How To make Artichoke Spice Bread
3/4 c Currants
14 oz Artichoke hearts; or 1-1/2 c
Pulp 1 1/2 c Sugar
1/2 c Vegetable oil
1/4 c Orange juice
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c Walnuts; chopped
Wash currants and allow to drain. Set aside. Drain artichoke hearts and chop in food processor or blender. Combine the artichoke hearts, sugar, oil, orange juice, and eggs in mixer. Blend thoroughly. Sift flour, baking powder, soda, nutmeg, cinnamon, cloves, and salt together. Add to artichoke mixture, blending well. Stir in walnuts and currants. Pour into 2 greased 9 x 5-inch loaf pans and bake at 350 degrees for 40-45 minutes. A greased bundt or tube pan may also be used, baking at 350 degrees for 1 hour. From Palm Country Cuisine received in the July '94 swap from Laura Workman Formatted for MM by Pegg Seevers 8/9/94 -----
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Hello There Friends, Today I'm going to show you How To Make the Perfect Dip for 4th of July! I like to serve it in a Bread Bowl with some melted cheese on top, served with your favorite chips to make an amazing appetizer for any Party! Let me know what you think in the comments below!
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Italian Baked Artichoke Hearts are a favorite holiday side dish at our house! Every Thanksgiving, our grandmother and mother would make this Italian artichoke hearts recipe along with many other side dishes to complement our turkey dinner. It always seemed there was never enough of this tasty treat. This Artichoke Hearts recipe is very easy to prepare with only a few fresh ingredients. Chef Dom shows you how to cook Italian Baked Artichoke Hearts at home.
There are many artichoke recipes, such as baked artichokes, artichoke dips, roasted artichokes, but our favorite is Italian baked artichoke hearts. Hope your family enjoys our artichoke recipe as much as we do.
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Recipe:
• 50-54 large artichoke hearts (canned in olive oil)
• 5-6 cloves of garlic
• 1 cup or extra virgin olive oil
• Cup of Italian breadcrumb
• ½ cup of Pecorino Romana grated cheese
• ½ cup of Italian chopped parsley
• Salt and Pepper to taste
Bake for 30-35 minutes on 450
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