Artichoke Dip #1
INGREDIENTS:
12 oz Canned Artichokes 2 tb Chopped Parsley
1 Small Onion, Minced 1/4 ts Salt
4 Large Eggs 1/4 ts Pepper
8 oz Mozzarella Cheese Non-Toxic Flowers To Garnish
1/4 c Dried Bread Crumbs
12 oz Canned Artichokes 2 tb Chopped Parsley
1 Small Onion, Minced 1/4 ts Salt
4 Large Eggs 1/4 ts Pepper
8 oz Mozzarella Cheese Non-Toxic Flowers To Garnish
1/4 c Dried Bread Crumbs
Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325?F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.