Shrimp & Artichoke Stuffed Fish

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 !

another-great-artichoke-recipe-to-try...click here !

Artichoke and Bean Crostini

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

First of all 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

And then 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.

Next 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.

And then 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 !

Spinach-artichoke-spread.

Three Cheese Hot Artichoke Dip

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

First of all preheat oven to 350 degrees F.

And then in a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Next is to beat in the mayonnaise until smooth. And then 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

Crawfish Artichoke Recipe

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

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

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

Stewed Artichoke with Olives & Morrocan Spice

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

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

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

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

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

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

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

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

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

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.

DONNA'S JAZZED UP ARTICHOKE DIP

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

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