Went to Artichoke Festival... bought too many artichokes... recipe help...?!


Question: Went to Artichoke Festival!.!.!. bought too many artichokes!.!.!. recipe help!.!.!.!?
my bf and I went to the artichoke festival in Castroville, CA last weekend and he bought more than 40 artichokes!. I made steamed/boiled artichokes and grilled artichokes, but I am sick of eating the same stuff!. Please give me some good recipes for how to make them, or please give me some recipes for dips!. I'm looking for pickled, salads, marinades, and anything else your mind can come up with please!.

Thanks!.

10 points goes to the person who gives the mostWww@FoodAQ@Com


Answers:
PARTY ARTICHOKES WITH THREE DIPS


4 Large California Artichokes
Selection of Dips (recipes follow)

Wash artichokes under cold running water!. 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 two to three inches boiling water!. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired!.) 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!. Cool completely; cover and refrigerate to chill!. Makes 4 artichokes!.



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CREAMY THAI DIP
? cup creamy peanut butter
? cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger

Combine all ingredients; mix well!. Makes ? cup!.
Variation: For "Oriental Dip," omit peanut butter!.


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HONEY MUSTARD DIP
? cup prepared mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons honey

Combine all ingredients; mix well!. Makes about 3/4 cup!.



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"SHIP AHOY!" DIP
1 can (6-1/2 ounces) minced clams
2 tablespoons reserved clam juice
3 ounces cream cheese softened
1 teaspoon lemon juice
? teaspoon garlic salt

Drain clams, reserving 2 tablespoons clam juice!. Blend cream cheese with lemon juice and garlic salt!. Stir in clams and reserved clam juice!. Refrigerate until ready to serve!. Makes about 3/4 cup!.



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FAVORITE DIPS FROM CASTROVILLE


HERBED MAYONNAISE
1 cup mayonnaise
1 teaspoon each chopped parsley and chives (or green onions, green part only)
? teaspoon chopped tarragon

Mix all ingredients well!.



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PESTO MAYONNAISE
1 cup mayonnaise
3 tablespoons or more pesto sauce (frozen is best for color)

Mix thoroughly!. Adjust amounts to your taste!.



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CURRY MAYONNAISE
1 cup mayonnaise
2 teaspoons curry powder
2 teaspoons butter

Melt butter in a small pan!. Add curry powder!. Bubble gently for a minute or two over low heat to eliminate any bitterness from the curry powder!. Cool and add to mayo!.



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SOY SAUCE MAYONNAISE
1 cup mayonnaise
? cup soy sauce (more or less to taste)
A dash of garlic powder

Mix thoroughly!.



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LOW CALORIE DILL DIP
1 cup plain yogurt
? cup reduced calorie mayonnaise
2 tablespoons minced green onion
3 teaspoons chopped capers
? teaspoon dried dill weed

Combine all ingredients well!. (4 servings, 104 calories)



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Butter
Many artichoke lovers prefer melted butter for their artichokes!. The more creative among them add just about anything to the butter, particularly a touch of garlic powder, a few drops of lemon juice, minced dried dill, parsley, whatever turns you on!. Delicious!


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ARTICHOKE BENEDICT




4 medium California
artichokes
4 slices (1/4-inch thick)
Canadian bacon
4 eggs
Hollandaise Sauce (recipe
follows)

Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation)!. Brown Canadian bacon slices in skillet!. Poach eggs in boiling, salted water!. Spread leaves of artichoke open like flower petals!. Remove center petals and fuzzy centers from artichokes and discard!. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs!. Spoon on Hollandaise Sauce and serve immediately!.



Makes 4 servings!.


HOLLANDAISE SAUCE
3 egg yolks
? cup water
2 tablespoons lemon juice
? cup firm cold butter, cut into eighths
1/8 teaspoon paprika
dash ground red pepper

In small saucepan, heat together egg yolks, water and lemon juice!. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges!. Stir in butter, 1 piece at a time, until melted and sauce is thickened!. Stir paprika, red pepper and salt to taste!. Remove from heat!. Serve warm!. Cover and chill if not used immediately!.

Makes about ? cup


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BABY ARTICHOKE CHICKEN SAUTé



16 California baby artichokes
? cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
? cup chicken broth
1 pound fettuccine, cooked and drained

Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves!. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside!. Add remaining 2 tablespoons oil and sauté onions until tender!. Add artichokes to skillet with garlic, basil and rosemary!. Cook until artichokes are tender, about 5 minutes!. Stir in browned chicken and drizzle with chicken broth; heat through!. Salt and pepper to taste, if desired!. Serve over hot fettuccine!.

Makes 4 servings


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GRILLED ARTICHOKES

(Recipe for 4 artichokes, 8 servings ? artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day!. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping!.

