What are some good way to make artichokes?

Question

I only know how to cook them in the microwave, but I would love a few recipes for stuffed artichokes. And how do you make them? Thanks!

Answer 1

Artichoke & Crab Dip
Serves 6

1 (1 oz packet) Ranch Flavored Dip Mix
1 (16 oz container) Sour Cream
1 (14 oz can) Artichoke hearts, rinsed, drained, chopped
3/4 CupImitation Crabmeat, rinsed, drained
2 TbspPimiento, chopped

Instructions:
Combine dips mix with sour cream. Stir in artichoke hearts, crabmeat, and pimientos. Chill 30 minutes.

Serve with assorted vegetable dippers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Artichoke Squares
Serves 6 (4 per serving)

2 (6 oz cans) Artichoke Hearts
2 TbspFresh Parsley, chopped
1 White Onion, Minced
1/4 TspSalt
1 Cup Eggbeaters
1/4 TspPepper
8 oz Mozzarella Cheese, shredded
1/4 CupItalian Style Dried Bread Crumbs
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 325ºF

Drain the liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside.

Coat a 12x8 inch baking dish with nonstick cooking spray. In the artichoke liquid, over medium heat, cook minced onion until tender.

In a medium bowl add eggs, cooked onion and chopped artichokes, cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish.

Bake for 30-35 minutes until set and lightly browned. Allow to cool for 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 and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Stuffed Artichoke
Serving Size : 2

2 Artichokes
1 cup Bread crumbs
1/4 cup Grated Parmesan cheese
2 tablespoons Assorted fresh chopped herbs (such as parsley, basil and oregano)
2 tablespoons Olive oil
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper

Trim the artichokes and boil until tender. Remove the chokes and set aside.

Preheat oven to 375ºF.

Combine bread crumbs, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichokes, leaving them attached. Pack bread crumb mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Stuffed Artichokes
Serving Size : 4

2 cups Fine dried bread crumbs
1 cup Parmesan cheese
1/4 cup Olive oil
1/4 cup Chopped fresh mild herbs (basil, parsley, oregano, etc.)
4 Artichokes, boiled until tender and cleaned free of the choke
1 cup Garlic aioli (see recipe below)
2 Lemons, cut in half

Preheat oven to 375ºF.

In a mixing bowl, combine the bread crumbs, cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou Blast. Carefully pack the bread crumb mixture into all available spaces in the artichoke.

Place the artichokes on a baking sheet and place in the oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Garlic Aioli
Serving Size : 3/4 Cup

3 Cloves Garlic, chopped
1 Large Egg
1 Tbsp Lemon Juice
1 Tbsp Fresh Parsley, chopped
1/2 Tsp Salt
14 Tsp Freshly Ground Black Pepper
1/2 Cup Olive Oil

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

Answer 2

Sure thing, here are a few you might enjoy...

Sesame Artichokes:

2 pkg frozen artichoke hearts
melba rounds
1/4 lb butter
s&p
1/8 tsp garlic powder
sesame seeds

Cut artichokes in half. Place cutside up on melba rounds and arrange on cookie sheet. Melt butter, add salt, pepper, and garlic. Spoon onto hearts and sprinkle with sesame seeds. Bake 10 min at 350. Broil 3 min.


Artichoke spinach dip:

1 pkg frozen spinach, thawed and juice squeezed out
2c sour cream
5 or 6 artichokes, chopped
6 or 7 slices bacon, chopped
1 shallot
1 clove garlic
can use zest of 1 lemon

Saute shallot and garlic. mix all ingredients together and refrigerate.

Artichoke Rice Bake:

2 TBS butter
8oz fresh mushrooms, sliced
1 small onion
1 1/2 tsp garlic salt
1/2 tsp seasoned pepper
2 c chicken broth
1 c long grain rice
2 med tomatoes, chopped
2 cans artichoke hearts, auartered
chopped parsley for garnish

Melt butter and saute onion, mushroom, garlic sa;t and pepper until tender. Add broth and rice. Bring to a boil, reduce heat, cover and simmer 25 min. or until liquid is absorbed. Stir in tomatoes and artichokes; let stand 2 min.

Artichoke Shrimp Linguini:

4 oz cooked linguini
1/2 c chopped red pepper
1 1/2 tsp minced garlic
1 green onion, chopped
2 TBS OO
4 1/2 tsp butter
12 oz uncooked shrimp
1 can (14oz) artichoke hearts, drained and chopped
1/4 c chicken broth
1 TBS lemon juice
1/4 tsp each salt , creolle seasoning

Cook linguini. Meanwhile in a large saucepan, saute red pepper and garlic and onion in butter and OO until crisp-tender. Add the shrimp saute until pink. Stir in remaining ingredients and heat through. Drain linguinui and top with shrimp mixture.

