Can you give me some recipes that use artichoke hearts?!
thanks
Answers: I picked up some frozen artichoke hearts...anyone have any good recipes?? Preferably meatless??
thanks
I made this up for my vegetarian kids, we add shrimp for my husband and I.
Saute one onion chopped in 2 tsp olive oil, add one jar of sliced pimento, and one package (or can) of quartered artichoke hearts, and one cup vegetable broth. Season with salt, pepper and dried thyme. Simmer together until the chicken broth is reduced. Add 1/4 cup cream or light sour cream and 1/4 parmesan cheese.
Add hot drained pasta of your choice (we like farfalle), stir and serve with additional parmesan.
1. Boil the artichokes and peel when tender.
2. Sliced thinly like julienne cut.
3. Saute garlic, onions, pepper and 2 table spoons oyster sauce.
4. Pour-in the artichoke for 3 minutes.
5. Serve on top of hot rice.
Simple but the best!!!
These came from cooks.com
MOM'S EASY HOT ARTICHOKE DIP
1 can drained artichoke hearts
1 small can diced green chilies
1 cup mayonnaise
1 bunch diced green onions
hot sauce (to taste)
1 cup fresh grated Parmesan cheese
In a casserole dish dice up artichoke hearts, add in the other ingredients mix well. Microwave until cheese is bubbly. Best served with bagel chips, Melba rounds or pita chips.
PASTA WITH CHICKEN AND ARTICHOKES
4 boneless chicken breast halves, cut into chunks
2 tbsp. olive oil
2 cloves garlic, minced
1 (28 oz.) can plum tomatoes
1 can tomato paste
1/2 can water or wine
1 tsp. Italian season (or to taste)
1 can artichoke hearts
Pasta of choice
Parmesan cheese
Heat oil in a saute pan. Add garlic and saute a few minutes; add chicken and cook just until chicken turns white. Set aside in a saucepan. Combine tomatoes, drained slightly and coarsely chopped, with tomato paste and water or wine. Add seasoning. Simmer 30-45 minutes. Add chicken and simmer an additional 20-30 minutes. Drain artichoke hearts and cut in half or quarter. Add to sauce and heat through. Serve over pasta and sprinkle with cheese. Sauce can be made early in day and reheated.
A really good strata.....Love this stuff. I usually use canned artichoke hearts but i'm sure frozen will be even better....Here you go!
4 Tbs. butter
2 packages (9 ounces each) frozen artichoke hearts, thawed ( converted from canned to frozen)
1/4 cup chopped shallots
1/2 tsp. dried thyme
1/2 cup oil-packed roasted...or not.. pimentos, or you can use roasted red peppers.
3/4 pound challah, cut into 1-inch cubes lightly toasted. I just put them on a baking pan and toast them a bit in the oven while prepping the other ingredients.
1 1/2 cups grated Cheddar cheese
4-1/2 cups milk
5 eggs
4 egg yolks
salt and pepper
1/2 cup grated Parmesan cheese (optional)
Preheat oven to 350 degrees.
In a large skillet melt the butter. Cook the artichoke hearts, shallots and thyme until tender
Butter a 13-by-9-inch baking dish. Put the bread cubes in pan and then sprinkle the artichoke mixture and the cheddar cheese and toss. Layer the pimento or roasted peppers on top of the tossed bread mixture.
In bowl whisk the milk with the eggs, yolks and salt and pepper. Pour into baking pan/over the bread artichoke mixture. You then sprinkle the parm cheese on top or you can sprinkle more cheddar cheese...all a matter of taste.
Bake for about 50 minutes or until custard is set.
Note* You can put this all together the night before or hours prior to baking and let it stay in the fridge covered and bake later in the day or the next day.
Throwing Them In the Bin :S I Hate Artichokes Fullstop LoL Sorry Just Thought I Would Add That Inn
Hot Artichoke and Sundried Tomato Dip
1/4 C freshly shredded Parmesan cheese
1/2 C sour cream (reg or no fat)
1/2 C mayo
1/2 C chopped sundried tomatoes (softened)
8 ounces shredded Swiss cheese
14 ounce can artichoke hearts, drained and chopped
1/4 tsp garlic powder
1/4 tsp hot pepper sauce
chopped parsley
Heat oven to 350.
Combine all ingredients except parsley.
Spoon into 9 inch Quiche pan.
Bake 22-26 minutes or until edges are very lightly browned. Sprinkle with parsley and paprika.
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Hot Feta Artichoke Dip
1 can artichoke hearts, drained and chopped
1 (8oz) pkg Athenos Traditional Feta Cheese, Crumbled
1 Cup mayo
1/2 C shredded Parmesan cheese
1 jar (2oz) diced pimentos, drained
1 clove garlic, minced
Mix all ingredients
Spoon into a 9 inch pie plate or 3 Cup shallow baking dish
Bake at 350 for 20-25 min until lightly browned. Can be made ahead the night before.
Bake uncovered at 350 for 30-35 minutes or until lightly browned.
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Hot Spinach - Artichoke Dip
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 (14oz) can quartered artichoke hearts, drained
1 (5.5 oz) container garlic and herb soft spreadable cheese (Alouette)
1 C shredded parmesan cheese
1 (8 oz) container sour cream
1/2 C mayo
1 (2oz) jar chopped pimiento
6 bacon slices, cooked and crumbled
Stir together spinach and next 6 ingredients. Spoon into lightly greased 11x7 inch baking dish
Bake at 400 degrees for 20 minutes or until bubbly. Optionally, sprinkle with bacon.
******
Maui Artichoke and Crab Dip
2 - 16 oz loaves King's Hawaiian Bread
3-8 oz pkg cream cheese, softened
1 C mayo
1/3 C Dijon mustard
3/4 tsp cayenne pepper
1 tsp garlic powder
2 - 14 oz cans artichoke hearts, drained and chopped
12 oz crab
8 oz shredded cheddar cheese
Carefully hollow out one loaf of bread, leaving 1 inch all the way around. Cube the other loaf to dip.
Combine remaining ingredients, save 4 ounces cheese for garnish. Heat and pour into hollowed out loaf.
I like chicken and artichoke pasta or pizza.
Grilled chicken breasts, artichokes, basil pesto, feta cheese!
serve with penne pasta or place ingredients on pizza dough use the pesto as the pizza sauce and bake great flavor!!