1 can artichoke hearts
1 cup mayonnaise
1/2 cup parmiggiano cheese
1 cl garlic, (1-2 cloves)
2 dash of cayenne pepper (to taste)
1 dash lemon juice
1/2 tsp salt
Directions
Recipe by: Anna DIPANCRAZIO Put the artichoke hearts in a food
processor until they are cut up into sma
Pour into a microwaveable dish and microwave on High for 5 minutes.
When do
If you don't have a microwave, you can put it into a
350 degree oven for 10
Servings: 1 servings
Artichoke Dip - Dipancrazio Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Recipes as an idea can be found way back into the far past, in fact as far back as the early Egyptians, and possibly even further than that. In practice though, these, old records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Moving our culinary historical trip onwards, we have some interesting books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is popular today, but instead descriptions of the types of food served to the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new culinary ideas caused an eruption in manuscripts on cookery, many of which are now in private collections. Over the succeeding few centuries, the upper-class families of Europe strove to offer the most exotic banquets, and as a result cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. The TV revolution brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Artichoke Dip Dipancrazio recipe.
