7 vegetarian lemon artichokes Recipes

olive oil, onions or 1 large onion, red bell peppers or 1 large red bell pepper, garlic cloves, crushed, brown basmati rice (not instant ) or 2 cups rice, of your choice (not instant), lemons , juice of or 2 , juice of, vegetable broth or 3 cups chicken broth, if you prefer, salt, black pepper, artichoke hearts, drained (cut into quarters if they don tsp come that way), chickpeas, drained, parmesan cheese (if you prefer )

olive oil, garlic cloves, crushed, onion, chopped, vegetable stock, saffron, paella rice, tomatoes, skinned and chopped, red pepper, sliced, green pepper, sliced, yellow pepper, sliced, green peas, artichoke hearts, lemon juice, lemon, cut into wedges

portabella mushrooms, stems removed (about 8x3-inch round), firm plum tomatoes (sliced into thin slices), olive oil (or to taste), salt and pepper, grated parmesan cheese (or use finely grated mozzarella cheese), artichoke hearts (drained , tough leaves removed then coarsely chopped), cream cheese, room temperature, sour cream, grated parmesan cheese, lemon juice, minced fresh garlic, fresh basil (or use 2 tbsps fresh oregano), green onion (very finely chopped ), seasoned salt and fresh ground black pepper

artichokes, globes, butter, flour, boiling water, lemon juice, lemon, grated peel, garlic cloves, salt, pepper, chives, chopped

pitted black olives (drained ), water-packed artichoke hearts (drained ), hard italian cheese (cut into small cubes ), tomatoes (cut into eighths), olive oil, lemon juice, chopped fresh basil leaves, salt, black pepper, garlic powder or 1 pinch hing