Can you give me some good recipes using artichokes ?

Question

Whether it is the whole artichoke or the heart or leaves ..... I enjoy the flavor and would like to hear about more ways to cook the artichoke. I had it on pizza once as a topping and it was great.

Answer 1

Grilled Artichoke Bottoms Boursin

Makes approximately 6 pieces

Ingredients:

I 14 ounce can of artichoke bottoms
1 tablespoon olive oil
sea salt and pepper
1 wheel of Boursin Garlic and Herb Cheese
snipped chives

Preparation:

Just lightly coat and season the artichoke bottoms and grill, cupped side down, alongside your steak.

A couple minutes before the steaks are done turn the bottoms over and top with a healthy tablespoon of Boursin cheese.

Top with snipped chives. Wonderful




Focaccia-Stuffed Artichokes

Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.

Makes 4 servings

Ingredients:

4 large California artichokes
2 cups focaccia or herbed bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh oregano
salt and pepper

Preparation:

Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.

Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack, cool to room temperature.


Baby Artichoke Chicken Sauté

Makes 4 servings

Ingredients:

16 California baby artichokes
1/4 cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
1/2 cup chicken broth
1 pound fettuccine, cooked and drained

Preparation:

Prepare artichokes as directed for Baby Artichokes (see Basic Preparation), cut into halves. Brown chicken in large skillet with 2 tablespoons oil, remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

Answer 2

I love artichokes! I put it on pizza too, yesterday a made little artichoke heart pizzas on english muffins. I also make this dip often: puree artichoke hearts, frozen spinach (thawed) and shredded cheese (mozzarella and/or cheddar work well) in the food processor, then bake in the oven until bubbling - this dip is requested every time I go to family parties (good w/crackers, pita slices, really anything bread like).

Answer 3

Hot Artichoke Crab Dip with Blue Corn Tortilla Chips

2 cans drained artichoke quarters, chopped
1 can diced green chili's
1/2 pound crab meat, cleaned and shells removed, flaked or canned
1/2 tsp hot sauce
1 clove garlic minced fine
1/2 cup good mayonaise
1 1/2 cups good grated parmesan or Italian mix cheese

Blend the above and place in a pie or tart plate. Bake until lightly browned and bubbly in a 350 degree oven. Let cool slightly before serving. Serve with your favorite crackers or blue corn tortilla chips.

Answer 4

1. Pound out boneless chicken breast.
2. Spread Boursin cheese on one side.
3. Place one or two artichoke hearts (in water not oil).
4. Fold over and secure with toothpicks.
5. Drizzle with olive oil.
6. Season with salt and pepper.
7. Bake at 350 until done--approximately 20 - 30 minutes.

Answer 5

Take a chicken breast (boneless and skinless) Chop it med size and flour lightly adding seasoned salt and pepper to the flour. Melt a few tablespoons of butter in a skillet and fry these chicken pieces....take them out and set on paper towels until they are all done. Save the cooking juices and to that add some white wine. Stir this all up (smelly heavenly!) Then add a drained can of artichoke hearts. Stir this all up until it is blended and hot then add the chicken back to the skillet. If you need more gravy add more white wine. Serve over rice if you like...it is yummy!

Answer 6

Literally thousands of artichoke recipes on the following sites. Look for artichok gratin - it's fabulous!

http://www.artichokes.org/recipes.html

http://whatscookingamerica.net/ArtichokeRecipes.htm

http://www.artichokes.org/menu_recipes.html

http://www.thegutsygourmet.net/artichoke.html

http://www.cs.cmu.edu/~mjw/recipes/vegetables/artichoke-coll.html

http://homecooking.about.com/library/archive/blartichokes.htm

http://recipes.epicurean.com/desc_results.jsp?title=Artichoke

http://www.recipezaar.com/recipes.php?q=artichoke

http://www.pelicannetwork.net/artichoke.recipes.htm

http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables/Artichokes/ViewAll.aspx

Answer 7

Artichoke and Crab Meat
1 (16 ounce) can whole artichoke hearts, drained and minced

1 (16 ounce) can crab meat, drained

1 cup mayonnaise

1/3 cup chopped onion

3/4 cup grated Parmesan cheese

1 (13 ounce) package English muffins

Directions

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly.

3 Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.

4 Bake for 12 minutes, or until golden brown. Serve hot.



Jerusalem Artichoke Soup

Serves 4—6

INGREDIENTS
25 g/1 oz/2 tbsp butter
30 ml/2 tbsp olive oil
1 large onion, chopped
1 garlic clove, chopped
1 celery stick, chopped
675 gl 1 1/2 lb Jerusalem artichokes, peeled and chopped
1.2 litres/2 pints/5 cups vegetable stock
300 ml / 1/2 pint/1 1/4 cups semi-skimmed milk
8 slices French bread
115 g/4 oz/1 cup Gruyere cheese, grated
salt and freshly ground black pepper

1 Heat the butter and oil in a large saucepan, and cook the onion, garlic and celery over a medium heat for about 5 minutes or until softened, stirring occasionally.
2 Add the prepared artichokes and cook for a further 5 minutes.
3 Add the stock and seasoning, Bring to the boil, then simmer for 20—25 minutes, stirring occasionally, until the artichokes are tender.
4 Process the soup in a food processor or blender until smooth. Return the soup to the pan, stir in the milk and heat through gently for 2 minutes. ,
5 Lightly grill the bread on one side, then sprinkle the untoasted side with the Gruyere. Grill until the cheese melts and is golden. Ladle the soup into bowls, and top with the Gruyere toasts.



BABY VEGETABLE APPETISERS ARTICHOKES
375g jar artichoke hearts,
drained, halved 1 tablespoon olive paste

TOMATOES
250g cherry tomatoes
1/l2 cup (125ml) hummus
1 tablespoon chopped fresh parsley

SNOW PEAS
16 snow peas
125g packet cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
50g soft butter
1 tablespoon chopped fresh dill

MUSHROOMS
16 button mushrooms
1 teaspoon olive oil
10g butter
1 teaspoon curry powder
1/4 cup (40g) chopped macadamias

Artichokes: Top each artichoke half with 1/4 teaspoon olive paste. Tomatoes: Cut tops from tomatoes, scoop out seeds, drain tomatoes upside-down on absorbent paper for 30 minutes. Combine hummus and parsley in bowl, spoon mixture into piping bag fitted with plain tube, pipe mixture into tomatoes. Snow Peas: Carefully split each pea along 1 side. Combine cheese, rind, juice, butter and dill in bowl, beat with electric mixer until smooth. Spoon mixture into piping bag fitted with star tube, pipe mix¬ture into snow peas.
Mushrooms: Remove stems from mush¬rooms. Place mushrooms, stem side up, on oven tray, brush with oil, grill until mushrooms begin to soften; cool. Heat butter in pan, add curry powder and nuts, cook, stirring, until nuts are lightly browned; cool. Top mushrooms with curried nuts.
Serves 4.

Answer 8

It is really good with tuna in pita bread (add whatever else you want of course). Or in a tuna pasta salad or any other type of pasta salad. Just buy the already marinated artichokes.