3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon lemon juice
1 teaspoon Italian-style seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 teaspoons dried basil
3 tablespoons lemon zest
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons dry white wine
1 (10 ounce) can artichoke hearts, drained
1 (8 ounce) can cream cheese, softened
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded mozzarella cheese
Heat oil in a medium saucepan over medium heat. Stir in onions, garlic, parsley, salt, celery salt, lemon juice, Italian-style seasoning, basil, oregano and marjoram. Heat to boiling. Reduce heat, and stir in lemon zest and oregano. Bring to a medium-low heat.
When the mixture is boiling, stir in artichoke hearts and cream cheese. Reduce heat to medium low. Stirring constantly, cook and stir 1 minute, until the cream cheese is melted.
Return mixture to a medium heat. Slowly add butter and flour. Cook and stir 5 minutes. Gradually add the water, stirring constantly. Gradually stir in the parsley, salt and celery salt. Return mixture to a medium-high heat.
When the mixture is heated through, stir in the artichoke hearts, cream cheese, butter, and flour.
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