Artichoke Recipes

Penne with Artichoke Hearts

Penne with Artichoke Hearts
9 ounces artichoke hearts, cooked
8 ounces fresh spinach, washed
1 pound penne, cooked al dente
1 onion, thinly sliced
2 cloves garlic, minced
3/4 teaspoon oregano
salt and pepper, to taste
3/8 cup dry white wine
3 tablespoons lemon juice
3/4 cup lowfat ricotta cheese
1 tablespoon lemon zest, grated
Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.

Artichoke Pie (Anginaropita)

Artichoke Pie (Anginaropita)
# 4-5 spring onions, finely chopped
# 6 artichokes, hearts only
# 6 tablespoons dill, finely chopped
# 3 eggs
# 1 teacup of olive oil
# 1 teacup of milk
# salt and pepper
# 1 teacup of grated parmesan cheese
# 1 lb 2 oz (half a kilo) puff pastry
# Heat the olive oil in a saucepan and sauté the onions until transparent
# Slice the artichoke hearts and add them to the saucepan along with the dill
# Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan
# Transfer the artichoke mix into a bowl and allow to cool
# Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time
# Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each
# Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides
# Pour the artichoke mixture into the dish and cover with the other pastry sheet
# Beat an egg yolk and use it to brush the pie cover
# Bake in a medium oven for about 45 minutes

Broccoli And Artichoke Casserole

Broccoli And Artichoke Casserole
14 oz can artichoke hearts
1/2 cup butter
8 oz cream cheese (soft)
1 1/2 tsp lemon juice
2 ea 10 oz. broccoli chopped
1 x Saltine cracker crumbs
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained.
Combine butter, cream cheese and lemon juice. Add broccoli that’s been cooked and drained. Pour mixture over artichokes. Top with crumbs.
Bake uncovered 25 minutes 350 degree oven. For zip add garlic powder, Worcestershire, salt, Tabasco.

Marinated Artichoke Hearts

Marinated Artichoke Hearts
1 (9 ounce) package frozen artichoke hearts
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon garlic salt
Cook artichoke hearts according to package directions. Drain and put into small bowl. Combine remaining ingredients and pour over artichoke hearts. Chill at least 2 hours.

Artichoke Bottoms and Shrimp with Shallot Vinaigrette

Artichoke Bottoms and Shrimp with Shallot Vinaigrette
1 pound large shrimp (about 24)
Juice and pulp of 1 lime
1 tsp balsamic vinegar
2 tsp olive oil
2 shallots, minced
1 tbsp fresh thyme or 1 tsp dried thyme
8 artichoke bottoms, quartered
6 large Swiss chard leaves, chopped
2 scallions, minced
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes.
In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme.
In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and scallions and toss well.
Serve at room temperature or chilled.

Cream of Artichoke Soup

Cream of Artichoke Soup
1/2 to 3/4 cup chopped shallots and onions
(green or white)
2 medium carrots, sliced
2 medium ribs celery, sliced
3 to 4 Tablespoons butter
1 bay leaf
1/2 teaspoon thyme
4 cups chicken broth
1 (14 ounce) can artichoke hearts, drained and sliced
Salt to taste
Pepper to taste
2 egg yolks
1 cup whipping cream
Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil.


Spinach and Artichoke Casseroles

Spinach and Artichoke Casseroles
1 can (14 oz) Artichoke hearts
3 pk chopped spinach, frozen
1/2 lb cream cheese
2 tbsp mayonnaise
4 tbsp butter or olive oil
6 tbsp milk
Pepper to taste
1/3 c Parmesan or romano cheese, fresh grated
Serves 10 If frozen artichokes are used, cook according to instructions. Do not overcook.
Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes.
In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.
Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned.
You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.

Artichokes with cod

Artichokes with cod
* 10 artichokes
* 1/4 kg boiled cod
* 1 medium size potato, boiled and mashed
* Juice of one lemon
* 1 garlic clove, mashed
* olive oil
* Salt
* Pepper
Slice the stem of the artichokes and remove the outer leaves. Rub each artichoke heart with a lemon and put all of them in a saucepan. Boil them in salted water until they soften. In a bowl mix the cod, the potato mash, the garlic, two spoons of oil, salt and pepper. Mix well and try to make a soft and creamy mixture. Stuff the artichoke hearts with the cod mixture and serve.
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