1 cn Artichoke hearts (not marinated) drained & chopped
1 1/2 c Mayonnaise (not miracle whip)
1 1/2 c Sour cream
2 c Parmesan cheese

Methods:

Mix all except 1/4 cup Parmesan cheese. Spray baking dish lightly with oil. Place all ingredients in baking dish. Sprinkle remaining Parmesan cheese on top. Bake covered 325 degrees for 1 hour or until top is brown. Serve with chips.

4 Artichokes; Outer Leaves Removed And, Cut In Half
1 Lemon; Quartered
8 oz Ranch Style Dressing

Methods:

Place enough water in heavy steamer to just reach bottom of steamer basket. Add lemon to water. Place artichokes in steamer basket, bring to boil, covered, and steam about 20 to 25 minutes, or until tender. Drain and refrigerate until serving time.

To serve, separate leaves form artichoke, remove fuzzy choke, and place on platter with dressing for dipping.

1 cn (14 oz) artichoke hearts; drained
1 cn (3 oz) sliced mushrooms
1 cn (4-1/4 oz) chopped black olives
1 tb Dehydrated minced onion
2 Cloves garlic; minced
2 tb Chopped pimento
1/2 c Canola oil
2 tb Balsamic vinegar
2 tb Water
1/4 ts Sugar
1/2 ts Seasoned salt
1/2 ts Cayenne pepper; or to taste
1/4 ts Celery salt
1/4 ts Black pepper

Methods:

Mix together sugar, seasoned salt, cayenne pepper, celery salt and black pepper. Set aside. Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not puree!

Place above mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water and dry seasoning mixture. Mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 2 weeks.

Serve with snack crackers or tortilla chips.

4 trimmed and precooked artichokes
4 c breadcrumbs
2 TB olive oil
5 cloves garlic, — minced
1 c calamata olives, — chopped
2 TB oregano, — chopped
1 TB mint, — chopped
1 TB parsley, — chopped
1/4 c lemon juice
2 eggs, — beaten
3 tomatoes, — chopped
1 onion, — sliced
1/4 c grated Parmesan
2 c vegetable stock

Methods:

Preheat oven to 350 degrees. In large bowl combine breadcrumbs, oil, garlic, olive, oregano, mint, parsley, lemon juice, and eggs. Carefully stuff this mixture in the artichoke leaves and in center. In a casserole dish place tomatoes and onions, and place the artichokes on top of this mixture. Pour in vegetable stock and bake for 30 minutes. Sprinkle with cheese and place in broiler until cheese has melted.

1 stick butter
2 Tbsp. flour
1/2 onion, grated
2 dozen chopped Oysters
2 artichokes, cooked
Pinch of curry
Salt & pepper to taste
White wine to taste

Methods:

Cook butter, flour and onions until lightly brown, add chopped Oysters and a little water. Cut up artichoke heart and scrape some leaves. Add to mixture using artichoke water. Cook to desired thickness. Add pinch of salt, pepper, curry powder and wine. Simmer about 10 minutes. Can be frozen or when ready to serve, place in small dish, garnish with lemon and paprika.

3 1/2 lb Jerusalem artichokes
1 lb Boiling potatoes
1 tbs Salt
3 c Milk
3 tbs Unsalted butter softened
Salt to taste
Freshly-ground black pepper; to taste

Methods:

Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2-inches and simmer until vegetables are tender, about 25 minutes.

Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.

1 Jar (4 oz) marinated artichoke hearts
1 1/2 c Uncooked white rice
2 tbs Fresh lemon juice
1 ts Fresh lemon zest
1 Garlic clove, put through a press
1/4 ts Fresh ground black pepper
Water
1 tbs Chopped fresh parsley
Sliced black olives – optional

Methods:

Place rice in a rice cooker with the lemon juice; then fill with water to the two cup mark. Drain and chop the artichoke hearts and add to the cooker with two tbsp of the marinade. Stir in all the remaining ingredients, except the parsley. Cover and cook until the timer dings. Allow to rest on the warm setting without lifting the cover at least 10 mins. Just before serving, stir in the chopped fresh parsley. Garnish with the sliced black olives.

1 1/2 lb Whole Jerusalem artichokes
2 sm Ripe bananas
4 tbs Chablis
Nutmeg
Salt and freshly ground pepper

Methods:

Blanch the Jerusalem artichokes until tender, and then peel and cut into a dice and reserve in a saucepan, keeping warm. Cut the bananas into quarters lengthwise then cut each quarter in half. From the halves cut batons, or sticks, about the size of your little finger.

With one or two of these batons make a sauce by mashing the banana with the Chablis, working it so that it is creamy not thick and pasty or thin and runny. Flavor with nutmeg. Season the artichokes with salt and a few grindings of pepper. Add the banana sauce and batons to the artichokes. Toss to coat with the banana mixture.

2 lb Jerusalem artichokes, peeled
1 oz Butter
1 tbs Flour
1 c Milk, scalded
1 Goat cheese log
1 Egg yolk
pn Nutmeg
Salt and pepper
1 tbs Bread crumbs

Methods:

Thickly slice Jerusalem artichokes, and cook in salted water until soft. Drain. Make a bechamel sauce using the butter, flour and milk. Thicken for 15 minutes, mixing occasionally. Add the goat cheese, mix until melted and blended in the sauce. Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and pepper. Preheat oven to 400 F (200 C). Lightly oil a small oven proof baking pan, and coat with bread crumbs. Arrange the Jerusalem artichoke slices in one layer. Spread the goat cheese mixture on the Jerusalem artichoke layer. Sprinkle additional bread crumbs, and bake 15 minutes or until golden.

2 lb Jerusalem artichokes, peeled
20 Egg roll wrappers
1 oz Butter
5 oz Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 ts Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying

Methods:

Cook Jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl. In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mix well. Fill the egg roll wrappers with the Jerusalem artichoke mixture, and roll as usual. Glaze and seal with the egg white. Deep fry and serve.