6 ounces frozen artichoke hearts, thawed and squeezed. 1 1/2 cups chicken stock, preferably homemade. 2 tablespoons heavy cream. Directions. Preheat the oven to 350°F.

1 1/2 cups jarred quartered artichoke hearts marinated in oil, drained, patted dry, and roughly chopped 8 ounces shredded Monterey Jack cheese ( 2 cups ), divided 8 large eggs ...

The pale, ivory-colored spread pops against a golden-brown toast, and with just a few finishing touches, it can truly impress ...