Jess's Recipes

1 jar marinated artichoke hearts, drained and coarsely chopped 1 pkg frozen chopped spinach, thawed and well drained 2 large garlic cloves, pressed 1/2 cup sour cream 1/2 cup mayonnaise 3/4 grated fresh Parmesan cheese Pumpernickel cocktail bread, baguette slices or cut-up fresh veggies 1. Preheat oven to 375. Combine artichokes, spinach, garlic sour cream, mayo and cheese; mix well 2. Bake 20-25 minutes or until heated through. From Pampered Chef

From: Fine Cooking Magazine Makes 8 servings Time: 1 hr. 30 min. 2 large lemons 8 large artichokes 1 TBS flour 1 tsp salt 1 whole bay leaf oil from gratin dish 1/3 cup dry white wine salt to taste fresh ground black pepper to taste 3 TBS fresh parsley chopped 2 tsp fresh marjoram chopped 2 cloves garlic minced 1/4 cup grated Parmesan cheese 1/4 cup fresh bread crumbs 4 TBS extra virgin olive oil - Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water - Trim and quarter the artichokes: scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water. - Squeeze the juice from the remaining lemon into a large, nonreactive saucepan. Add about 8 cups of water, the flour, salt and bay leaf, and bring to a boil. - Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 minutes. Drain. - Heat the oven to 375F. Lightly oil a 2-qt. gratin dish. - In a bowl, toss the artichokes...