They can be a bothersome to get to when you have to cut away at all that stuff. But now you can get them canned, marinated, frozen. What do you do with them?
ARTICHOKE APPETIZER
Ingredients:
2 Small Jars of marinated artichoke hearts
1/4 cup mayo
1/2 cup parm. cheese
paparika (to taste - I put about 1 table spoon)
cayenne pepper (to taste - I put about 1/4 teaspoon)
Instructions:
Chop up artichoke hearts (I put them in the food processor) and mix with
all of the other stuff. Put in an oven safe bowl and bake @ 350 for 20
minutes or pop in the microwave for 4 minutes.
ARTICHOKE PILAF
Ingredients:
1 1/2 cup basmati rice
4 large cloves garlic
wee bit olive oil
pinch each of dried thyme, marjoram and basil
3 cups water.
8 canned (not marinated) artichoke hearts
Instructions:
Rinse rice several times, until rinse water runs clear. Saute garlic
and herbs in olive oil until fragrant, about two minutes, being ultra
careful not to scorch the garlic. Add rice and saute andother two or
three minutes. Add artichoke hearts and saute another minute. Add
water and bring to a boil. Cover, reduce heat and cook about fifteen
minutes. Turn off burner and let sit five more minutes. Fluff with
forks.
SHRIMP-STUFFED ARTICHOKES
Ingredients:
6 medium artichokes
1 1/2 lb raw small chrimp
8 tblsp lemon juice
4 3/4 tsp salt
1/2 tsp tarragon
1/4 tsp ground black pepper
1 cup mayonnaise
Instructions:
To prepare the artichokes, remove the stems, cut one-half inch off the
tops and snip off the sharp tips of each leaf. Then cook, tightly
covered, in plenty of boiling water to which you have added two
tablespoons of the lemon juice and two teaspoons of salt, until the base
can be pierced wtih a fork, 30 to 40 minutes. Drain well.
To cook shrimp, bring one quart water to a boil, add one tablespoon
lemon juice and two teaspoons salt. Add shrimp and bring the water to a
boil again. Reduce heat and simmer, covered, three to five minutes or
until shrimp have turned pink. Reserve one-half cup of the water the
shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve
18 shrimp for garnish. Place remaining shrimp in a blender with the
reserved liquid, the remaining five tablespoons of lemon juice,
seasonings, including the remaining three-quarter teaspoon of salt, and
one cup of mayonnaise. Blend until the shrimp are broken up. Chill the
mixture in the refrigerator, where it will become considerably thicker,
until ready to fill artichokes
TORTELLINI AND ARTICHOKE PASTA SALAD
Ingredients:
1 10oz pkg cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 tblsp roasted red pepper or pimento, diced
4 tblsp reduced calorie mayonnaise
1 tblsp dijon mustard
1 tblsp parmesean cheese, grated
2 tblsp basil, chopped
2 tblsp parsley, chopped
salt and pepper
Instructions:
Cook tortellini, rinse and drain well. Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together. More may be
added for flavoring of desired. Drain artichokes Cut into chunks.
Combine remaining ingredients and toss gently in a large bowl to
combine. Refigerate if not served immediately.
Artichokes with Smoked Salmon Pasta.
Ingredients:
4 medium cooked California artichokes
8 ounces orzo-style pasta
cup EACH plain yogurt and low-calorie mayonnaise
1/4 cup chopped fresh dill, optional
4 teaspoons Dijon-style mustard
4 ounces smoked salmon, flaked
Salt and pepper to taste
Preparation:
Cut artichokes in half lengthwise. Remove center petals and fuzzy centers of artichokes. Cook orzo according to package directions. Combine yogurt, mayonnaise, dill and mustard; add to cooked and drained orzo and mix well. Gently stir in smoked salmon; season with salt and pepper. Fill centers of prepared artichokes with pasta mixture. Garnish with a sprig of fresh dill, if desired. Makes 4 servings.
To Cook Artichokes: trim stems so artichokes stand upright. Cut 1/4 to 1/3 off top of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling salted water. If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently 25 to 40 minutes, depending on size, or until petal near center pulls out easily. Stand artichokes upside down to drain
Sombrero Artichokes
Sombrero Artichokes
(low fat & low calorie recipe)
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For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Check out Linda’s great Artichoke Recipes.
Also learn about the History and Legends of Artichokes how to Purchase, Store, Prepare, Cook, and eat Artichokes.
1/2 cup chopped onion
2 cloves garlic, minced
1/2 pound lean ground beef
1 (15-ounce) can tomato sauce
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red (cayenne) pepper
Hot pepper sauce to taste
4 large artichokes, cooked, choke removed, and chilled
Toppings (see below)
Diablo Dip (see recipe below)
In a large frying pan over medium-high heat, add onion, garlic, and ground beef; saute until beef is brown. Reduce heat to low. Add tomato sauce, parsley, chili powder, salt, pepper, cayenne pepper, and hot pepper sauce; simmer, uncovered, 15 to 20 minutes. Remove from heat.
