A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
Linguine is served with a spicy artichoke and shrimp sautee that is spiced with red pepper flakes for an added kick.
Creamy and satisfying, this healthier version of artichoke and spinach dip uses lower fat dairy products, like mayonnaise and Neufchatel.
Artichoke hearts are topped with breadcrumbs and parmesan cheese and broiled, for a simple and satisfying appetizer.