Artichoke recipes Video


Saturday, November 29, 2008


DONNA'S JAZZED UP ARTICHOKE DIP ...try this nice artichoke recipe. Great one !

  • 3 teaspoons butter
  • 1 teaspoon garlic, chopped
  • 3/4 cup onion, chopped
  • 1/2 cup slivered blanched almonds
  • 4 cups fresh spinach (stir until wilted)
  • 1/2 cup light mayonnaise
  • 4 oz. cream cheese, softened
  • 1 cup Parmesan cheese
  • 1 can artichoke hearts, drained, chopped
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1/3 cup chopped roasted red peppers drained and chopped
  • ground black pepper and a few dashes of hot pepper sauce

Melt butter in pan and sauté garlic and onion until soft. Add almondsand cook until lightly browned. Add spinach and stir until wilted.Remove from heat. In a large mixing bowl, cream together cheeses andmayonnaise. Fold in artichokes, tomatoes and peppers.
Add ground pepper to taste and few dashes of pepper sauce. Fold inspinach mixture.
Turn into oven proof dish. Top with fresh parsley and paprika Bake at350 for 25 minutes or until hot and bubbly. Serve with crackers. The artichoke recipe is ready to serve. Enjoy it !



SPINACH ARTICHOKE DIP ...another nice artichoke recipe ! Try it ! Nice ....

  • 1 large sour cream
  • 1 box frozen chopped spinach
  • 1 jar artichoke (puree)
  • 1 envelope savory herbs with garlic
  • 1 bag shredded Italian cheese
  • 2 fresh baked White Mountain breads
In a medium to large saucepan, heat the sour cream add the frozen spinach (does not need to be thawed). When both are heated and mix well add the jar of pureed artichoke, mix well add 1 envelope of Savory Herbs with Garlic; mix well.

Add the whole bag of shredded cheese and mix well. When the cheese is melted and well blended, remove from heat.Take one of the White Mountain Breads, and remove most of the center, creating a bowl-like interior. Pour spinach dip into center.
Cut the removed section and the second bread into small pieces and place on tray around bread-bowl. The artichoke recipe is ready to serve....Enjoy!!



VEAL SHANKS AND ARTICHOKE HEARTS WITH CHICK-PEAS ...a great artichoke recipe to try ! Nice one !

  • six to eight 2-inch-thick veal shanks (5 pounds total) *SEE NOTE
  • 1 1/2 cups dried chick-peas, picked over
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • (2) 10-ounce packages frozen artichoke hearts, thawed, halved lengthwise if large
  • 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and minced
  • Salt & pepper to taste
  • 2 cloves garlic, smashed
  • 3 tablespoons lemon zest, slivered (garnish)
NOTE: each tied securely with kitchen string to keep meat attached to bone

Make the veal:
Preheat oven to 275°F.
In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt, pepper and garlic. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.)

While shanks are roasting, in a large saucepan combine chick-peas with enough water to cover by 4 inches and simmer, covered partially, 1 1/2 to 2 hours, or until tender but not falling apart. Drain chick-peas in a colander. Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered.
Transfer shanks to a deep platter and keep warm, reserving pan juices.
In a large heavy skillet heat oil over moderate heat until hot but
not smoking and cook onion, stirring, until softened. Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes. Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and purée. Stir purée into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste.
The artichoke recipe is ready to serve...enjoy it !



ROASTED RACK OF LAMB WITH ARTICHOKES ...a great artichoke recipe ...try it !

  • 1 lemon, quartered
  • 4 artichokes
  • 1 pound Jerusalem artichokes (sunchokes)*, peeled and cut into 1-inch wedges
  • 4 medium red onions, cut into 6 wedges - leaving enough of root ends to keep wedges intact.
  • 16 unpeeled garlic cloves plus 1 tbsp. finely chopped garlic
  • 2 tbsp. plus 2 tsp. extra-virgin olive oil
  • 2 frenched racks of lamb** (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat.
  • 3 Tbsp. fresh oregano leaves or 2 tsp, dried oregano, crumbled
  • 1/2 tsp. kosher salt (coarse)
  • 2 tsp. freshly ground pepper
  • 1/2 cup chicken broth
Into a bowl of water, squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem from 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless steel knife and cut off the top 1-1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub
artichoke quarters all over with a remaining lemon quarter and drop it in the bowl of water. Prepare other 3 artichokes in the same manner, using other lemon quarter if necessary.

Preheat oven to 475*F.

In a saucepan of boiling salted water, blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichoke 5 minutes, and drain.
In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 Tbsp. olive oil and salt and pepper to taste. Roast vegetables in
middle of oven 20 minutes.

While vegetables are roasting, heat a heavy 12-inch skillet over moderatly-high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over, and brown 2 minutes more. Transfer lamb to a plate and cool slightly.In a small bowl, stir together chopped garlic, oregano, coarse salt, freshly ground pepper. and remaining 2 tsp. olive oil, and rub all over lamb.

Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes. or until a meat thermometer inserted in fleshy section registers 130*F for
medium-rare. Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely for 10 minutes.To pan, add garlic broth and salt and pepper to taste, and on top of stove deglaze over moderately-high heat, scraping up brown bits. Boil sauce until it thickens slightly and transfer to sauceboat.
Cut lamb racks in half or into individual chops and serve with vegetables. The artichoke recipe of lamb is ready to serve.....enjoy your meal ! Nice !



SPINACH ARTICHOKE SPREAD ...a nice artichoke recipe....try it ! Great !

  • 3 cloves garlic, peeled
  • 1 cup sour cream
  • 1 pkg Good Seasons Italian Salad Dressing Mix
  • pinch of red hot pepper flakes
  • 1 can artichoke hearts, drained
  • 1 10 oz package chopped frozen spinach, thawed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup blue cheese or blue cheese crumbles
  • 1/4 cup roasted red peppers
  • paprika

In the bowl of a food processor or blender, puree garlic; add sour cream, Salad Dressing Mix, and red hot pepper flakes. Process until smooth.
Thaw and thoroughly drain spinach; squeeze out any excess moisture.
Add remaining ingredients except roasted peppers (these can be found in jars in the Italian section of the supermarket). Process until slightly chunky. Coarsely chop the peppers and stir in.
Mound in a festive bowl. Sprinkle paprika in the center for color, and top with a sprig of parsley. Surround with an assortment of crackers and vegetables for dipping. The artichoke recipe is ready to serve....


MARINATED OLIVES, RED PEPPER, AND ARTICHOKE HEARTS ...a nice artichoke recipe....try this one !

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh Italian parsley
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon whole grain Dijon mustard
  • 9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise
  • 1 large red bell pepper, cut into matchstick-size strips
  • 4 ounces small button mushrooms, trimmed, quartered
  • 1 small onion, thinly sliced
  • 3/4 cup pitted Kalamata olives, (brine-cured) black olives, quarteredlengthwise

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasiionally. This can be
made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and the artichoke recipe is ready to serve.


ARTICHOKES ITALIANO LIMONCELLO...try this nice artichoke recipe...a great one !

  • 4 medium artichokes
  • 1 lemon
  • 3 cups fresh breadcrumbs (or, thick Italian bread, crusts removed and torn into small pieces)
  • 1/4 cup extra virgin olive oil plus 2 tablespoons additional olive oil
  • 1/2 onion or 2 shallots, minced
  • 1/2 cup diced fresh mushrooms
  • 3 cloves garlic, minced
  • 1 tomato, diced
  • zest of 1/2 lemon
  • 2 tbsp fresh parsley, minced
  • 1 tsp Italian seasoning
  • 1/2 cup of freshly grated Parmesan cheese
  • sea salt
  • freshly ground pepper
  • 5 tbsp Caravella Limoncello
  • 1/2 cup water
  • 4 tbsp butter, melted

Trim the artichokes by cutting off the upper 1/3 and removing the tough outer leaves. With a spoon, remove the center leaves and fuzzy chokes, leaving a center cavity.
Squeeze fresh lemon juice into the cavity and cut surfaces to prevent discoloration. Toss breadcrumbs with 1/4 cup olive oil and spread onto a sheet pan.
Bake at 400°F for 10-12 minutes or until slightly golden brown. Remove and let cool.
In a medium skillet, heat the remaining 2 tablespoons olive oil and sauté onion and mushrooms for about 3 minutes. Add garlic and sauté for another minute. Add tomatoes, lemon zest, parsley, Italian seasoning and sauté for another minute. Remove from heat and stir in the cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and three tablespoons of Caravella Limoncello.
Drain artichokes and fill the center and in between the leaves with stuffing. Place artichokes into a shallow baking dish and drizzle with 2 tablespoons of melted butter. Top with remaining Parmesan cheese.

Pour 1/2 cup water into the pan, cover with foil and bake at 375°F for 45 minutes, or until a knife easily pierces the center of the artichoke.

To serve:

In a small saucepan, melt the remaining 2 tablespoons of butter and cook until lightly browned. Add the remaining 3 tablespoons of Caravella Limoncello and stir. Remove from heat and drizzle over cooked artichokes. The artichoke recipe is ready to serve .....immediately......Nice taste !


Sunday, August 24, 2008

Baby Artichoke Provencal Recipe

Try this unique artichoke recipe. The Baby artichokes are sauteed with carrots, leeks, garlic, and wine, then topped with mild cheese and olives. The dish is conveniently served at room temperature.


* 18 baby artichokes
* 1/2 cup best-quality olive oil
* 3 large carrots, peeled and cut into small dice
* 3 leeks (white part and 3 inches green), well rinsed, dried, and chopped
* 4 cloves garlic, minced
* Salt and freshly ground black pepper, to taste
* 1/2 cup dry white wine
* 1 Tablespoon fresh lemon juice
* 4 ounces Montrachet or other soft mild chevre
* Nicoise or Ligurian olives (garnish)

Cut the stem and 1/4 inch of the top from each artichoke. Trim the tough outer leaves with a scissors.
Heat the oil in a saucepan large enough to hold all the artichokes upright over medium-high heat. Add the carrots, leeks, and garlic. Saute, stirring frequently, for 10 minutes. Season to taste with salt and lots of black pepper.

