Community Pick
Baked Artichoke Appetizer
"This is a yummy favourite of mine to serve as part of pre-dinner munchies, or as a snack to a group of friends (it also doubles well). I found it many years ago in Out of This World CookBook II. Credit for the recipe goes to Virginia Prentice."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 2 (14 ounce) cans artichoke hearts, well drained
- 1 cup freshly grated parmesan cheese
- 1 cup mayonnaise (for best results, don't use Miracle Whip, it's too sweet)
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon garlic salt or 1/4 teaspoon garlic powder
- Tabasco sauce, to taste (or any hot sauce)
directions
- Preheat oven to 350F degrees.
- Spray a 4-cup casserole dish with Pam, or lightly grease it; set aside.
- Chop drained artichokes and place in a mixing bowl.
- Add all other ingredients and combine; put mixture into casserole dish.
- Bake in preheated oven until hot and bubbly, about 20 minutes.
- Serve with crackers, melba toast, or your favourite dippers.
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Reviews
-
WOW!!! This is awesome!! It was so very, very, very good!! I served it with cut-up French bread and pumpernickle bread - yummm!! We popped it back in the oven after a while, to melt the cheese and warm it up a bit. I usually don't enjoy artichokes, but this is exceptional!! Try this one guys, you will not be sorry - trust me!! Thanks Lennie - another great recipe!! -
A must have recipe for any party. Very rich, but excellent. -
Add this to your party food list! Even Mr. Lorac, who doesn't like artichokes, was smacking his lips. I made this in the morning and reheated in the microwave about 4 mins., once every one arrived. Next time I might add a clove of pressed garlic instead of garlic salt. Another keeper from Lennie! -
Upscale this recipe with: throw in a bag of thawed popcorn shrimp (8oz bag) drained. SUPER YUMMY & people will think it cost allot of money too! Best with Triscuit!
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Delicious appetizer Lennie! I made this today for New Years. I love simple great recipes, thanks so much. I served this with small party rye breads, we really enjoyed it.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
