RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes 4 servings.

• 2 medium California artichokes
• 2 tablespoons lemon juice
• 2 medium onions, sliced thick
• 2 tablespoons olive oil
• 1 teaspoon Italian herb seasoning
• 2 medium tomatoes, sliced
• 6 ounces mozzarella or
• Monterey Jack cheese, sliced

Bend back outer petals of each artichoke until they snap off easily near base.
Edible portion of petals should remain on artichoke bottom.
Continue to snap off and discard thick petals until central core of pale green petals is reached.
Trim brown end of stem and cut off top 2-inches of artichokes; discard.
Pare outer dark green surface layer from artichoke bottoms.
Cut out center petals and fuzzy centers.
Slice artichoke bottoms about 1/4-inch thick.

Toss with lemon juice to prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender.
Spoon evenly into 2-quart oven-proof baking dish.

Sprinkle with Italian herb seasoning.
Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
Cover dish with lid or foil.
Bake at 375°F for 40 minutes.

Courtesy California Artichoke Advisory Board


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages

Free Food Magazine Subscriptions