Gently spread center leaves of chilled artichokes and spoon mixture into each artichoke center. To serve garnish with desired toppings and Diablo Dip
Chicken and Artichoke Stroganoff
12 oz. marinated artichokes hearts, undrained
1 C. onion, chopped
1 1/2 C. boiling water
1/4 C. all-purpose flour
1 t. dry mustard
1 t. Dillweed
8 oz. sour cream
4 chicken breast halves, sliced
2 cloves garlic, minced
1 chicken bouillon cube
hot cooked pasta or rice
Drain artichoke hearts and reserving liquid. Set the artichoke hearts and marinade aside.
In a large skillet saute chicken, onion, and garlic in 1/4 cup reserved liquid until chicken is lightly browned and onion is tender.
Dissolve bouillon in boiling water and pour over chicken.
Combine flour, dry mustard, dillweed in a small bowl and stir well. Add the flour mixture to remaining artichoke marinade and stir until smooth. Pour over chicken. Bring mixture to a boil and cover, reduce the heat, and simmer 4 to 5 minutes or until chicken is done. Remove from heat.
Stir in the reserved hearts, sour cream, salt and serve over rice or pasta.
QUICK CHOPPED CHICKEN
AND ARTICHOKE CASSEROLE.
4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) diced pimento
1 can (13-3/4 ounces) quartered, water-packed artichoke hearts, drained
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup dry seasoned bread crumbs
In medium saucepan, cover chicken with cold water. Bring to boil, reduce to low heat and simmer, covered about 7 minutes. Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
While chicken is cooling, stir together artichoke hearts, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half the crumb mixture into artichoke mixture. Set remaining bread crumbs aside.
Preheat oven to 400°F. Dice chicken and stir into artichoke mixture. Spoon into 1-1/2 quart casserole and smooth top. Sprinkle with reserved crumbs. Bake about 35 minutes, until golden brown and heated through. Makes 4 servings.
To freeze, cover tightly with plastic wrap and freeze until needed. To thaw, transfer from freezer to refrigerator 12 - 24 hours in advance. Bake in preheated 400°F. oven for about 40 minutes, until golden brown and heated through.
Hot Artichoke Dip
14 oz can artichokes drained and chopped
1 cup mayo
1 cup Parmesan cheese
½ cup onion chopped
1/8 cup green onion chopped
½ tsp. Zatarain’s Creole Seasoning
To mixing bowl add all ingredients and blend thoroughly. Pour into baking dish and bake at 350°F for 25 to 30 minutes.
Serve with crackers.
Sour Cream Chicken with Artichoke Hearts
2 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 9-ounce package frozen artichoke hearts, defrosted, or 1 14-ounce can artichoke hearts, well drained
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon curry powder
1 cup sour cream
1 tablespoon flour
Cooked white rice
Chopped fresh parsley, for garnish
Heat butter or margarine in a large skillet over medium high heat. Add mushrooms, season with salt and pepper and saute until golden brown. Remove from skillet.
Season chicken with salt and pepper. Add chicken pieces to remaining butter in saucepan and saute until browned on all sides and nearly cooked through. Return mushrooms to skillet and add artichoke hearts, white wine and chicken broth, stirring well and scraping bottom of pan. Bring to a boil. Reduce heat and stir in curry powder.
Whisk the flour into the sour cream and add to chicken mixture over low heat, being careful not to boil. Heat, stirring often, until heated through. Serve over hot cooked rice and garnish with chopped parsley
Artichokes Benedict
4 medium artichokes
4 slices Canadian bacon. 1/4" thick
4 eggs, poached
Hollandaise sauce
Prepare and cook artichokes. Brown bacon, drain; set aside. Poach eggs in salt water. Open artichokes up to look like a flower. Remove center petals and fuzzy centers; throw away. Put bacon in center of each artichoke, add egg and spoon on the hollandaise sauce.
QUICK ARTICHOKE DIP
(2) 6.5 oz. jars of Cara Mia Marinated Artichoke Hearts
12 oz. light cream cheese spread
1/3 cup sun-dried tomatoes
2 Tbs. chopped parsley leaves
1 Tbs. STAR Capers, rinsed and drained
Salt and pepper
Assorted vegetable crudités and/or crackers
In a food processor, combine artichoke hearts with marinade, cream cheese spread, and tomatoes. Process with on-off pulses until blended and artichokes and tomatoes are finely chopped. Transfer to bowl and stir in parsley and capers. Season to taste with salt and pepper. Serve surrounded with assorted vegetable crudite and/or crackers for dipping. Serves 10-12
HOT ARITCHOKE DIP
1 (14.75 oz.) jar Cara Mia Hearts in
Water (drained) - chopped
1 (6.5 oz.) jar Cara Mia Marinated
Artichoke Hearts drained & chopped
1 (4 oz.) can diced green chilies
6 Tbs. mayonnaise
2 cups shredded cheddar cheese
1 Tortilla chip bag
Grease a 2-quart casserole. Spread chopped artichokes on bottom of casserole. Scatter chilies over the artichokes. Spread mayonnaise over the artichoke-chile mixture. Top the casserole with the shredded cheese - evenly distributed. Bake in a 350° oven 15 minutes. Serve with tortilla chips.
