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
Written cooking instructions as an idea can be traced way back into antiquity, in truth as far back into history as pharonic Egypt, and maybe even further. However, these, old cook books were just simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks used a good variety of herbs and spices, including many that are still in use today for example bay, mint and dill. Later on, there were a couple of interesting recipe books which date from the 14th Century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is popular today, but rather descriptions of the types of food on the tables of the rich people of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in cookery books, many of which still exist in academic collections. For the centuries that followed, the upper classes competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 20th century, cookery books are in high demand, mostly due to more people being able to read, people having more leisure time and a general increase in wealth. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Artichoke Heart Dip recipe.
