Some artichoke meals?

Question

I have 2 bags of frozen artichokes in the freezer.

This is what I do already with them:
Pour marina and cheese on top for a "pizza" sometimes pepperoni, too.

Cook them with eggs

Eat the marinated can kind too plain

Make Cream cheese garlic artichoke dip.

That's all I can think of any more ideas????? recipes for artichoke hearts?

Answer 1

GRILLED ARTICHOKES

This recipe is perfect for a lazy cook like me, ;)
since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil

Method:

Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature.

COUSCOUS-STUFFED ARTICHOKES

4 large California artichokes
1½ cups chicken broth
1 teaspoon curry powder
¾ teaspoon ground cumin
½ teaspoon garlic salt
1 cup instant couscous
¼ cup currants
½ cup sliced green onion
½ cup toasted slivered almonds, chopped
½ teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional



Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes 4 generous servings.


COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.

Answer 2

6 large artichokes
5 to 6 cloves garlic
2 to 3 tablespoons olive oil
3 pounds tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped flat-leaf parsley leaves
Salt
1/2 tablespoon vinegar or lemon juice, optional
2 to 2 1/2 cups coarse breadcrumbs from a good country loaf
3/4 cup freshly grated Parmesan


Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke.
To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool.

To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.

When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon.

Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving.

Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours.

Answer 3

Hope you like this....

Artichokes are cooked and cleaned down to the heart, then batter-dipped and deep-fried. Serve as an appetizer or side dish.
INGREDIENTS:
4 medium artichokes
1 tablespoon lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
2 large egg whites
1/2 cup club soda
Vegetable oil for deep frying
4 lemon wedges

PREPARATION:
Wash and trim the artichokes and drop into a large pot of boiling, salted water. Add the lemon juice and cook, uncovered, at a gentle bubble for 30 to 40 minutes or until the stem ends are tender when pierced.
Lift out with a slotted spoon and drain on absorbent paper.

Cut the artichokes into quarters lengthwise and remove the fuzzy chokes with a metal spoon. Cut each quarter in two, again lengthwise. In a large bowl, combine the flour, baking powder, and salt. Whisk to blend thoroughly. Beat the water and egg whites in another bowl until frothy, then add to the dry ingredients. Add the club soda and stir to blend. Dip the pieces of artichoke into the batter and fry, a few at a time, in deep fat heated to 375 degrees F. Drain on absorbent paper and serve immediately with wedges of lemon.

Answer 4

You could make a white pizza w roasted peppers or sun-dried tomatoes, ricotta, mozzarella, basil & garlic.

Or a pasta salad with chicken, artichokes, sun-dried tomatoes, kalamtas & Italian dressing.

Or an antipasti salad

Or:

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=33592

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PASTA WITH SHRIMP AND ARTICHOKES
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil or 4 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can stewed tomatoes
2 large tomatoes, seeded, diced
1 9-ounce package frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice
3/4 pound spaghetti
1 pound uncooked medium shrimp, peeled, deveined
Additional chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.

Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.

Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

Serves 4.

Answer 5

Make mufelatta....chop fine,the artichokes,pimento stuffed olives,roasted red bell pepper,chopped parseley.a little garlic and fresh lemon juice.One of my favorie sandwichs is to brush some hummus on toasted pita,shred some store bought rottesire chicken,put it inside the bread.Put some muffelatta on top of the chicken,chopped tomatoes and a drizzle of plain yougurt. A little Feta cheese is delish if you like it.Sooo good.

Answer 6

Chicken sandina. Its soo good. Use breaded chicken like from leftover cutlets. Make a Marsala wine sauce with or without the mushrooms and the artichoke hearts. toss with the chicken cut up and penne.

Answer 7

Artichoke Pasta Piccata:

Tips: Most of the sodium comes from the purchased marinara sauce. If you're watching your sodium intake, choose a low-sodium sauce or make your own. Check the label for a six- to eight-count to ensure large canned artichoke hearts. Cook pasta ahead and rinse with hot water before serving.

4 (14-ounce) cans artichoke hearts (6- to 8-count), drained
8 large egg whites
4 large eggs
2/3 cup grated Parmesan cheese
1/2 cup dry breadcrumbs
4 teaspoons dried Italian seasoning
1 teaspoon pepper
Cooking spray
1 cup all-purpose flour
8 cups hot cooked angel hair (about 16 ounces uncooked pasta)
4 cups bottled marinara sauce
1/2 cup chopped fresh flat-leaf parsley

Preheat oven to 400°.

Place 24 artichokes in a colander, pressing with the back of a spoon to remove juice from artichokes; set aside. (Reserve any remaining artichokes for another use.)

Combine egg whites and next 5 ingredients (egg whites through pepper); stir with a whisk. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Working with 1 artichoke at a time, dredge artichokes in flour and dip in egg white mixture. Add 12 artichokes to skillet; cook 3 minutes turning to brown on all sides. Remove artichokes from skillet; place on a baking sheet coated with cooking spray. Set aside. Repeat procedure with remaining 12 artichokes and egg white mixture.

Bake at 400° for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.

Yield: 8 servings (serving size: 3 artichokes, 1 cup pasta, and 1/2 cup marinara sauce)

Answer 8

I like making pasta salad and using them in it. I also use them when I make a big toss salad and eat as a meal. I will add grilled chicken, tomatoes, artichoke hearts, feta cheese, and whatever else I like on a salad.

Answer 9

stuff the leaves with a mixture of olive oil bread crumbs and fresh garlic looks really pretty like a flower and steam them till the leaves release easlily. takes like 40 minutes. dip in butter

Answer 10

You can go to BettyCrocker.com or Cooks.com & they will have some recipe's for ways to make something with artichokes.