188 maria recipes

Crustless artichoke quiche with marinated artichoke hearts, sharp cheddar, scallions, and a touch of hot sauce. A make-ahead brunch bake that cuts into squares for easy serving.

Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Easy to make, and it's loaded with yumminess and packed with goodness.

A succulent dish made with artichoke hearts and wild mushrooms that is perfect for a family dinner.

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

German herring salad layered with tart apples and onions in a tangy sour cream and yogurt sauce, marinated 5 hours and topped with fresh dill. A classic Northern European cold fish salad.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Hot artichoke dip baked with mayonnaise, Parmesan, garlic, and green chiles until golden and bubbly. Five ingredients, 30 minutes, and always the first thing gone at a party.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.