Serves 6 to 8.
ARTICHOKE SPINICH SPREAD
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.
In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. Serves 5-6
ARTICHOKE CAPRESE PLATTER
2 (6.5 oz.) jars Cara Mia Marinated Artichoke Hearts
3 Tbs. STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
1 large bunch basil leaves
6 roma tomatoes sliced lengthwise 1/4†thick
2 (8 oz.) balls fresh whole-milk
mozzarella sliced 1/4†thick
Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
Serves 6 to 8
ARTICHOKE BACON HORS D’OEUVRES
1 (6.5 oz.) jar Cara Mia Marinated Artichoke Hearts
6 slices bacon
Drain artichoke hearts. Cut larger ones in half. Cut bacon slices in half and fry
until partially done; drain. Wrap each piece around an artichoke heart,
fastening with a toothpick. Place under the broiler. Broil until bacon is crispy
and artichokes hot. Serve at once.
Serves 6.
Artichoke Fritata
8 eggs, beaten lightly
4 slices white bread
Milk
¼ c freshly grated Parmesan cheese
2 jars marinated artichoke hearts
1 t. dill
1 t. oregano
1 t. basil
1 clove garlic, minced
Salt (optional)
¼ t. pepper
Break bread into small pieces and soak in milk. Squeeze out excess milk. Cut artichoke hearts in half and add them to the egg, bread mixture. Add Parmesan cheese and seasonings. Liberally rub a 9 x 13†oblong dish with olive oil or butter. Pour in mixture and bake at 350 for 35 min. do not over bake. Cut in wedges. Serves 6 - 8
Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.
Carrabelle Shrimp and Artichoke Salad
1/2 pound cooked shrimp, shelled and de-veined
1 (6 or 7-ounce) jar marinated artichoke hearts in oil (Drained well, quartered and liquid reserved)
1 large garlic clove, smashed
2 tablespoons olive oil
1 tablespoon chopped fresh dill Romaine, torn into bite size pieces or cut into strips
Thinly sliced sweet onions,
quartered tomatoes,
grated Parmesan to taste
-
Combine shrimp, artichoke hearts, 1/4 cup reserved liquid, garlic, olive oil, dill and salt and pepper to taste in a medium bowl and toss well. Cover lightly, refrigerate and marinate for about 20 minutes.
-
While the shrimp is marinating, combine Romaine, onions, tomatoes, a sprinkle of Parmesan and pepper in a salad bowl or on a deep serving platter and toss lightly.
-
Spoon shrimp mixture, along with liquid, over the salad. Garnish with tomato, lemon twist and dill sprig. Makes 2 nice servings, but easily doubled or tripled
Note: To turn this into a hot dish, prepare through step 1, mixing ingredients in a shallow 1-quart baking dish. Cover with foil and bake in a preheated 400-degree oven just until mixture is heated through, about 10 minutes. Serve over crust bread. To complete the meal, add your favorite salad.
Recipe Courtesy of Lyn Nichols, Host of What’s Cookin’
Artichoke Soup
Ingredients:
3 pounds baby artichokes
Juice of 1 lemon
2 tablespoons olive oil
1 small yellow onion, minced
2 tablespoons fresh chopped parsley
1 garlic clove, minced
2 medium potatoes, peeled and diced
6 cups chicken broth
Salt
Preparation:
Clean artichokes (see note) and cut into thin wedges. Place cleaned artichokes in a bowl of cold water with the lemon juice until ready to use.
Heat oil in a medium soup pot over medium heat. Add onion and cook, stirring, until it begins to color, 4 to 5 minutes.
Add the parsley and garlic, stir a few times.
Drain artichokes and add to the pot. Add potatoes and broth, mix well. Season with salt and bring to a boil.
Reduce heat to low and simmer, uncovered, 45 minutes to 1 hour.
Taste, adjust seasoning, and serve hot.
*To clean artichokes: remove green leaves by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tip of the artichokes are green.
Slice off the green top. Cut the stems off at the base and with a small knife, trim off remaining green part of the base.
*You can prepare this several hours or a few days ahead. Cover and refrigerate. Reheat the soup gently just before serving.