ARTICHOKE RECIPES

Crawfish Artichoke Recipe

2011-12-07T04:13:00.000-08:00

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

Lagniappe:
* 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

ARTICHOKE RECIPE INSTRUCTIONS:
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 !

donnas-jazzed-up-artichoke-dip.

Lemony Artichoke with Feta and Oregano

2011-10-24T04:09:00.000-07:00

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

Moroccan Stuffed Artichoke Recipe

2011-09-20T04:07:00.000-07:00

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

ARTICHOKE RECIPE INSTRUCTIONS
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!
Artichoke-and-bean-crostini

Artichoke and Bean Crostini

2011-08-30T15:06:00.000-07:00

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

ARTICHOKE RECIPES INSTRUCTIONS

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

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.

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.

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 !

Three Cheese Hot Artichoke Dip

2011-08-27T15:05:00.000-07:00

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

ARTICHOKE RECIPES INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. 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 !

Shrimp & Artichoke Stuffed Fish

2011-08-15T04:05:00.000-07:00

SHRIMP & ARTICHOKE STUFFED FISH
Try this artichoke recipe. Shrimp, artichokes, and tomatoes flavor a bread stuffing for mild white fish.

Artichoke Recipes Ingredients:

Stuffing:
* 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

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

ARTICHOKES RECIPES INSTRUCTIONS
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 !

Stewed Artichoke with Olives & Morrocan Spice

2011-08-08T04:02:00.000-07:00

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

Turkey Artichoke Pie

2011-08-01T03:59:00.000-07:00

TURKEY ARTICHOKE RECIPE
Try this great Artichoke recipe. The pie crust is made of brown rice and spinach. The filling includes turkey, mushrooms, artichokes, cheese, and spices. It's a meal in a pie. Feel free to substitute chicken for the turkey.

Artichoke Recipes Ingredients:

* 1 bunch fresh spinach (or 1 package frozen spinach)
* 2 cups white or brown rice, cooked
* 4 tablespoons butter
* 10 small artichokes, cooked and prepared as artichoke hearts (or 1 package frozen artichoke hearts, thawed)
* 1-1/2 cups turkey, chopped
* 1 cup Monterey Jack cheese, shredded
* 1/4 pound mushrooms
* 2 tablespoons flour
* 1/2 teaspoon curry powder
* 1/2 teaspoon garlic powder
* 1 teaspoon prepared mustard
* 1 cup milk
* Salt and pepper to taste

ARTICHOKE RECIPES INSTRUCTIONS
Cook spinach, then drain well, pressing out all liquid. Combine spinach with rice. Mix in 2 tablespoons soft butter and press rice mixture evenly over bottom and sides of well greased 9-inch pie pan. Cover and chill up to an hour.
Preheat oven to 350 degrees. Cut cooked artichokes into 2 to 3 pieces or blot dry packaged artichoke hearts, then cut each into 2 to 3 pieces and arrange over rice crust. Top with turkey and cheese.
In skillet over medium heat melt 2 tablespoons butter. Add mushrooms and saute till golden. Stir in flour, curry powder, and garlic powder, and cook until bubbly, then add prepared
mustard and milk and stir until well blended. Add salt and pepper to taste. Pour sauce over pie and bake 40 minutes or until pie is hot and cheese is bubbly. Serve with spiced peaches or apples as a condiment if desired. The artichoke recipe is ready to serve...great taste !
spinach-artichoke-whole-wheat-penne

Spinach Artichoke Whole-Wheat Penne

2010-08-27T15:04:00.000-07:00

Spinach Artichoke Whole-Wheat Penne

A great artichoke recipe ...try this one !

Artichoke recipes Ingredients :
* 1 pound whole-wheat penne pasta
* 3 tablespoons extra-virgin olive oil, divided
* 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
* 1 small bundle farm fresh spinach, stems trimmed
* 1 shallot, peeled and coarsely chopped
* 1/2 cup chicken or vegetable stock, just eyeball the amount
* A handful fresh mint leaves
* A handful lightly toasted slivered almonds
* Kosher salt or freshly ground sea salt and black pepper
* 1 large clove garlic - peeled
* A handful grated Parmigiano-Reggiano cheese

Artichoke Recipes INSTRUCTIONS
Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.

Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.

To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.

