Looking for recipes with artichokes in them?

Question

I love artichokes and would like some great recipes using them! Thanks!!

Answer 1

I love to put Artichokes in an Antipasto salad...with Provolone, Genoa salami, pepperoni, tomatoes and onions. Yummm

Answer 2

Chicken with Artichokes

Serving size: Serves 4
Cooking time: Unspecified

INGREDIENTS
8 chicken drumsticks
seasoned flour
2 Tbs olive oil
12 small artichokes
1 tsp Herbs de Provence
2 onions, cut into quarters
Water to cover
Salt and pepper

To serve
100g sliced Fontina cheese
2 Tbs breadcrumbs
2 Tbs chopped parsley

METHOD
Dust chicken in seasoned flour and shake away any excess flour.
Heat a large saucepan with a little olive oil, add chicken and brown on all sides. Drain on absorbent paper.
Return pan to heat, add onions and lightly brown. Add artichokes, browned chicken drumsticks, herbs de Provence, water and salt and pepper.
Bring to the boil, reduce heat and allow to simmer for approximately 40 minutes or until chicken is tender and artichokes are soft. (Whilst chicken is cooking remove any scum that may rise to the surface).
To serve, divide chicken, artichokes, onions and broth between serving bowls, top with sliced Fontina cheese and breadcrumbs. Place under a grill and brown.
Serve immediately garnished with chopped parsley.

Serving suggestions:
For babies, puree chicken, artichoke, onion and a little broth until smooth.
For kids, serve minus the fontina cheese and breadcrumbs

Answer 3

Steam artichokes until done - cut into quarters and clean out the fuzzy part. Brush with a tiny bit of oil and sprinkle with coarse salt and fresh ground pepper and then grill them for a few minutes. Serve with garlic aioli -yum!

Chop 2 cans of artichoke quarters up, mix with a cup or so of mayo, 1/2 cup parmesan cheese and a small can of diced green chilis. Bake in 350 degree oven until hot and bubbly (about 20 min). Take out of oven and cover the top with fresh diced tomatoes and green onions. Serve with chunks of crusty sourdough. My best friend's specialty- she always gets asked for the recipe.

Take a Boboli pizza crust and put on as much pizza sauce as you normally like. Top with that bagged shredded pizza cheese blend and then add artichoke hearts (not the marinated ones) and feta cheese! Bake until done. My die-hard pepperoni loving husband even likes this one! :)

Answer 4

Go to my favorite website: allrecipes.com

You can do an ingredient search on artichokes...most of the recipes are rated and have reviews posted, which can be very helpful in determining which ones are the best.

Good luck!

Answer 5

Italian Stuffed Artichokes

Each artichoke will be a full and complete meal in itself. It's not necessary to serve with any thing else.

1 1/2 pounds bacon, sliced
10 cups Italian-seasoned bread crumbs
1 1/2 cups Parmagiano Reggiano or good domestic Parmesan cheese, grated
1 1/2 cups Peccorino Romano cheese, grated
1 cup chopped green onions
1/2 cup chopped fresh parsley leaves
10 cloves garlic, minced
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon red (cayenne) pepper
6 large artichokes
1 cup extra-virgin olive oil
6 slices lemon

In a large frying pan over medium-high heat, fry the bacon until crisp; drain. Crumble into a large bowl and add bread crumbs, Parmesan cheese, Romano cheese, green onions, parsley, garlic, salt, black pepper, and cayenne pepper; toss to combine.

Cut about 3/4-inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.

Wash under cold, running water.
Pull off lower petals and cut off stem.
Cut off about 1/2 inch of the pointed top of the artichoke.
Trim tips of leaves with scissors to remove thorns.
Dip in lemon juice to preserve color.

Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, reduce heat to let and steam the artichokes approximately 1 hour (depending on size of artichokes) or until the leaves pull off easily. Test for doneness by pulling out a leaf and tasting for tenderness. Check the water level after about 25 minutes, and add more if necessary.

Serve hot or at room temperature. The stuffed artichokes can be prepared in advance and reheated before serving. Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.

Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

Makes 6 servings

Answer 6

Stuffed Artichokes - Crockpot

6 artichokes, washed, tops sliced off and stems trimmed
8 oz. bread crumbs
10 oz. grated Pecorino Romano cheese
1 bunch flat leaf parsley, chopped
11/2 tsp salt
1/2 tsp freshly ground pepper
1 Tbs extra virgin olive oil

Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center. Place artichokes in stoneware and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3-4 hours or cook on LOW for approximately 6 hours. www.crock-pot.com
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Artichoke Squares
Serving size: 24 servings

2 ea 6-oz jars marinated artichokes
1 ea Small onion, mince
4 ea Large eggs
8-oz. package mozzarella
1/4 c Dried bread crumbs
2 tb Chopped parsley
1/4 ts Salt
1/4 ts Pepper

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
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Baked Artichoke Savories - 12 servings

2 tablespoons chopped onion
1 teaspoon pressed garlic
1/3 cup dry sherry
3 egg whites
1 whole egg
1/4 cup whole-wheat bread crumbs
3 tablespoons minced parsley
1/4 teaspoon dried dill
1/8 teaspoon cayenne pepper
1 cup grated low-fat mozzarella cheese
1/2 cup low-fat ricotta cheese
10 oz marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan.

In a heavy skillet over medium-high heat, sauté onion and garlic in sherry until soft but not browned. Lightly beat egg whites until soft peaks form. Spoon into a bowl and mix with whole egg, bread crumbs, parsley, dill, cayenne, cheeses, and artichokes. Add sautéed onion and garlic. Pour into oiled baking pan.

Bake until set (about 30 minutes). Let cool, then cut into about 25 squares. Serve warm or cold.
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