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

VEAL SHANKS AND ARTICHOKE HEARTS WITH CHICK-PEAS

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

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.