I need an easy recipe for artichokes in the can.?

Answer 1

SHRIMP AND ARTICHOKE DELIGHT

3 scallions
6 sprigs parsley
4 chives
4 basil leaves
3 sprigs dill
4 oz. Cheddar cheese, shredded
2 (20 oz.) cans artichoke hearts, drained
1 1/2 to 2 lb. cooked shrimp
1 1/2 c. tomato juice
1 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 oz. Parmesan cheese, grated
6 to 8 c. cooked rice

Finely chop together the scalions, parsely, chives, basil and dill. Mix in the shredded Cheddar cheese. Line a greased casserole with artichoke hearts. Sprinkle with the herb-cheese mixture. Layer over with shrimp.
Blend together the juices, oil, salt and pepper; pour over the shrimp. Sprinkle Parmesan cheese on top, bake until bubbly or 30 minutes at 350 degrees. Serve over cooked rice.

Serves 6.
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ARTICHOKE BALLS

1 lg. clove garlic, cut up fine
2 cans artichoke hearts, drained and mashed
2 c. Italian bread crumbs
5 tbsp. pure olive oil (imported Italian)
3 tbsp. garlic powder
3 c. grated Italian Parmesan cheese
1 c. grated parsley flakes

In bowl, mix thoroughly all above ingredients except bread crumbs, artichoke hearts and olive oil. In 3 separate dishes, put all mixed ingredients in one dish; in second dish, put Italian cheese mixed with olive oil; in third dish, put mashed artichoke hearts.
On tip of right hand fingers, put small amount of artichoke hearts and small amount of all ingredients. This should form a ball, then roll in Italian bread crumbs. This firmness will hold the ball together. Put on platter when finished making balls. Refrigerate until serving. This should make around 100 balls.
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ARTICHOKE HEART SALAD

1/4 c. wine vinegar
3 tbsp. oil
2 tsp. horseradish
1 tsp. salt
1 tsp. Worcestershire sauce
1 clove garlic, mashed
1 tbsp. prepared mustard
12-18 cooked artichoke hearts, canned

Combine all ingredients except artichoke hearts; mix well. Marinate artichokes in this sauce for several hours or overnight.

Answer 2

Artichokes with clams
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.

Servings: 4
Ingredients
20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry, white wine
24 clean clams
Preparation
Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish. Add the flour then mix in the white wine and the stock. Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving.

Answer 3

What else do you have to work with?
You can slice hearts thinly, saute with garlic and Shallots in olive oil/butter, season with salt, white pepper and fresh lemon juice pour over angle hair pasta , top with Romano or Parmesan Cheese.
The key is you really need to cook these. Most people dislike canned artichokes because of the tinny taste, but a recipe like this will make them taste fresh and delicious. Enjoy.

Answer 4

Make sure they are packed in water and not oil. Artichokes in oil are only good for salads.

Drain Artichokes and place in baking sheet
Drizzle with olive oil, salt and pepper
Grate Parmesan Cheese over them
Bake at 350 for 10 minutes.

Answer 5

Drain 2 cans hearts.
Chop each heart in 1 can into quarters and set aside.


In a blender throw:
The other can of hearts.
8 large eggs.
1/3 cup grated Parmesan cheese.
1 teaspoon oregano.
1 teaspoon basil.
1/4 cup milk.
Blend until smooth.

Dump the mix into a deep dish pie crust.
Evenly lay in the heart quarters (from the first can).

Bake at 350 until a toothpick inserted into the center comes out dry (about 40 minutes).

Let cool then serve warm, (or eat the whole thing yourself). This quiche works well in the microwave for reheating leftover!

Answer 6

Artichokes with 3 Cheeses
http://groups.yahoo.com/group/rushinrecipes/message/29

Tortellini Soup with Spinach and Artichokes
http://groups.yahoo.com/group/rushinrecipes/message/75

Answer 7

you can make a spinach & artichoke dip or
i like to add artichokes to clam sauce (white) with sundried tomatoes & black olives

Answer 8

Artichoke Balls

1 garlic clove -- minced
1 tablespoon olive oil
1 8 oz can artichoke hearts -- mashed
1 egg -- beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs


Saute garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve.

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Artichoke Lasagna
By Naples 45 Executive Chef John Imbriolo

Ingredients:
Cream sauce [Béchamel]
2 cups of milk
1 onion peeled and chopped
1 bay leaf
2 tbs. Flour
2 tsp. Butter



For Lasagna
2 lbs. Lasagna sheets
3 12 oz. Cans of artichoke hearts
2 12oz. Containers ricotta cheese
2 cups cream sauce [béchamel]
3 eggs
2 cups grated pecorino cheese
1/2 cup chopped parsley
4 cups shredded fresh mozzarella salt and pepper to taste


Method:
Quickly place lasagna sheets in a pot of boiling water for a few seconds and cool in ice water Reserve
In a colander, drain the artichoke hearts and season with salt and pepper
Meanwhile, in a sauté pan, melt butter over medium heat
Add chopped onion and bay leaf
Slowly add flour to form a thick paste, then add the milk to thin the sauce out
Season with salt and pepper
Hold béchamel sauce on the side
In mixing bowl, blend ricotta cheese, pecorino cheese, béchamel sauce, eggs and parsley
In a 4 quart oven-proof lasagna pan, layer bottom with pasta sheets
Lightly coat pasta with ricotta mix and top with artichokes
Sprinkle mozzarella on top of artichokes
Repeat process until the ricotta mixture is gone
(about four times depending on how heavy handed you are)
Bake lasagna at 375 for 45 minutes
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Artichoke Soup

19 oz. Can artichoke hearts drained
1 Tbs Lemon juice
1 dash of white pepper
1 thin slice of lemon
1 1/2 cup chicken broth
1/2 tsp. Salt
1 cup cream


Puree artichokes and chicken broth. I like it more chunked, and I always tear of the first hard leaf

Place in saucepan with lemon juice, salt and pepper. Heat just to boiling.

Remove from heat and stir in cream.

Chill soup. If hot is required, reheat, but do not boil.

Garnish with lemon slices.

Yield 4-6 servings


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Artichoke Wonton Cups

Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 16 servings

1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

2 cups shredded mozzarella cheese
1 (14 ounce) can water packed artichoke
Hearts, drained and chopped
1 (12 ounce) package wonton wrappers

In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.
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