Ingredients:
4 large artichokes
? cup balsamic vinegar
? cup water ? cup soy sauce
1 T minced ginger
? cup olive oil

Method:

Slice artichoke tops off, crosswise!. Trim Stems!.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily!.
Drain artichokes!. Cool!. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals!.
Mix remaining ingredients in a large plastic bag!. Place artichokes in the bag and coat all sides of the artichokes!. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour!.
Drain artichokes!. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium!. Grill until lightly browned on the cut side, 5 to 7 minutes!. Turn artichokes over and drizzle some of the remaining marinade over the artichokes!. Grill until petal tips are lightly charred, 3 to 4 minutes more!.
Serve hot or room temperature



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COUSCOUS-STUFFED ARTICHOKES


4 large California artichokes
1? cups chicken broth
1 teaspoon curry powder
? teaspoon ground cumin
? teaspoon garlic salt
1 cup instant couscous
? cup currants
? cup sliced green onion
? cup toasted slivered almonds, chopped
? teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional



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!. Makes 4 generous servings!.

Nutritional information per serving: calories 385; protein 13!.1 g; carbohydrate 53!.7 g; fat 14!.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5!.1 g

COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals!. Refrigerated in a covered container, they will keep up to a week!.

Courtesy California Artichoke Advisory Board


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BAKED ARTICHOKE CASSEROLE


2 medium California artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base!. Edible portion of petals should remain on artichoke bottom!. Continue to snap off and discard thick petals until central core of pale green petals is reachedWww@FoodAQ@Com

Artichoke Benedict

4 medium California
artichokes
4 slices (1/4-inch thick)
Canadian bacon
4 eggs
Hollandaise Sauce (recipe
follows)

Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation)!. Brown Canadian bacon slices in skillet!. Poach eggs in boiling, salted water!. Spread leaves of artichoke open like flower petals!. Remove center petals and fuzzy centers from artichokes and discard!. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs!. Spoon on Hollandaise Sauce and serve immediately!.

Makes 4 servings!.

HOLLANDAISE SAUCE
3 egg yolks
? cup water
2 tablespoons lemon juice
? cup firm cold butter, cut into eighths
1/8 teaspoon paprika
dash ground red pepper

In small saucepan, heat together egg yolks, water and lemon juice!. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges!. Stir in butter, 1 piece at a time, until melted and sauce is thickened!. Stir paprika, red pepper and salt to taste!. Remove from heat!. Serve warm!. Cover and chill if not used immediately!.

Makes about ? cupWww@FoodAQ@Com

CHIPOTLE MAYONAISE

1/2 C mayonaise
3 TBSP chopped cilantro
1 green onion, minced
1/2 - 1 TBSP (depending on taste) minced canned chipotle
chilis in adobo
1 tsp fresh lime juice


STUFFED ARTIICHOKES

combine minced garlic, chopped parsley, seasoned bread crumbs and parmejan (little less than half quantity of bread crumbs!. cut bottom of artichokes so they will stand upright!. remove outer leaves and cut about 1 in off top!. rub with lemon to prevent discoloring!. spread leaves and stuff, drizzle with olive oil!. place in baking pan with some water and cover tightly with foil!. bake at 325 about 1 1/2 hours, or until leaves come off easily!. make sure water is always in pan!.Www@FoodAQ@Com

I don't think artichokes keep very long so you have to do something quick!.
1!. I would search for a recipe to make marinated hearts!. They are great to use in so many things!.
2!. I like to experiment with different dips!. Again search the net or pick some that have been suggested!. My favorite presentation is to push the leaves down flat around the center, scoop out the flower and fill with the dip!. Learned that one at the Whaling Station restaurant on Cannery Row!.
3!. Take that short drive to Gilroy, not to buy a car, and I will take off your hands what need to get rid of :-)!.
I have a little question!. Are you planning on getting 40 lbs of garlic at the Garlic festival!?
Have fun!.Www@FoodAQ@Com

roast them! Prepare them as you would for steaming, but cut them lengthwise into quarters!. Toss with kosher salt and extra virgin olive oil!. Roast at 400 degrees in a large, shallow pan (you want to make sure they have room to spread out so they don't steam)!. Check after 30 minutes, may need more time depending on size!. Serve with fresh lemon juice!.Www@FoodAQ@Com

It's the season for Artichoke and I have a very good recipe for you!.This recipe calls for Artichoke harts!.
8 hearts
2 potatoes cubed
1 carot cut in roundel's
2 onions sliced
1 small bunch of dill finely cut
1/2 cup olive oil
1 tbsp chicken base
salt+pepper and the juice of a lemon
water to cook

In a heavy pot put the olive oil ,onion and dill and saute for a few minutes,add the vegetables and continue a bit more!.
Add the rest of ingredients and enough water to cover the vegetables and cook until done!.30-40 min!.
It is an excellent vegetarian recipe or a side for any kind of meat!.http://www!.hummingbirdpublications!.com The Glorious Taste of Greece[Your objective should be not quantity but quality]Www@FoodAQ@Com

You can blanch them and freeze the hearts and stesm for later use!. Be sure to blanch in water than has lemon juice in it, to prevent them from darkening!.