And my favorite appetizer is-
Artichokes wrapped in bacon:

1 can artichoke hearts (or frozen)
bacon

Slice artichoke hearts into quarters and wrap half a slice of bacon around artichoke. Place on pan and bake at 400 until bacon cooked and crisp. Easy and delicious.

mmm...

Answer 3

Artichoke Heart and Parmesan Frittata:

Easy, versatile, economical and packed with nutrition, eggs are perfect for supper. Here, convenient canned artichokes paired with Parmesan-and eggs-make a classic Italian frittata.

Ingredients:

Qty. Measurement Description
3 each large egg
2 each large egg white
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
2 teaspoon olive oil
1 each small onion, finely chopped
3 each garlic clove, minced
14 ounce artichoke hearts, canned, drained, rinsed, each cut into eights

Cook:30 Min (cooking time)

Preparation

1. Set oven rack about 4 inches from broiler element; preheat broiler.
2. In a bowl, lightly beat eggs and egg whites together. Stir half the Parmesan, parsley, salt and pepper; set aside.
3. In a large ovenproof nonstick skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes.
4. Spread artichoke mixture evenly over bottom of skillet. Pour reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes.
5. Sprinkle remaining Parmesan over frittata. Place under the broiler until the top is set and turning golden brown, about 2 minutes. Slide onto a serving platter and cut into wedges. Serve immediately.

Number of Servings: 4

Answer 4

here is a way I cook them

take the leaves and cut them as usually done
then slice them vertically and boil them for a few minutes not too cooked in salted water
drain them and
pass them firstly in a whisked egg then into breadcrumbs with some pecorino grated cheese
then fry them as you do with veal cutlets yummy!!!!!

Answer 5

I like to boil mine whole, but not to long, you don't want to make the heart mushy. I then eat the leaves all the way to the heart, (the Best Part) I dip my leaves and heart in a mayo/wasabi dip.

Answer 6

another easy way to do it is to cut them in half and scoop out the 'choke' ( the hairy stuff in the center ) and then lay the stuffing on top

Answer 7

STUFFED ARTICHOKES

6 medium artichokes -- (10 oz each)
1 lemon -- halved
3 1/2 tbsp lemon juice
1/4 cup vegetable broth
1 tbsp olive oil
1 cup minced onion
1 clove garlic -- minced
3 cups chopped zucchini
1 cup chopped tomato
1/2 cup freshly chopped parsley
2 tbsp chopped red bell peppers
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
Wash artichokes by plunging them up and down in cold water. Cut off stem end of each artichoke; remove bottom leaves.

Trim about 1/2-inch from the top of each artichoke, trim away about 1/4 of each leaf tip.

Rub the top of each artichoke and trimmed edges of leaves with cut lemon to prevent discoloration.

Arrange the artichokes, stem ends down in a large Dutch oven; cover with water and add the lemon juice.

Bring to a boil, cover, REDUCE heat and simmer for 30 minutes or til a leaf near the center of each artichoke pulls out easily.

Drain and set aside.

Combine vegetable stock and oil in a non-stick skillet; place over medium heat til hot. Add onion and garlic; saute 3 minutes.

Add zucchini, tomato, parsley, bell pepper and balsamic vinegar; cook 13 minutes or til tender, stirring occasionally.

Remove from heat; stir in salt and pepper.

Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon and discard.

Spoon 1/2 cup vegetable mixture into center of each artichoke. Serve immediately.



CHICKEN SALAD STUFFED ARTICHOKES

Ingredients
2 c Diced cold cooked chicken breast
1/2 c Chopped celery
1/4 c Minced red onion
1/4 c Chopped cashews
1/3 c Light mayonnaise
1/3 c Light sour cream
1 tbsp Lemon juice
1/2 tsp Garlic salt
1/4 tsp Pepper
2 Large artichokes
Steaming Liquid (recipe follows)
STEAMING LIQUID:
1/2 c Water
2 Lemon slices
2 cloves Garlic
2 Bay leaves
5 Peppercorns

Preparation
In a medium bowl, stir together until blended all ingredients except artichokes and Steaming Liquid. Cover and chill until ready to serve.

To cook artichokes, place Steaming Liquid ingredients in a large, microwave safe bowl. Cut the stems and pointed tops off the artichokes, then snip off the sharp leaf tips with kitchen scissors and discard. Place stem side up in bowl and cover with plastic wrap. Place in the microwave and cook HIGH for 10 minutes. Let stand for 5 minutes, then drain liquid and let cool. To serve, scoop out the fuzzy center of the artichoke and discard.

Spoon the chicken salad into the center. (Or cut each in half and spoon the salad into the center.) To eat, pull away leaves and use to scoop up a bit of the salad.



ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

INGREDIENTS:
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

--------------------------------------------------------------------------------

DIRECTIONS:
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Answer 8

boil in h2o, dip leaves in low fat mayo scraping them w/ your tongue, get to the heart.