The best articokes are stored in glass jars, packed in water. Rinse and drain them on a baker's cooling rack to remove the salt and water. Frozen articokes are also good. Just remember to adjust your salt if you use those packed in brine or marinade.
Makes 2-2 1/2 cups
Prep time: 12 minutes
Total time: 32 minutes
Ingredients:
Instructions:
Heat the butter in a medium skillet and cook the onion until tender.
Remove from the heat.
Add artichoke hearts, 3/4 cup Parmesan cheese, mayonnaise, roasted red pepper and ground pepper. Stir to combine.
Spread evenly in an 8-inch quiche dish (or 9-inch pie dish). Sprinkle with remaining Parmesan cheese and the thyme. Can be made in advance up to this point and refrigerated.
To serve, bake, uncovered in a 350 degree oven for 20 minutes or till heated through.
Cooking Wiser:
Use Olive oil mayonnaise or low fat mayonnaise
Make it your own by adding 1- 8 ounce package of frozen spinach (thaw and squeeze out all liquid), 1 tablespoon chopped bacon or 4 ounces crab meat. I also like adding a small can of sliced water chesnuts.