In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.

Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and the artichoke recipe is ready to serve...nice ! Enjoy it !

couscous-stuffed-artichokes-recipe

Roasted Artichoke Salad

2010-08-27T15:02:00.000-07:00

Roasted Artichoke Salad
A great artichoke recipe to try !

Artichoke Recipes Ingredients
* 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 shallot, minced
* 3 tablespoons freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 5 tablespoons white wine vinegar or champagne vinegar, divided
* 1/2 cup chopped fresh basil leaves
* 6 tablespoons capers, drained
* 2 jars roasted red peppers, sliced thin
* 1/2 cup minced red onion
* 1/2 cup chopped fresh parsley leaves
* 2 pinches hot red pepper flakes, optional

ARTICHOKES RECIPES INSTRUCTIONS

Preheat the oven to 350 degrees F.

Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.

Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.

Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. The artichoke recipe is ready to serve at room temperature...nice ! Enjoy it !
Shrimp-artichoke-stuffed-fish

ARTICHOKE FRITTATA

2009-12-10T19:06:00.000-08:00

ARTICHOKE FRITTATA

A nice artichoke recipe to try !
INGREDIENTS

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

INSTRUCTIONS

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.
spinach-artichoke-dip.

FOCACCIA-STUFFED ARTICHOKES RECIPE

2009-12-10T18:37:00.000-08:00

FOCACCIA-STUFFED ARTICHOKES RECIPE
A great artichoke recipe to try !
INGREDIENTS

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

INSTRUCTIONS

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 !
couscous-stuffed-artichokes-recipe

COUSCOUS-STUFFED ARTICHOKES RECIPE

2009-12-10T18:34:00.000-08:00

COUSCOUS-STUFFED ARTICHOKE RECIPE

INGREDIENTS

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

INSTRUCTIONS
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.

GRILLED ARTICHOKES RECIPE

2009-12-10T18:31:00.000-08:00

GRILLED ARTICHOKES RECIPE

Ingredients:

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

INSTRUCTIONS

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 !

Turkey-artichoke-pie.

BABY ARTICHOKE CHICKEN SAUTÉ

2009-12-10T18:26:00.000-08:00

BABY ARTICHOKE CHICKEN SAUTÉ
A nice artichoke recipe to try !
INGREDIENTS

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

INSTRUCTIONS
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.
shrimp-artichoke-stuffed-fish

Artichoke Mushroom Cannelloni Lasagna

2009-05-11T19:45:00.000-07:00

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

2009-05-11T19:42:00.000-07:00

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

2009-05-11T19:40:00.000-07:00

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.

DONNA'S JAZZED UP ARTICHOKE DIP

2008-11-29T18:47:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

turkey-artichoke-pie.

SPINACH ARTICHOKE DIP

2008-11-29T18:46:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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!!

lemony-artichoke-with-feta-and-oregano

VEAL SHANKS AND ARTICHOKE HEARTS WITH CHICK-PEAS

2008-11-29T18:42:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

turkey-artichoke-pie

ROASTED RACK OF LAMB WITH ARTICHOKES

2008-11-29T18:40:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

roasted-rack-of-lamb-with-artichokes.

SPINACH ARTICHOKE SPREAD

2008-11-29T18:39:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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

2008-11-29T18:38:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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

2008-11-29T18:32:00.000-08:00

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

INGREDIENTS

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

INSTRUCTIONS
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 !

shrimp-artichoke-stuffed-fish.

Baby Artichoke Provencal Recipe

2008-08-24T04:19:00.000-07:00

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.

INGREDIENTS

* 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)

INSTRUCTIONS:
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 !

moroccan-stuffed-artichoke-recipe.

Braised Artichoke With Tomatoes and thyme

2008-08-24T04:17:00.000-07:00

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.
Ingredients:

* 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

INSTRUCTIONS :
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 !

lemony-artichoke-with-feta-and-oregano.

Crab and Artichoke Spaghetti Sauce

2008-08-24T04:16:00.001-07:00

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.

Ingredients:

* 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

INSTRUCTIONS:
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 serve..wow amazing taste !

crawfish-artichoke.

HOT ARTICHOKE DIP

2008-08-24T04:11:00.000-07:00

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

INGREDIENTS:

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 !

artichokes-italiano-limoncello.