126104 vegetable medley artichoke hearts mushrooms Recipes

cubes crustless sourdough bread (from two 1-lb loaves), olive oil, italian sweet sausages, casings removed, chopped onions, chopped celery, garlic cloves, minced, frozen artichoke hearts, thawed, coarsely chopped, chopped fresh thyme, chopped fresh mint, freshly grated parmesan cheese (about 3 oz), more) low-salt chicken broth

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

marinated artichoke hearts, drained, balsamic vinegar, chopped fresh chives or green onion tops, fresh lemon juice, coarse-grained dijon mustard, honey, mayonnaise, extra-virgin olive oil, torn romaine lettuce, red onion, thinly sliced, tomatoes, halved, parmesan cheese, freshly grated

thick) slices from a round country loaf, extra-virgin olive oil, marinated artichoke hearts, drained, prosciutto or ham, red onion, chopped, frozen peas, thawed, scallions (greens only), coarsely chopped, chopped fresh mint, parmesan shavings

leeks (about 1 1/2 lb; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces, kosher salt, russet (baking) potatoes (about 3 lb), peeled, imported swiss cheese , such as gruyere or emmental, shredded (1 1/2 cups packed), water-packed artichoke hearts, drained and sliced, freshly ground black pepper, half-and-half, parmesan cheese, finely grated

marinated artichoke hearts, drained, patted dry, chopped, grated romano cheese, chopped red onion, mayonnaise, thick french bread baguette rounds

a 1/2 lb russet (baking) potato, a 9-oz box frozen artichoke hearts, thawed and chopped, unsalted butter

water-packed artichoke hearts, well drained and chopped, grated parmesan cheese, mayonnaise, garlic powder or 2 garlic cloves, boneless skinless chicken breast halves

butter, garlic cloves, minced, sesame seeds, artichoke hearts, drained & chopped, shredded monterey jack cheese, grated parmesan cheese, sour cream, french bread, shredded cheddar cheese (i prefer sharp)

marinated artichoke hearts, drained and chopped, tomato , seeds removed and diced, grated romano cheese or 1/2 cup parmesan cheese, chopped red onion, garlic cloves, crushed, mayonnaise, french baguette , cut into 1/3 inch thick slices

artichoke hearts, drained, chopped, feta cheese, crumbled, mayonnaise, parmesan cheese, shredded, garlic clove, minced, chopped tomato, garnish (optional), chopped green onion, garnish (optional)

water packed artichoke hearts, drained, cream cheese, softened, mayonnaise, parmesan cheese (i use krafts cannister), garlic powder (i like plenty), parsley flakes, cayenne pepper, baguette or buttery cracker, as dippers

artichoke hearts, grated parmesan cheese, sour cream, mayonnaise, garlic powder

freshly grated parmesan cheese, mayonnaise, onion powder, garlic powder, shredded mozzarella cheese, water-packed artichoke hearts, drained and chopped, wonton wrappers

a 1/2-inch-thick slice whole-wheat bread, extra-virgin olive oil, white-wine vinegar, walnuts, chopped coarse , toasted until golden, and cooled, a 6-oz jar marinated artichoke hearts, drained and chopped, loosely packed mesclun (mixed baby greens, about 1/4 lb), rinsed and spun dry

marinated artichoke hearts, drained, chopped, chopped drained oil-packed sun-dried tomatoes, freshly grated parmesan cheese, chopped fresh basil, extra-virgin olive oil, diameter or 6-inch-long italian rolls, split in half lengthwise, fresh water-packed mozzarella, drained, sliced, salami, thinly sliced, green olivada

very soft white bread, the crusts removed and reserved foranother use, unsalted butter, melted, chopped drained marinated artichoke hearts (a 6-ouncejar), mayonnaise, chopped scallion plus finely greens for garnish, freshly grated parmesan

a 14-to-16 oz c n whole rtichoke he rts, rinsed well, dr ined, nd p tted dry, olive oil, garlic clove, minced and mashed to a paste with 1/4 tsp salt, brine-cured green olives such as picholine, pitted and chopped, chopped fresh parsley leaves, garnish: fresh parsley sprigs, fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping