Artichoke recipes Video


Wednesday, October 17, 2012

Shrimp & Artichoke Stuffed Fish

Try this artichoke recipe. Shrimp, artichokes, and tomatoes flavor a bread stuffing for mild white fish.

Artichoke Recipes Ingredients:

* 1 medium onion, thinly sliced
* 1 garlic clove, minced
* 2 Tablespoons dry sherry or water
* 1 teaspoon olive oil
* 1 can (16 ounces) tomatoes, well drained and coarsely chopped
* 1 jar (14 ounces) water-packed artichoke hearts, well drained and coarsely chopped
* 6 ounces small cooked and peeled shrimp
* 2 Tablespoons finely chopped fresh parsley leaves
* 1/2 teaspoon dried basil leaves
* 1/4 teaspoon salt (optional)
* 1/8 teaspoon ground black pepper
* 1-1/2 cups seasoned crumb-style stuffing mix

* 1 pound skinless mild white fish fillets
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Parsley sprigs for garnish

To prepare the stuffing:
Preheat the oven to 200 degrees F. In a 12-inch nonstick skillet, combine the onions, garlic, sherry or water and oil. Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions are tender. Add the tomatoes, artichokes, shrimp, parsley, basil, salt (if using), and black pepper. Stir to combine well.

Bring to a boil. Cook for 3 to 4 minutes, or until the liquid has thickened and only about 1/4 cup remains. Stir in the stuffing mix. Reduce the heat and cook, stirring frequently, for an additional 2 minutes. Transfer to a baking dish and keep warm in the oven.

To prepare the fish:
Rinse out and dry the skillet. Coat the pan with nonstick spray. Sprinkle the fish with salt and pepper. Working in batches, transfer the fish to the skillet. Cook over medium heat for 3 to 6 minutes per side, or until cooked through. Arrange the stuffing on a platter or on individual plates. Top with the fish. Garnish with the parsley....and this artichoke recipe is ready...hmmm amazing taste ! here !

Tuesday, August 28, 2012

Artichoke and Bean Crostini

Artichoke and Bean Crostini

Artichoke Recipes Ingredients

* Vegetable cooking spray
* 4 very thin slices prosciutto
* 12 (1/4-inch thick) slices rustic country bread
* 1/2 cup extra-virgin olive oil, plus extra for drizzling
* 1 (12-ounce) package frozen artichoke hearts, thawed
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 cup grated Pecorino Romano
* 1/2 cup coarsely chopped fresh basil leaves
* 1 teaspoon lemon zest
* 3 teaspoons fresh lemon juice
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper


First of all put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray

And then lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

Next on another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.

And then in a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and the artichoke recipe is ready to serve...nice ! Enjoy it !


Sunday, June 17, 2012

Three Cheese Hot Artichoke Dip

Three Cheese Hot Artichoke Dip

Artichoke Recipes Ingredients

* 1 (8 ounces) block cream cheese, softened
* 1 cup mayonnaise
* 1 (14 ounces) can artichoke hearts, drained and chopped
* 2 green onions, sliced thin
* 1/2 cup grated Parmesan
* 1 cup shredded mozzarella
* Dash hot sauce
* Dash Worcestershire sauce
* Salt and pepper


First of all preheat oven to 350 degrees F.

And then in a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Next is to beat in the mayonnaise until smooth. And then add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies...enjoy the artichoke recipe !

Wednesday, December 7, 2011

Crawfish Artichoke Recipe

Crawfish Artichoke Recipe

Try this artichoke recipe. The Crawfish is seasoned with basil, paprika, onion, garlic, and mustard, then stuffed into artichokes.

Artichoke Recipe Ingredients:

* Seasoning Mix:
* 2 teaspoons dried sweet basil leaves
* 1 teaspoon salt
* 1 teaspoon sweet paprika
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon dry mustard
* 1 teaspoon crushed red pepper
* 1/2 teaspoon black pepper
* 1/4 teaspoon white pepper
* 1/8 teaspoon cayenne
* 1-1/2 pounds cooked crawfish tail meat, in all
* 6 artichokes

* 2 medium cucumbers, peeled and chopped (save 1/2 of the skins)
* 1-1/2 cups nonfat mayonnaise
* 1 (5-ounce) can evaporated skim milk
* 2 Tablespoons freshly grated Parmesan cheese, optional
* Lagniappe (Artichoke and Cucumber Salad Dressing):
* Remaining dressing from stuffed artichokes (about 2 cups)
* 1 (5-ounce) can evaporated skim milk
* 2 Tablespoons balsamic vinegar

Combine basil, salt, paprika, onion powder, garlic powder, dry mustard, red pepper, black pepper, white pepper, and cayenne in a small bowl for the seasoning mix. Sprinkle the crawfish tail meat evenly with 1 tablespoon of the seasoning mix, combine thoroughly, and set aside.

Place a large pot half-filled with water over high heat. Add the artichokes, cover, and cook just until the artichokes are tender about 25 minutes. Remove the artichokes and let them cool.

Place the cucumbers, reserved cucumber skins, remaining seasoning mix, mayonnaise, skim milk, and 1/2 pound of the crawfish tail meat in a blender and puree until smooth and creamy. Set aside.

When the artichokes are cool, cut about 1/2 inch off the top of each and snip the sharp points off all the leaves. Slice off the stems (do not discard them) to flatten the bottoms, but be careful not to cut too close to the artichokes, as you want to keep them intact. Remove all the leaves that have started to fall off, until the artichoke has a nice round appearance. Using your fingers, grab the center leaves around the fuzzy choke, and remove but do not discard them. Carefully remove the choke, and remove and discard all the fibers. With a teaspoon scrape the artichoke leaves and reserve the pulpy meat. Peel the stems and dice them into small pieces.

In a large bowl combine the remaining 1 pound of crawfish tail meat, the diced artichoke, the scrapings from the leaves, and 2-1/2 cups of the mixture from the blender. Place 3/4 cup of this mixture in the center of each artichoke. If you wish, you can at this point serve the artichokes cold. Or, if you prefer them hot, place the filled artichokes in a baking pan and add enough water to come 1 inch up the sides of the pan. Sprinkle about 1 teaspoon Parmesan cheese, if desired, over each artichoke, and bake, uncovered, in a 350 degrees F. oven until the stuffing is hot and the cheese is brown, about 25 to 30 minutes.....The artichoke recipe is ready...hmmm nice and great taste of artichoke meals !


Monday, October 24, 2011

Lemony Artichoke with Feta and Oregano

Lemony Artichoke with Feta and Oregano

Try this artichoke recipe. Baby artichokes are sauteed with garlic, lemon, and oregano, then topped with feta cheese.

Artichoke Recipe Ingredients:

* 1 quart cold water
* 1/4 cup plus 1 Tablespoon lemon juice
* 8 baby artichokes (see Note)
* 4 teaspoons olive oil
* 2 teaspoons unsalted butter
* 4 cloves garlic, minced
* About 3/4 cup chicken stock or water
* Salt and freshly ground pepper
* 2 teaspoons finely chopped fresh oregano leaves
* 2 ounces sheep's milk feta cheese, crumbled (about 1/3 cup; or use cow or goat milk feta)

Artichoke Recipe Instructions:
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice.

Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.

In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute.

Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan.

Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the chicken stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic are sticking to the pan, add a tablespoon or two of stock or water. You want to keep the amount of liquid to a minimum, but you naturally do not want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.)

Remove the cover and turn the heat to high. Add the remaining 1/4 cup chicken stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to medium, and add the 1 tablespoon lemon juice, salt, and pepper to taste, along with the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the feta cheese and serve immediately.

Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described..and this artichoke recipe is ready....great taste..great feast !
Artichoke recipes: moroccan-stuffed-artichoke-recipe.l

Tuesday, September 20, 2011

Moroccan Stuffed Artichoke Recipe

Moroccan Stuffed Artichoke Recipe

Another amazing artichoke recipe to try. Artichoke bottoms are stuffed with a spiced mixture of ground beef, rice, garlic, onions, and tomatoes and baked to tender perfection.

Artichoke Recipe Ingredients:

* 2 tablespoons white rice
* 6 large artichoke bottoms uncooked
* 2 tablespoons olive oil
* 1/3 cup minced onion
* 1/4 pound lean ground beef (about 1/2 cup)
* 1 medium garlic clove, minced
* 1/4 cup chopped cilantro
* 1/4 teaspoon sweet paprika
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 4 fresh or canned plum tomatoes, chopped
* 2 garlic cloves, sliced
* 1/8 teaspoon turmeric

Boil rice uncovered in a small saucepan of 1 cup of boiling salted water for 10 minutes. Rinse with cold water and drain well. Transfer to a medium bowl.

Using a melon ball cutter, remove chokes and small purple leaves from centers of artichoke hearts. Rub with a cut lemon and put in a bowl of water.

Heat 1 tablespoon olive oil in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add ground beef and saute, stirring to crumble meat, about 4 minutes or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt, and pepper. Mix well. Add to rice. Mix well.

Sprinkle artichoke bottoms with additional salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining tablespoon oil into a Dutch oven or wide casserole and add artichokes. Add tomatoes, sliced garlic, turmeric, a pinch of salt and pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes or until artichokes are tender. Serve hot, with a little tomato from pan spooned over each artichoke...and the artichoke recipe of Moroccan is ready to serve...nice taste ! Enjoy it!

Monday, August 8, 2011

Stewed Artichoke with Olives & Morrocan Spice

Another great artichoke recipe to try. The saffron, paprika, turmeric, cumin, and cilantro spice up stewed artichokes with kalamata olives, Moroccan-style.

Artichoke Recipes Ingredients:

* 4 large artichokes
* Juice of 2 lemons
* 2 to 3 Tablespoons virgin olive oil
* 1-1/2 cups finely diced onion
* 1/4 teaspoon turmeric
* 1 teaspoon hot paprika
* 1/4 teaspoon ground cumin
* 1/2 teaspoon freshly ground pepper
* Good pinch of saffron, soaked in a few tablespoons hot water
* Salt
* 4 cilantro branches
* 4 parsley branches
* 1/2 cup kalamata olives, rinsed and pitted
* 1 lemon, quartered
* Cilantro leaves for garnish

Artichoke Recipes Instructions :
To trim the artichokes, break off the tough outer leaves and slice off the inner cone of remaining leaves. Trim the outside with a paring knife, slice the hearts into quarters or eighths, as you like, and remove the chokes. As you work, put the finished pieces in a bowl of water with the lemon juice.

Warm the olive oil in a saute pan or wide skillet with a tight-fitting lid, and add the onion, turmeric, paprika, cumin, and pepper. Cook together for 3 or 4 minutes; then add the saffron with its soaking liquid. Add the artichokes, salt lightly, and add the fresh cilantro and parsley. Cook for another 3 or 4 minutes, turning the artichokes occasionally. Pour 1-1/2 cups water over all, cover, and cook over low heat until the artichokes are tender, about 30 minutes. Add the olives during the last 10 minutes of cooking. Taste and season with salt, if needed.

Serve with the lemon wedges and a garnish of cilantro leaves.
This great artichoke recipe is ready for a great taste and dinner !
turkey-artichoke-pie recipe