SPINACH ARTICHOKE SPREAD

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

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

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

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

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

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

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.