RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 1 >  Artichoke Jack Tartlets



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


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
These clever tarts, filled with a creamy artichoke dip, are mouth-watering morsels. Hard to resist, they go like peanuts!
Yield: 48 Minitarts

CRUST Ingredients

    • 6 ounces cream cheese, room temperature
    • 1 cup butter, room temperature
    • 2 cups flour
    • 1/2 teaspoon salt

Preheat oven to 350°F. Grease minimuffin tins and prepare ungreased cookie sheet.

2. Mix cream cheese and butter at medium speed with electric mixer. Add flour and salt to form ball. Cover with plastic wrap and chill 1 hour.

3. Roll dough into 48 walnut-size balls. With lightly floured spoon, press dough to cover bottom and three-fourths up sides of each tin.

4. Bake 12 to 15 minutes or until golden brown. Cool and remove from tins and place on cookie sheet.

FILLING Ingredients

    • 1/3 cup mayonnaise
    • 8 ounces cream cheese, room temperature
    • 2 garlic cloves, minced
    • 1/8 teaspoon hot pepper sauce to taste
    • 2 cups shredded Monterey Jack cheese
    • 14 ounces artichoke hearts, drained and chopped
    • 1 medium tomato, seeded and chopped
    • 2 green onions, finely sliced


1. Combine mayonnaise, cream cheese, garlic and hot sauce at medium speed with electric mixer until smooth.

2. Fold in Monterey Jack cheese, artichoke hearts, tomatoes and onions.

3. Fill each crust with mixture and bake until filling is hot and lightly browned, about 5 to 10 minutes.

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 - 2016 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.



  Vegetable Appetizers pg 1   |   Artichoke Ceviche, Belgian Endive   |   Artichokes with Garlic Dip   |   Artichoke Gondolas   |   Artichoke Jack Tartlets   |   Artichokes, Stuffed Artichokes   |   Asparagus with Citrus Ginger Dip   |   Asparagus Crostini   |   Asparagus Mint Prosciutto Wraps   |   Asparagus, Roasted Sesame   |   Asparagus, Sesame Wasabi   |   Avocado with Honey, Israeli Style   |   Avocado Parmesan Potato Bowls   |   Avocado Pear Honey Pastry   |   Baba Ghanoush   |   Bell Pepper Pie   |   Bell Peppers, Roasted   |   Broccoli, Roman Style Marinated   |   California Caviar Recipe   |   Candied Orange Beans   |   Chestnuts, Braised Chestnuts   |   Chickpea & Tomato Curry   |   Chunky Vegetable Fritters   |   Corn Cheddar Fritters   |   Corn Fritters   |   Corn Fritters 2   |   Corn, Sweetcorn Fritters   |   Cornmeal Pumpkin Fritters   |   Chilies, Stuffed Mild Chilies   |   Cranberry Bruschetta   |   Cucumber Canapes   |   Cucumbers, Sesame Cucumbers   |   Curry Puffs, Malay Vegan   |   Eggplant Cheddar  Empanadas   |   Eggplant Fritters   |   Eggplant, Imam Bayeldi   |   Eggplant, Roasted Eggplant & Tomato   |   Eggplant, Sichuan Eggplant   |   Eggplant, Sweet & Sour   |   Figs, Grilled Black Mission Figs   |   Frittata Bites  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages