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
Transcribed cooking instructions as a concept can be traced way back into the distant past, certainly as far as ancient Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Romans a man called Apicius assembled a few documents detailing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the ancient cooks used a good variety of spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Moving our culinary historical trip onwards, there are a couple of cookery books which date from the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but rather accounts of the types of meals prepared for the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new spices and herbs caused an outbreak in publications on food, the majority of which still exist in private cookery archives. Over the next few hundred years, the powerful families of the West competed to lay on the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe books are highly popular mostly due to more people being able to read, more free time and having more money. The arrival of TV brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Artichoke Dip Dipancrazio recipe.
