Artichoke Mushroom Cannelloni Lasagna

Artichoke Mushroom Cannelloni Lasagna Recipe

INGREDIENTS

• 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.

INSTRUCTIONS
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.

INGREDIENTS :

• 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

INSTRUCTIONS
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

INSTRUCTIONS
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.

Assembly:
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 !
hot-artichoke-dip.

Artichoke Hearts with Crab

Artichoke Recipe of Hearts with Crab

INGREDIENTS

• 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

INSTRUCTIONS

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

INSTRUCTIONS
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.
hot-artichoke-dip.

Artichoke and Goat Cheese Bruschetta

Artichoke Recipe with Goat Cheese Bruschetta

INGREDIENTS

• 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

INSTRUCTIONS
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 !
moroccan-stuffed-artichoke-recipe.