Some good recipes:


Sugar Pie's Artichoke Tapenade

1 (14 oz) can quartered artichoke hearts, drained (or equivalent amount of steamed fresh hearts)
1 (8 oz) jar marinated artichoke hearts, drained (or equivalent amount of steamed fresh hearts)
2 Tbsp!. fresh parsley, rough-chopped
2 Tbsp!. EVOO
1 Tbsp!. canola oil, or mild salad oil
1/3 cup!. freshly grated Parmesan cheese
1 Tbsp!. lemon juice
1/4 tsp!. granulated garlic
1/2 tsp!. kosher salt, to taste
few grinds black pepper, to taste

Sort through artichoke quarters, removing any tough outer leaves!. Place all ingredients in food processor, and pluse until a coarse paste is formed!. Adjust salt and pepper as desired!. Yield: 1? cups!.

Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO!. Toast in 375oF oven 4-5 minutes!. Remove, and spread with artichoke tapenade!. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes!. Top w/ FGBP and serve!. Good hot or at room temp!.

also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast!.
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Boursin Dijon Lemon Artichoke Dip

1 tub of Boursin cheese
2 tablespoons capers (more or less to your taste)
1 tablespoon dijon mustard
juice of one fresh lemon
drizzle of good olive oil

In a small bowl, combine the lemon juice and capers!. Mash the capers up and add the boursin and dijon mustard!. Drizzle in just a bit of olive oil to give it a smooth dip consistency!. It can be as thick or thin as you like!. You can also leave the capers whole if you like the little bursts of flavor!.
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Olive Garden Spinach Artichoke Dip

3 Fresh artichokes
1 1/2 Lemon, juice squeezed
1 1/2 tsp Salt
OR
1 1/2 can(s) Artichokes (drained and sliced)

1 1/2 lb(s) Cream cheese
12 oz Mascarpone cheese
3 Tbsp All purpose flour, sifted
12 oz Grated parmesan
3/8 tsp Fresh Thyme leaves
3/8 tsp Crushed red pepper
3/16 tsp Ground black pepper
1 1/2 Tbsp Fresh Italian parsley, chopped
1 1/2 Garlic clove, minced
1 1/2 oz Green onions, chopped
3/8 tsp Salt
6 oz Fresh spinach, chopped

Preparation with Fresh Artichoke
- Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice!.
- Let artichoke cool down!. Clean, peel and slice artichoke!.
- Follow Dip Preparation below using fresh artichokes!.

Dip Preparation
- In a large bowl, mix all ingredients!.
- Spray a 14" non stick baking pan with Pam; fill pan with mixture!.
- Bake at 325oF for about 25 minutes or until internal temperature in the center reaches 165oF!.
- Serve hot with toasted Italian bread!.
- Sprinkle top with parmesan cheese!.

Serves 6

--Olive Garden website
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Grilled Artichoke with Smoked Tomato Vinaigrette

4 large artichokes
1 lemon, juiced
1/4 cup olive oil
Salt and freshly ground pepper
Smoked Tomato Vinaigrette, recipe follows

Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot!. Boil for 30 to 35 minutes or until tender!. Remove artichokes from pot and let cool!.

Preheat grill!. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke!. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes!. Turn over and grill an additional minute!.

Smoked Tomato Vinaigrette:
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup olive oil

Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth!.

--Bobby Flay
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Rice-a-Roni Artichoke Salad

1 box chicken flavored rice a roni, cooked and refrigerated til cold
2 jars (6 oz each) marinated artichoke hearts, drained, marinade reserved, and artichokes cut into small pieces
2 green onions, chopped
1 (8 oz) can sliced water chestnuts, drained
12-16 stuffed green olives, sliced
1/3 cup mayonnaise
1/4 tsp curry powder

In lg bowl, combine cooked rice, artichokes, green onions, water chestnuts, and olives!. In small bowl whisk together reserved artichoke marinade, mayonnaise, and curry powder!. Fold mayo mixture into the rice mixture until thoroughly blended!. Cover and refrig until well chilled!.
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LEMON ARTICHOKE CHICKEN
This dish is elegant enough for company but simple enough for weeknight meals!. Prep and Cook Time: about 1 hour!.

4 boned, skinned chicken breast halves (about 8 oz!. each), rinsed, dried, and pounded to an even thickness of ?-?”
? tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz!.) quartered artichoke hearts, drained
2 Tbsp!. dry sherry
2 Tbsp!. grated lemon peel
2 tsp lemon juice
? cup whipping cream
? cup grated parmesan cheese

1!. Preheat oven to 350°!. Season both sides of chicken with S&P!. In a 10” frying pan over med-high heat, melt the butter!. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side!. Transfer chicken to a 9”x13” baking dish and add artichoke hearts!.

2!. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes!. Add cream and stir!. Remove from heat and pour sauce over chicken!. Sprinkle with cheese!.

3!. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes!.

--Sunset Magazine, Feb 2006
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