olive oil 1/4 cup yellow onion, diced 1 clove garlic, minced 1 1/2 cups chicken, shredded 12
ounces chopped artichoke hearts 1 tsp.
Not exact matches
1 chicken breast cooked (this was a lot you can definitely use less)
chopped and half a can
artichokes chopped 4
ounces cooked pasta (my favorite homemade pasta recipe)
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups),
chopped 1 tablespoon extra virgin olive oil 1 - 15
ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly
chopped 1 can
artichoke hearts, drained and
chopped 1/4 cup vegan mozzarella cheese
Stuffing: 1/2 cup
chopped dried figs 1/2 cup
chopped canned
artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2
ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon
chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon
chopped fresh parsley, divided 1 teaspoon
chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 -
ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove,
chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 -
ounce) jars marinated
artichokes, drained, reserving marinade, and
chopped 1/3 cup mayonnaise 2 (6 -
ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves
Ingredients * 12 - 16
ounces macaroni shaped pasta 1 Tbsp unsalted butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture removed and
chopped (mine was pretty finely
chopped) 1/2 cup frozen
artichokes, thawed and
chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup cream cheese 1 cup shredded Swiss cheese 1 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese
1 9 -
ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 -
ounce can
artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 -
ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
1 pound pasta (corkscrews, shells, tubes, bow ties, or your favorite shape) 1 large red bell pepper,
chopped 1 large green bell pepper,
chopped 1/2 english cucumber,
chopped 1 basket cherry tomatoes, halved or quartered 1 12 -
ounce jar marinated
artichoke hearts,
chopped 6
ounces kalamata olive, pitted and
chopped 1/4 pound monterey jack cheese, cubed Salt and pepper to taste
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16
ounce can of
artichoke hearts, drained and
chopped 1 pound farfalle or pasta of your choice
For the Salad 3 cups Diced Cooked Chicken 1/2 cup Orzo Pasta, cooked according to package directions 1 cup Cherry Tomatoes, halved 3 Scallions, thinly sliced 2 tablespoons Italian Parsley,
chopped 1 jar (6
ounces) Marinated
Artichoke Hearts, drained and
chopped
2 cans (14
Ounces)
Artichokes In Water 1/2 Cup Light Olive Oil Based Mayonnaise 1/4 Cup Grated Parmesan Cheese 1 Tablespoon Lemon Juice 2 Garlic Cloves, Peeled &
Chopped 1/4 Cup
Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons Grated Parmesan Cheese Garnish:
Chopped Green Onions or Parsley
Add a (13.75 -
ounce) can
artichoke hearts, drained; 8
ounces fresh part - skim mozzarella cheese,
chopped; and  1/4 cup
chopped bottled roasted red bell pepper; toss to combine.
2 cups
chopped curly kale 1/2 tablespoon olive oil 1 14 -
ounce can whole
artichoke hearts, drained 2 small avocados 2 tablespoons fresh lemon juice 2 tablespoons hemp seeds 1 garlic clove, minced 1/4 teaspoon sea salt black pepper, to taste
1 tbsp olive oil 3 or 4 wild leeks,
chopped 6 mushrooms,
chopped 2
ounces white wine 2
ounces vegetable stock 1
ounce of lemon juice (optional) 1 cup or so of fiddleheads 3/4 cup or so of
artichoke hearts Parmesan cheese for garnish (optional)
• 1 (8
ounces) block cream cheese, softened • 1 cup mayonnaise • 1 (14
ounces) can
artichoke hearts, drained and
chopped • 2 green onions, sliced thin • 1/2 cup grated Parmesan • 1 cup shredded mozzarella • Dash hot sauce • Dash Worcestershire sauce • Salt and pepper