Place the artichokes upright on the bed of vegetables and pour in the wine. Sprinkle the lemon juice over the tops of the artichokes. Cover the pan and simmer over medium low heat for 20 to 25 minutes. Remove from heat and cool to room temperature.

Remove the artichokes from the vegetables and set aside. Crumble the chevre cheese into the vegetable mixture and fold gently together.

Spoon the vegetable mixture onto a platter or 6 individual serving plates. Arrange the artichokes on top of the vegetables, spooning a few vegetables over the tops. If you are serving on plates, allow 3 artichokes per serving. Garnish with olives and serve at room temperature.
...and the baby artichoke recipe is ready to serve......nice !


Braised Artichoke With Tomatoes and thyme

Another nice artichoke recipe to try. The Artichokes are sauteed with onions, garlic, thyme, and tomatoes, then served over pasta and sprinkled with Parmesan. The only time-consuming part is trimming down the artichokes. The rest of the preparation is quite easy.

* 1 lemon
* 4 medium artichokes (about 2 pounds)
* 1/4 cup olive oil
* 1 medium onion, minced
* 4 medium cloves garlic, minced
* 1 Tablespoon minced fresh thyme leaves
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (28-ounce) can whole tomatoes packed in juice
* 1 pound linguine or long, thin pasta
* Freshly grated Parmesan cheese to taste

Cut the lemon in half and squeeze the juice into a large bowl of cold water. Add the lemon halves to the bowl. Work with just one artichoke at a time and dip it into the water bath if it starts to discolor as you proceed. To begin actual preparation, bend back and snap off the tough outer leaves on the artichoke. Remove several layers until you reach leaves that are mostly pale green or yellow except for the tips. Cut off the pointed leaf tops that are dark green. (Trim about 1 inch from a medium artichoke.) Trim the base of the stem and use a vegetable peeler to remove the dark green outside layer of skin from the stem. Use a knife or the vegetable peeler to remove any dark green leaf bases that may still encircle the top of the stem.

The next step is to quarter the artichoke lengthwise, leaving part of the stem attached to each piece. Beginning at the stem end of each quarter, slide a small, sharp knife under the fuzzy choke and cut toward the leaf tips. Discard the choke. Cut the cleaned artichoke quarters into 1/4-inch-thick wedges. Drop the wedges into the bowl with the acidulated water. Once one artichoke has been completely trimmed, repeat the procedure with the next artichoke.

Heat the olive oil in a large saute pan with a cover. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the garlic and saute for 1 minute. Drain the artichokes and add them to the pan along with the thyme, salt, pepper, and 1 cup water. Simmer briskly until most of the water in the pan has evaporated, about 10 minutes.

Coarsely chop the tomatoes and add them to the pan along with all of their packing juice. Cover the pan and simmer gently, occasionally using a spoon to break apart the tomatoes, until the sauce thickens and the artichokes soften completely, about 35 minutes. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, bring 4 quarts of salted water to a boil in a large pot. Cook and drain the pasta. Toss the hot pasta with the artichoke sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated Parmesan cheese passed separately....hmmm great tasting artichoke blends ! The artichoke recipe is ready to serve...great taste ! Enjoy it !


Crab and Artichoke Spaghetti Sauce

Another great artichoke recipe to try . The Marinated artichoke hearts are combined with fresh crab, spaghetti sauce, and herbs for a fast and easy pasta sauce topped with Parmesan cheese. You can save time by using canned crabmeat and store-bought spaghetti sauce if you wish.


* 2 (6-ounce) jars marinated artichoke hearts
* 1/4 to 1/2 pound fresh crabmeat (or 1 can crabmeat)
* 16 ounces homemade meatless spaghetti sauce (or 1 bottle meatless spaghetti sauce)
* 1/4 cup butter
* 2 to 3 cloves garlic, pressed
* 1/2 teaspoon oregano leaves, crumbled
* 1/2 teaspoon thyme leaves, crumbled
* 1/4 teaspoon rosemary leaves, crushed
* 1/2 teaspoon basil leaves, crushed
* Cooked spaghetti or linguine
* Parmesan or Romano cheese or a mixture of both

In a saucepan heat marinated artichoke hearts and crabmeat (or 1 can king crab meat). In another pan heat spaghetti sauce. In third pan melt butter, garlic, oregano, thyme, and rosemary leaves. Place cooked spaghetti or linguine on a large platter and arrange crab and artichokes alternately across top. Pour spaghetti sauce over half the dish and garlic butter over other half. Sprinkle Parmesan/Romano cheese over top....The artichoke recipe is ready to amazing taste !



Try this great artichoke recipe...the HOT ARTICHOKE DIP.... a classic one !

  • 1 can artichoke hearts drained and diced
  • 1 small can diced mild green chilies
  • 1 small bunch green onions diced
  • 1 cup mayonnaise
  • hot sauce, to taste
  • 1 cup freshly shredded Parmesan cheese

Heat in microwave until cheese is bubbly and hot all the way through. Best served with packaged bagel or pita chips. The artichoke recipe is ready for you.....nice taste !