2 (12 ounce) cans artichoke hearts
2 cans artichoke hearts with juice
1 (4 ounce) can sliced mushrooms
1 quart olive oil
2 (16 ounce) cans artichoke hearts, drained
2 carrots, cut into 1/2 inch rounds
1/2 teaspoon garlic powder
3 1/2 teaspoons chopped fresh parsley
1 onion, sliced in half
4 ounces shredded mozzarella cheese
1 cup shredded mozzarella cheese
In a medium saucepan, heat artichoke hearts and juice over medium heat. Stir gently until thickened. Reduce heat to medium and add mushrooms, artichoke hearts, carrots, garlic powder, parsley and onion to pot. Heat to low, stirring occasionally.
Pour olive oil into a large stock pot. Saute artichoke hearts and mushrooms in oil until crisp. Stir in lemon juice and olive oil. Remove from heat and stir in artichoke hearts, carrots, garlic powder, parsley and onion. Pour mixture over artichoke hearts and mushrooms in slow cooker. Cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Sprinkle mozzarella cheese over artichoke hearts and mushrooms. Place artichoke hearts and mushrooms in top of pot and pour pepper sauce over all.
Reduce heat to low and simmer for 1 hour, stirring occasionally. Remove pot from heat and stir in artichoke hearts, carrots, cheese and wine. Cover and let stand for at least 1 hour, stirring occasionally.
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