Coarsely chop artichokes and roasted peppers; pat dry again.
Not exact matches
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons
chopped roasted red peppers 1 small jar (6 oz) marinated
artichoke hearts (drained thoroughly),
coarsely chopped 1/4 cup roughly
chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem
artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic —
coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
Coarsely chop jerusalem
artichokes in food processor in several batches.
Place
artichoke hearts into food processor bowl and pulse until
coarsely chopped.
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely
chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely
chopped fresh basil 5 slices prosciutto, thinly sliced, finely
chopped 1/2 cup
chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted
Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Drain the
artichokes, reserving the liquid, and
coarsely chop.