14 oz artichoke hearts, 1 cn, *
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
1 cup mozzarella cheese, shredded
1 each garlic clove, small, minced
1/2 cup mayonnaise
GARNISH
1 paprika
Directions
* The artichoke hearts should not be marinated Artichoke Hearts.
Just
the plain ones.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Rinse and rain the artichoke hearts, then remove
and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of
the ingredients, blending well and place in a greased 1 1/2 quart
casserole. Dust the top of the mixture lightly with paprika. Bake at
325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes
about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread,
Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks
Servings: 4 servings
Artichoke Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these ancient cook books were just very simple hieroglyphic instructions for food preparation.
Later on, there were two interesting recipe books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals eaten by the rich and powerful of those days. By the advent of the twentieth century, cookery books were starting to become popular mostly due to higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Artichoke Dip recipe.
