A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
An unusual take on a baked pasta casserole, sort of a Greek baked ziti. This can be made in one big family style casserole, or two smaller sizes. Take one to a friend and have one for dinner. - TheRunawaySpoon
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
Old El Paso salsa and seasoning mix add Mexican flavors to this cheesy casserole that's filled with beef and Progresso beans and topped with Pillsbury pizza crust.
