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Tender artichoke hearts — antipasto, dips, pasta, pizza
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Large cypress tub — season sushi rice for parties and large batches
Electric warming tray — keep multiple dishes hot for entertaining
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Tender artichoke hearts — antipasto, dips, pasta, pizza
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Large cypress tub — season sushi rice for parties and large batches
Electric warming tray — keep multiple dishes hot for entertaining
You're reading one of recipes available free. Full library with Gastronome.
Chop artichoke hearts in a food processor or blender, or by hand. In a bowl, mix cream cheese until light and fluffy. Add and mix in artichokes, mayonnaise, grated parmesan cheese, grated Swiss cheese, onion, garlic, and cayenne pepper, to taste. Beat until well mixed. Stir in flaked crab until well mixed. Put mixture in a buttered ovenproof baking dish or divide into individual ramekins. Bake at 350 degrees F for about 30 to 40 minutes or until brown and bubbly. Scoop and eat with favorite tortilla chips.