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