Gather all the spices you will need, and keep them nearby. Thaw the spinach: Thaw the frozen spinach 20-30 minutes before ...

6. Add nutmeg and salt to taste. Let the mixture cool down and put in blender and grind for desired consistency. 7. Return the mix to the pan, add lime-juice and cubed artichoke hearts. Add burnt ...

Our festive Spinach Artichoke Dip with Roasted Red Peppers and Feta is colorful, bright-tasting, and so cheesy, making i ...

Then carefully remove the hairy 'choke' in the middle of the artichoke with a spoon and discard. You'll be left with the artichoke heart or 'fond'.

I like to keep cans of artichoke hearts in my pantry, at the ready to use in a range of dishes. For example, when I want to make a dip to serve as an appetizer, I’ll chop and combine those ...

While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes. Stir pesto, lemon juice, and chickpeas into cooked barley. Serve ...

Once you’ve removed all the leaves, you can pull or slice off the hairy ‘choke’ and then eat the heart and the meaty bottom with the remaining sauce. Scrub Jerusalem artichokes and boil or ...

Add the artichokes and cook ... Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.