157 artichoke crust Recipes

marinated artichoke hearts, drained , 2 tbsp marinade reserved, yellow cornmeal, tube refrigerated pizza crust dough, tomatoes, thinly sliced into rounds, crumbled herb-seasoned feta cheese (about 4 oz), sweet onion (such as vidalia or maui), thinly sliced, sliced fresh mint

artichoke hearts, drained and finely chopped, salt, freshly ground black pepper, garlic clove, minced, sliced fresh spinach leaves, shredded sharp provolone cheese, shredded cooked chicken breast (about 5 oz), olive oil, cornmeal, refrigerated pizza crust dough

olive or vegetable oil cooking spray, boneless, skinless chicken breasts (4 oz each), thinly sliced, dried oregano, goat cheese, nonfat ricotta, whole-wheat pizza crust (12 inches), rinsed and drained canned artichoke hearts, halved, tomatoes, diced, grated parmesan, fresh oregano

cm prepared pizza crust, italian pasta sauce, marinated artichokes, quartered, pitted kalamata olives, garlic clove, thinly sliced, cheese, crumbled, good-quality olive oil , to drizzle, chopped fresh oregano

cornmeal, refrigerated pizza crust dough, commercial pesto, shredded part-skim mozzarella cheese, frozen artichoke hearts, thawed and drained, sliced prosciutto, shredded parmesan cheese, arugula leaves, fresh lemon juice

artichokes, bay leaf, garlic clove, peeled, plus 1/2 tsp minced, kosher salt, divided, extra-virgin olive oil, red wine vinegar, freshly ground pepper, garlic cloves, crushed, fennel seeds , bruised with side of a knife, kosher salt, freshly ground pepper, boneless pork loin, extra-virgin olive oil

sourdough bread, crusts removed if thick, marinated artichoke hearts drained and 3 tbsp of marinade removed, minced fresh thyme and 1 tsp dried, garlic cloves, roasted in dry skillet until soft and smashed, creamy goat cheese, crumbled, freshly grated parmesan reggiano, eggs, half and half, salt, fresh ground pepper, extra virgin olive oil, soaked sun-dried

frozen pizza crust dough ball, thawed, garlic cloves, extra virgin olive oil, red bell peppers, seeded and cut into 1/4-inch strips, ground basil, canned sliced mushrooms, drained, canned artichoke hearts, drained and chopped, shredded mozzarella cheese

whole wheat bread, crusts removed, dried oregano leaves, oil-marinated artichoke hearts, drained, rinsed, and chopped, freshly grated parmesan (about 1 1/4 oz), chopped fresh flat-leaf parsley, extra-virgin olive oil, onion, chopped, garlic, chopped, kosher salt, red pepper flakes, eggs

lemon, artichokes (approx . 4 lb), garlic clove, baguette, crust trimmed and cubed ( 2 oz), ham, cubed, chopped parsley, grated lemon zest, toasted pine nuts, salt, white wine, water

olive oil-flavored cooking spray, frozen artichoke hearts, thawed, drained, and coarsely chopped, pre-sliced mushrooms, garlic clove, minced, fat-free ricotta cheese, grated fresh parmesan cheese, chopped fresh basil, pepper, refrigerated pizza crust dough, prosciutto, tomato and basil pasta sauce (such as classico), warmed

frozen artichoke hearts, thawed, frozen spinach, thawed (about 1/2 cup), fresh white sandwich bread, crusts trimmed, part-skim ricotta cheese (about 12 oz), freshly grated lemon zest, fresh thyme leaves, kosher salt, cayenne, freshly grated parmesan, vegetable cooking spray, extra-virgin olive oil, garlic cloves, minced, suggestion : strips of yellow or red bell pepper, and endive

twin pack italian pizza crust mix, tomatoes, skinned,seeded and finely chopped, green pesto sauce, artichoke hearts or 1 (260 g) jar baby packed in oil, halved if not already done (reserve oil), prosciutto, mozzarella cheese, drained and finely sliced, freshly grated parmesan cheese, oil , from the artichoke jar

lemons, halved, whole garlic cloves, smashed, artichokes, lemon, juiced, chopped fresh italian parsley leaves, chopped fresh basil leaves, chopped fresh mint leaves, garlic cloves, minced, grated lemon peel, drained capers, italian bread, crust trimmed , bread cut into 1/2-inch cubes, tomatoes, seeded, chopped, salt and freshly ground black pepper, extra-virgin olive oil, fresh italian parsley sprigs, for garnish

thick) slice pumpernickel bread , crust discarded and bread cut into 1/4-inch dice, jerusalem artichokes (sometimes called sun chokes), nonfat (skim ) milk, water, salt, black pepper, garnish: 2 tbsp chopped fresh flat-leaf parsley

pizza crusts, unbaked (i buy or make dough), olive oil, garlic cloves, very thinly sliced (a garlic mandolin works well for this), sun-dried tomato, simmering water, pizza sauce (more or less according to taste), shredded part-skim mozzarella cheese, divided (or according to taste, i like it cheesy), quartered water-packed artichoke hearts, drained, shredded parmesan cheese (or romano or asiago) (optional), fresh basil pesto

salmon fillet, salt and pepper, shallot, garlic, fresh dill, fresh lemon thyme, fresh cilantro, lemon zest, yellow chile, lemon, juiced, olive oil, olive oil, butter, white onion, diced, garlic, chile flakes to taste, fresh lemon thyme, fresh chives, globe artichokes halved, trimmed , choke removed, water - enough to steam artichokes

jerusalem artichokes (also called sunchokes), heavy whipping cream, coarse kosher salt, unsalted butter, room temperature, minced fresh italian parsley, minced fresh chives, minced fresh tarragon, minced lemon peel, coarse kosher salt, ground black pepper, fine breadcrumbs from fresh crustless brioche or other egg bread, fresh lemon juice, turbot or tilapia fillets