Artichoke recipes Video


Thursday, December 10, 2009



A nice artichoke recipe to try !
  • 8 fresh California baby artichokes
  • 1 quart water
  • 1 lemon, juiced
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 4 peppercorns
  • ½ pound angel hair pasta
  • 3 tablespoons olive oil, divided
  • 3 eggs, beaten
  • 2 cups heavy whipping cream
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • or 1 teaspoon dried basil crushed
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1 medium tomato, chopped
  • ½ cup sautéed mixed mushrooms


Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.

In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. The artichoke recipe of frittata makes 4 servings.



A great artichoke recipe to try !
  • Focaccia 4 large California artichokes
  • 2 cups focaccia or herbed bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon chopped fresh oregano
  • Salt and pepper

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. The artichokes recipe is ready to serve and makes 4 servings....nice ! Enjoy it !



  • 4 large California artichokes
  • 1½ cups chicken broth
  • 1 teaspoon curry powder
  • ¾ teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 cup instant couscous
  • ¼ cup currants
  • ½ cup sliced green onion
  • ½ cup toasted slivered almonds, chopped
  • ½ teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • Plain lowfat yogurt, optional

Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. The artichokes recipe is ready and makes 4 servings.



  • 4 large artichokes
  • ¼ cup balsamic vinegar
  • ¼ cup water ¼ cup soy sauce
  • 1 T minced ginger
  • ¼ cup olive oil


1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. The artichoke recipe grilled is ready to serve hot or room temperature. Enjoy it !



A nice artichoke recipe to try !
  • 16 California baby artichokes
  • ¼ 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
  • ½ cup chicken broth
  • 1 pound fettuccine, cooked and drained
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. The artichoke recipe is ready to serve over hot fettuccine.

Monday, May 11, 2009

Artichoke Mushroom Cannelloni Lasagna

Artichoke Mushroom Cannelloni Lasagna Recipe

  • 1 (12-inch) lasagna noodle with fluted sides
  • Filling Ingredients (see recipe below)
  • Creamy Roasted Garlic Sauce (see recipe below)
  • 1 tablespoon grated Fontina cheese, divided
  • Arugula leaves, spinach leaves, or basil leaves, cut into a chiffonade*
  • Lemon zest
  • Balsamic vinegar glaze, (Trader Joe's sells in a handy squirt bottle)**

* Chiffonade refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonade, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.

** Faux Aged Balsamic Vinegar - If you don't have this glaze in your pantry - do as the chefs have learned to do, reduce your balsamic vinegar with a little brown sugar.

Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving).
Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use..
Makes 2 servings.

  • 1 tablespoon butter
  • 2 ounces Shiitake mushrooms, sliced thinly
  • 1 clove garlic, sliced thinly
  • 1/4 cup leeks, white part only sliced thinly
  • 1 artichoke bottom chopped finely
  • 1/4 cup dry vermouth
Melt butter in a skillet over medium heat, add the mushrooms, garlic, leeks and artichoke bottom. Saute for approximately 7 to 8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste. This can be made ahead of time and heated before serving.

Creamy Roasted Garlic Sauce ingredients:
  • 2 garlic cloves unpeeled
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon dry white wine
  • 3/4 cup whipping cream
  • 1/4 cup Parmesan cheese, finely grated
  • Dash of freshly grated Nutmeg
  • Kosher salt and cracked pepper to taste
Preheat the oven to 400°. Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil and place in a small oven proof pan. Roast until garlic is soft for 30 minutes.
Remove from oven; when cool squeeze out the garlic and mash it slightly.
Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smooth. Add salt and pepper according to taste.

Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each plate.
Lay the lasagna on a flat surface; cut in two crosswise, now you have two strips of lasagna, each are approximately 6-inches long.
Lay noodles out flat, spread approximately 1/4-cup Filling Ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2-inch border on all sides. Roll up each noodle and place seam
side down on the creamy garlic sauce.
Place the arugula (or spinach or basil) chiffonade and lemon zest on top of the roll. Decorate the plate with Balsamic vinegar glaze and the artichoke recipe is ready to serve. Bon apetit ! Enjoy !

Artichoke Hearts with Crab

Artichoke Recipe of Hearts with Crab

  • Dijon Viniagrette
  • 1 1/2 pounds cooked blue crab meat, lump crab meat, or Dungeness crab meat*
  • 3 medium-size lemons, divided
  • 3 quarts cold water, divided
  • 6 large artichokes
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 2 strips red bell pepper, diced, for garnish
  • 1 small head Radicchio


Prepare Dijon Vinaigrette and set aside until ready to use. If using fresh (not canned) crab meat, carefully clean the crab meat of any shells or cartilage; set aside.
Into a large bowl, squeeze the juice of 1 lemon into 1 quart of the water. Cut the stems of the artichokes even with the bottoms. Pull off and discard all leaves. Using a melon baller or a spoon, remove and discard the choke. Trim the bottoms and put them in the lemon water.

Into a large pot, squeeze the juice from the remaining 2 lemons into the remaining 2 quarts cold water. Add the vegetable oil and whisk in the flour. Bring the liquid just to the boil; add the artichoke bottoms. Reduce the heat to low and simmer artichoke hearts approximately 12 to 15 minutes or until the point of a knife penetrates them easily. Remove from pan and let cool.

Place each artichoke bottom on an individual serving plate. Spoon 1 tablespoon Dijon Vinaigrette into each artichoke bottom and sprinkle each with 1/2 teaspoon chives. Divide the crab meat into 6 equal portions and mound it onto the artichoke bottoms, drizzling with additional Dijon Vinaigrette. Sprinkle each with another 1/2 teaspoon chives and a few pieces of red bell pepper. Pass any remaining vinaigrette separately. The artichoke recipe makes 6 servings

Dijon Vinaigrette:
  • 1/4 cup white wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • Pinch coarse salt and freshly ground white pepper
  • 12 cup walnut oil
Process the wine vinegar, Dijon mustard, salt, and pepper with the metal blade of a food processor, about 5 seconds. With the motor running, pour the walnut oil through the feed tube in a steady stream. Process until mixed, about 5 seconds.

Artichoke and Goat Cheese Bruschetta

Artichoke Recipe with Goat Cheese Bruschetta

  • 18 baguette bread slices, cut on the diagonal about 1/4-inch thick
  • Extra-Virgin olive oil
  • 2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
  • 1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
  • 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • Freshly ground black pepper
  • 6 ounces creamy goat cheese, crumbled

Preheat oven to 375 degrees F.
Brush baguette slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese.
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter. The artichoke recipe is ready to serve...great ! Enjoy !