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 observed way back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some 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 having made those who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into appetizers, main meal and afters, a very modern way of dining. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few you will know such as bay, mint and dill. Continuing our culinary historical journey, there were a couple of recipe books published in the 1300s : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that we all know today, but rather recipes for the types of food eaten by the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices created an eruption in cookery books, the majority of which still exist in private collections. When we get to the twentieth century, cookery books were highly popular as a result of higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Artichoke Heart Dip recipe.
