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 !