Low Fat Artichoke Lasagne Recipe

Ingredients: 1 clove garlic, minced, 1/4 cup chopped scallions, 2 tablespoons parsley, 1/4 cup olive oil, 1 rounded tablespoon flour, 3/4 cup milk, 1 (13 3/4 ounce) can artichoke hearts, cut up, 1/2 cup shredded sharp cheddar cheese, 1/2 cup grated parmesan cheese METHOD: Sauté garlic, onions and parsley in oil. Add flour and gradually stir in milk. Fold in artichoke hearts. Place in a 2-quar

Ingredients: serves 2, 140g artichoke in olive oil, drained, pinch of chilli flakes, small handful mint leaves, zest ½ lemon, 1 tbsp olive oil, plus extra for drizzling, 2 large or 4 small slices of crusty bread, 1 garlic clove, sliced, 50g parmesan, thinly sliced (or vegetarian alternative) METHOD: Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a

Ingredients: 2 (8 1/2 ounce) cans artichokes, 2 pounds crabmeat, cooked and cleaned, 4 whole chicken breasts (skinned, halved and de-boned), 1 1/2 cups sliced fresh mushrooms, 2 tablespoons butter, 3 cups thick white sauce, 1 tablespoon worcestershire sauce, 1/2 cup sherry, 1/4 cup grated parmesan cheese, salt METHOD: Pepper, Paprika, Chopped parsley, Drain and arrange artichokes in a buttere

Ingredients: makes 2 or 3 servings, 1 tablespoon cornmeal or unbleached all-purpose flour, 1 pound pizza dough, one 6.5-ounce jar marinated artichoke hearts, drained and sliced in half, if large, 6 large cherry tomatoes (about 1-inch diameter), cut into 3 slices each, 1 medium red onion, cut into, ¼-inch-thick slices, ½ teaspoon dried rosemary, crumbled, ½ cup crumbled goat cheese (plain or herbe

Ingredients: makes 3 to 4 servings, one 15-ounce can cannellini or navy beans (about 1½ cups cooked beans), 1/3 cup olive oil, 1 teaspoon minced garlic (1 good-sized clove), 3 tablespoons fresh lemon juice, ¼ teaspoon salt (plus more for the pasta water), freshly ground black pepper, one 12-ounce can tuna, drained, one or two 6-ounce jars marinated artichoke hearts, 3 or 4 scallions (white and te

Ingredients: 3 medium california artichokes, lemon juice, nonstick cooking spray, 1 cup sliced shiitake mushrooms, -- or white mushrooms, 1/2 cup chopped onion, 1 garlic clove, minced, 3 tablespoons dry white wine, -- or water, 3 tablespoons chicken broth, 2 tablespoons chopped fresh basil, salt, to taste, black pepper, to taste METHOD: 1.Bend back outer petals of artichokes until they snap o

Ingredients: 12 ounces dried lasagna noodles, --or 1 pound fresh lasagna noodles, 3 cups low-fat milk, 1/3 cup all-purpose white flour, plus 1 teaspoon, 2 ounces reduced-fat cream cheese, --3 tablespoons, 1 cup freshly grated parmesan cheese, --2 ounces, 1 tablespoon chopped fresh thyme, --or 1 teaspoon dried thyme leaves, 2 teaspoons fresh lemon juice, 1 teaspoon salt, -- plus more to taste, 1/4

Ingredients: 4 boneless skinless chicken breast, halves (about 1 pound), 1 can chicken broth (14-1/2 ounces), 2 cups sliced fresh mushrooms, -- (about 6 ounces), 1/4 cup chopped onion (about 1 small), 1 teaspoon chopped fresh or, 1/4 teaspoon dried oregano, 1/8 teaspoon pepper, 1 cup frozen green peas, 1 package frozen artichoke (9 ounces), 1 heart *, 2 tablespoons cornstarch, 2 tablespoons grate

Ingredients: 8 ounces mostaccioli or radiatore, -- or other medium pasta shape, 8 ounces artichoke hearts, drained, 1 tablespoon olive or vegetable oil, 4 ounces boneless skinless chicken breasts, --cut into 1-inch cubes, 1/2 cup evaporated skim milk, 2 tablespoons chopped fresh parsley, 1/2 teaspoon dijon mustard with seeds, salt, to taste, freshly ground black pepper, to taste, 2 tablespoons gr

Ingredients: 1 pound Jerusalem artichokes, cut, into 1/4-inch slices (about 3-1/2, cups), 1 cup skim milk, 1 tablespoon cornstarch, 1 tablespoon chopped fresh or, 1 teaspoon freeze-dried chives, 1 teaspoon chopped fresh or, 1/2 teaspoon dried dill weed, 1/4 teaspoon salt, 1/8 teaspoon pepper, 3 ounces part-skim Swiss cheese, shredded (3/4 cup) METHOD: Place steamer basket in 1/2-inch water (w

Ingredients: 1 (14 ounce) can artichoke hearts, drained and quartered, 1/2 cup (1 stick) margarine, divided, 1 pound headless shrimp, peeled, 8 ounces fresh mushrooms, sliced, or, 1 (8 ounce) can mushroom pieces, 1/4 cup flour, 1 cup half-and-half, 1/2 cup milk, 3 ounces monterey jack cheese, cubed, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup dry sherry, 1/2 teaspoon worcestershire sauce paprik

Ingredients: 8 baby artichokes, 1 bunch fresh parsley, 8 quail eggs, sea salt to taste, 2 ounces trout roe, ¼ cup spanish extra-virgin olive oil, 1 tablespoon finely chopped parsley METHOD: Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves. Pry open the leaves with your fingers

Ingredients: 8 medium artichokes, 1 bunch fresh flat-leaf parsley, 2 oranges, 4 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, 4 cups frisée, sea salt to taste METHOD: Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves. Pry apart the leaves with your fin

Ingredients: 2 medium artichokes, 1 bunch fresh parsley, ? cup spanish extra-virgin olive oil, 10 ounces fresh cuttlefish, cut into small pieces, 4 ounces fresh wild mushrooms, such as chanterelles, ½ teaspoon saffron, ? cup sofrito, 2 teaspoons minced garlic, sea salt to taste, 5½ cups flat mineral or filtered water, 1 cup spanish bomba or calasparra rice, 1 teaspoon chopped fresh parsley MET

Ingredients: 1 onion, chopped, 1/4 cup (1/2 stick) butter, 8 ounces fresh mushrooms, sliced, 2 packages frozen spinach, 8 ounces sour cream, 1 (14 ounce) can artichoke hearts, quartered 1/2 cup parmesan METHOD: Sauté onion in butter. Add mushrooms and sauté until wilted. Squeeze the water out of thawed spinach., Mix spinach, onion and mushrooms, sour cream, and artichoke hearts in a casserole