The Healthy My Ass Cookbook

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Rainbow Line
Appetizers
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Index
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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Oven Sesame Wings

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Parmesan Artichoke Hearts

Simple, yet delicious.

Ingredients:

17 ozs. Artichoke Hearts, whole, 2 14-oz. cans drained
1 cup Mayonnaise
1 cup Parmesan Cheese, grated

Directions:

Preheat oven to 350 degrees.  Grease a 9 by 13-inch glass baking dish with butter.

Cut the drained Artichoke Hearts in half lengthwise through the core.  Arrange cut side up in the baking dish.

Thoroughly mix the Mayonnaise and grated Parmesan Cheese.  Place a dollop atop each Artichoke half.

Bake about 15 minutes until they are bubbly or cheese mixture turns slightly brown.  If they are bubbly before the cheese mixture browns, then broil just a little until the cheese mixture lightly browns.

Serve from the baking dish to keep warm.

Notes:

The cheese mixture can be prepared in advance, refrigerated, then brought to room temperature before adding to the artichoke hearts.

Print

Other Information:

Source: Lynn Kinshella, my friend from my University of Missouri days.

Times:
Preparation: 0:15
Bake: 0:15
Total: 0:30

Yield: 24
Servings: 12

Nutrition Facts per Serving:
182 Calories
18g Fat (81.4% calories from fat)
4g Protein
5g Carbohydrate
2g Dietary Fiber
12mg Cholesterol
266mg Sodium.

Exchanges per Serving:
1/2 Lean Meat
1 Vegetable
1 1/2 Fat.

Rainbow Line

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