artichokes

Ingredients 4 chicken breasts (about 2 lbs) 1 can artichoke hearts (14 oz), drained and chopped 1 can green chiles (4.5 oz) 8 oz cream cheese, softened 12 oz parmesan cheese, divided 1 tsp garlic powder Instructions Preheat oven to 375˚F. Add the artichokes, green chiles, cream cheese, 1 cup of the parmesan cheese, and garlic powder into a bowl and mix together until combined. Lay the chicken breasts in a baking dish and spread the artichoke mixture over the top.

Ingredients 2 artichokes 1 cup of water 1 lemon Instructions Cut off the stem and top of the artichoke(s). Rub a slice of lemon on the outside of the artichoke; supposedly it prevents browning. Add everything into the Instant Pot. Put on the lid and set to high pressure for 10 minutes. Do a quick release when the timer goes off. Notes The leaves were perfect, but the heart was a little firm.

Ingredients 3 tablespoons mayonnaise 1 tablespooon lemon juice 1 tablespoon dijon mustard 1/8 teaspoon sugar 1/8 teaspoon garlic powder Pinch of salt Instructions Mix it all together. Notes Creates a great tasting sauce for dipping.