Ingredients
1 cup mayonnaise or sour cream
1 cup parmesan cheese, grated
2 can artichoke hearts, water-packed
1 dash garlic powder
1 dash paprika
Directions
Cut artichoke hearts into small pieces. Mix all ingredients together
except paprika. Put into baking dish and sprinkle paprika on top for
color. Bake at 350 degrees F. for 20 minutes or until bubbly. Serve
with crackers or baguette thins. People usually rave about this one!
from the rec.food.recipes archives
Submitted By LISE WARING
093922 GMT
Servings: 1 batch
Artichoke Heart Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Recipes as a concept can be tracked back into history, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient 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 having made people feel blissful. Much later, in Roman times a man called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Additionally, he describes how the chefs of Roman times used a good variety of herbs, including some that we all recognise for example bay, fennel and parsley. Continuing our culinary historical journey, there are some interesting books from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for a surge in cookery books, most of which are kept safe in private libraries. The TV revolution brought us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Artichoke Heart Dip recipe.
