Best Sbd Cheesy Baked Artichokes Recipes

Baked Artichoke Pasta With Creamy Goat Cheese image

Provided by Melissa Clark

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Steps:

Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

Cheesy Baked Artichokes image

Provided by WendyMaq

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans
2 tablespoons parmesan cheese, grated
1 teaspoon dried Italian seasoning, crushed
1 garlic clove, minced
1 teaspoon extra virgin olive oil

Steps:

Preheat the oven to 375°F Coat a 9" glass pie plate with cooking spray.
Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice.
In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes, or until the topping is golden.

Nutrition Facts : Calories 106.5, Fat 6.1, SaturatedFat 1, Cholesterol 2.2, Sodium 98.3, Carbohydrate 11.3, Fiber 5.5, Sugar 0.3, Protein 4.8

Cheesy Baked Artichokes image

Provided by Chef Christopher

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

18 ounces frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans
2 tablespoons parmesan cheese, grated
1 teaspoon dried Italian seasoning, crushed
1 garlic clove, minced
1 teaspoon extra virgin olive oil

Steps:

Preheat oven to 375F.
Coat a 9 inch glass pie plate with cooking spray.
Place artichokes in a colander and rinse well with cold water to separate. Drain well, and then pat dry with paper towels. Place in the prepared pie plate and sprinkle with lemon juice.
In a small bowl combine the pecans, parmesan cheese, Italian seasoning, garlic, and olive oil. Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes or until topping is golden.

Nutrition Facts : Calories 106.5, Fat 6.1, SaturatedFat 1, Cholesterol 2.2, Sodium 98.3, Carbohydrate 11.3, Fiber 5.5, Sugar 0.3, Protein 4.8