Type what you have

Ingredients

• ✓ artichoke bottom
• parmesan cheese
• white wine
• lemon juice
• parsley
• black pepper
• red onion
• garlic
• olive oil
• tomato paste
• sun-dried tomato
• chicken broth
• pepper
• salt
• chicken breast
• water
• porcini mushroom

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ artichoke bottom
• butter
• parmesan cheese
• lemon pepper
• garlic salt
• cream cheese
• sour cream
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Melt butter in a small saucepan over low heat; remove from heat and set aside. Place Parmesan cheese in a shallow bowl and set aside.
3. 3 Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle artichoke bottoms with lemon pepper and garlic salt.
4. 4 Combine cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
5. 5 Dip each stuffed artichoke bottom into melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake in the preheated oven until the tops of artichokes are golden brown, about 45 minutes.

By Jacki_In_Simi

Ingredients

• ✓ artichoke bottom
• olive oil
• garlic
• turmeric
• cumin seed
• salt
• black pepper
• chicken thigh
• olive oil
• onion
• water
• saffron
• preserved lemon
• olive
• parsley

Instructions

1. 1 Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.
4. 4 Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.
6. 6 Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.

By katherine99

Ingredients

• ✓ artichoke bottom
• cheddar cheese
• sourdough bread
• black pepper
• salt
• cayenne pepper
• worcestershire sauce
• tarragon
• lemon
• garlic
• mayonnaise
• green onion
• sour cream
• red bell pepper
• white cheddar cheese
• crabmeat
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
2. 2 Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
3. 3 Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
4. 4 Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
5. 5 Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.

By John Mitzewich