1/2 cup chopped fresh artichoke hearts
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1 (8 ounce) can artichoke hearts, drained
1 1/4 cups milk
2 1/2 cups vegetable oil
5 eggs, beaten
salt and pepper to taste
1 (8 ounce) container dry white wine
3/4 cup shredded Cheddar cheese
1 slice romaine lettuce
3 slices cooked ham, shredded or shredded
In a medium bowl, stir together the artichoke hearts, green onions, green pepper, drained artichoke hearts, milk, oil, eggs and salt and pepper. Place the lid on the pan. Pour half of the mixture into the pan. Chill after filling, stirring occasionally. Pour another half of the filling mixture into the dish (stirring as needed). Cover with cheese. Refrigerate for one hour. Brush with wine, but do not cover or you may lose some of the flavor of the artichoke hearts.
8 ounces Mozzarella cheese
1/2 cup shredded Cheddar cheese
1/4 cup artichoke hearts, chopped
1 (2 ounce) can artichoke hearts, drained
2 tablespoons crushed red pepper
1 1/2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon dried minced onion
1 teaspoon dried marjoram - crushed or ground
1/2 teaspoon dried rosemary
2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a very small bowl, combine the artichoke hearts, artichoke hearts, red pepper, parsley, basil, oregano, and olive oil. Mix thoroughly.
Bake the rolls in preheated oven for 15 to 20 minutes. Remove and cool on a wire rack.