ATTICHOKES

RECIPE FORUM Ingredient Forum
21

Crab Stuffed Artichoke Bottoms with ”Creole Style” Remoulade Sauce

Ingredients:

18 to 20 artichoke bottoms, canned is easiest , fresh is best which ever you prefer.or have time for.
2 each eggs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon lime pepper
1/2 teaspoon pepper
10 each saltine crackers
1 pound crab meat
1 tablespoon chives
1/2 cup Panko
peanut oil

Preparation:

Soak the canned artichokes in cold water for one hour to remove the brine flavor.

Combine the next 8 ingredients in a bowl large enough to hold them and the crab. Blend well to get out any mayonnaise lumps.

Crush the saltines and add to wet mix. Allow to sit for 5 minutes and then carefully blend in crab meat and chives so as not to break up the crab.

Preheat your oven to 375 degrees F.

Place the artichoke bottoms, cup side up, on a cooking tray that has been lightly oiled. Top with about 2 tablespoons of the crab mix and continue until all bottoms are filled. Sprinkle each with some Panko style bread crumbs.

Bake for about 12 to 14 minutes or until the tops are lightly browned and crab filling has set. Cool for a couple minutes before serving.

Serve on a platter over spinach leaves or salad greens with the “Creole Style” Remoulade Sauce on the side.

”Creole Style” Remoulade Sauce

Makes a little more than a cup

Ingredients:

1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1 tablespoon prepared horseradish
1 tablespoon tomato paste
2 tablespoons lemon juice
1 teaspoon paprika
pinch of cayenne or to taste
salt and pepper
1 tablespoon chives, chopped small
1 tablespoon red bell pepper, minced
Tabasco, to taste

Preparation:

Combine all ingredients in a bowl large enough to hold them and blend. Chill until service in a glass jar in the refrigerator.

22

Baked Rigatoni with Italian Cheese and Artichoke Hearts

1/8 oz. Package of Rigatoni, cooked
Salt & pepper to taste
4 tbsp. Butter
3 tbsp. All Purpose Flower
1 1/2 cups Milk
3/4 cup Grated Italian Cheese, True Reggiano, Provolone, Locatelli
6 oz. Frozen Artichoke hearts, thawed and quartered
2 Tomatoes, diced
1/4 cup Parsley Leaves, thinly sliced
4 tbsp. Bread Crumbs

  1. In a medium sauce pan, melt the butter and stir in the flour making roux. Stir constantly for 3 minutes, making sure not to burn.

  2. Warm the milk in a separate sauce pot. Do not boil.

  3. Gradually blend in the heated milk and increase the heat until it comes to a boil and thickens. Approximately 10-10 minutes

  4. Stir in 1/2 cup of the cheeses. Season with Salt & pepper.

  5. In a mixing bowl, combine the pasta with the cheese mixture, artichoke hearts, tomatoes and pour into a baking or casserole dish. Top with the remaining cheese, bread crumbs and parsley.

  6. Bake in a preheated 350° oven for 30 minutes until it starts to bubble and becomes golden.

23

Fettucini with Artichokes, Shrimp and Pancetta

Ingredients:

1 cup Pancetta, diced
1 Shallot, chopped
3 cloves garlic, chopped
4 tbsp. Butter
1 1/3 cup Chicken Stock
1 lb. Shrimp, peeled & deveined (16-20 count)
1 lb. Fettucini, cooked
1 1/2 cup Fresh Baby Artichokes, cleaned and blanched or (defrosted frozen 1/2 artichokes)
4 tbsp. chopped sun dried tomatoes
1/4 cup grated parmesan cheese
4 tbsp. Black Olives, chopped
2 tbsp. chopped fresh basil
Salt & pepper to taste

  1. Saute the pancetta until fat is removed.

  2. Saute the shrimp along with the pancetta.

  3. Remove the shrimp when cooked.

  4. Add shallots and garlic and sauté for 1-2 minutes along with the butter.

  5. Add chicken stock and sun dried tomatoes and bring to a boil.

  6. Add fettucini and toss.

  7. Add shrimp and artichokes and toss.

  8. Add Parmesan Cheese.

  9. Add salt & pepper as needed

  10. Sprinkle with fresh basil.

24

Artichoke Squares
Ingredients

(24 servings)

2 ea 6-oz jars marinated artichokes
4 ea Large eggs
1/4 c Dried bread crumbs
1/4 ts Salt
1 x Non-toxic flowers for garnish
1 ea Small onion, minced
1 8-oz. package mozzarella cheese
2 tb Chopped parsley
1/4 teaspoon Pepper

Instructions

Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time:
Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D’OEUVRES.

25

this was so Good…!!! my family love it! =)

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

26

I make this recipe at Thanksgiving in place of the average stuffing and it is always a hit.

Artichoke Bread Pudding

1/4 cup extra virgin olive oil
3 cups cooked spinach, chopped
2 cups onion, chopped
1 tablespoon garlic, chopped
1 tablespoon + 1 teaspoon italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoon pepper
3 can artichoke hearts
6 eggs
3 cups heavy cream
2 cups milk
2 tablespoons lemon juice, fresh
1/4 cup parsley
1/2 cup parm. cheese
1 pound brie, no rind, cubed
12 - 14 cups day old french bread, cubed

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish with 1 tablespoon of olive oil. Heat 1 tablespoon of olive oil in a large pan and cook onions for 5 minutes. Add garlic, italian spice, salt and pepper. Add artichokes. In another bowl combine eggs, cream, milk, lemon and italian spice. Add bread, spinach, artichoke mixture, brie, 1/4 cup of the parm. cheese and parsley. Let the mixture rest until it is well absorbed into the bread. Put into the baking dish and sprinkle with remaining cheese and drizzle with remaining olive oil. Bake 1 hour.

27

Would anyone happen to have a recipe for artichoke risotto that they’d recommend?