Ingredients
10 oz frozen artichoke hearts
1 cup sour cream
1 cup mayonnaise
1/2 cup grated parmesan cheese
Directions
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix
together sour cream, mayonnaise and Parmesan cheese. Add artichoke
hearts and mix thoroughly. Turn into a baking dish and bake until hot
and bubbly. Makes 3 Cups
Servings: 6 servings
Artichoke Dip Iii Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Recipes as a concept can be found back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these ancient records were just basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and dill. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new herbs and spices caused an explosion in recipe publications, some of which are kept safe in academic collections. During the succeeding few centuries, the powerful and rich houses competed with each other to lay on the best banquets, and as a result the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cook books are in high demand, due to increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Artichoke Dip Iii recipe.
