8 oz.) container of soft garlic-chive cream cheese 2 large eggs 1 C. shredded mozzarella or Italian mix cheese Tortilla chips, sour cream, salsa Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium
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