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.