This thread will be for any green veggie. Be it Broccoli, Asparagus, Spinach, Collard Greens, Artichokes or whatever. It's all good.
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 reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside. Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.
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 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. 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.
(Recipe for 4 artichokes, 8 servings ½ 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.
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
16 California baby artichokes ¼ 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 ½ 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
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 ¼ cup water 2 tablespoons lemon juice ½ 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 ¾ cup
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 CREAMY THAI DIP ¼ cup creamy peanut butter ¼ 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 ¾ cup. Variation: For "Oriental Dip," omit peanut butter. HONEY MUSTARD DIP ¼ cup prepared mustard 2 tablespoons cider vinegar 2 tablespoons soy sauce 2 tablespoons honey Combine all ingredients; mix well. Makes about 3/4 cup "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 ¼ 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.
3 fresh large artichokes 1 lemon, sliced 2/3 cup water 1/2 cup sun dried tomatoes, chopped 1/2 cup seasoned bread crumbs 1/2 teaspoon garlic salt 1/4 cup golden raisins 1 tablespoon olive oil 2 tablespoons butter, melted Trim stem and leaves off artichokes and place in microwave safe container with the lemon slices and water. Sprinkle with garlic salt. Cover and cook on high for 12 minutes. Meanwhile mix bread crumbs, tomatoes, raisins. Add olive oil. When the artichokes are tender, stuff the crumb mixture down into the leaves. Drizzle with butter, cover and cook on high 2 minutes. Let stand covered 5 minutes before serving.
Thoroughly wash 2 medium artichokes, allowing a small amount of water to cling to the leaves. Wrap in wax paper. Place on a glass plate or dish. Microwave on HIGH power for 5 to 7 minutes, rotating 1/4 turn halfway through the cooking. Rest, covered, for 5 minutes before serving.
Large artichokes Extra-virgin olive oil Kosher salt Freshly-ground black pepper Lemon halves Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil. Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug. Drain the artichokes and rinse them in cold water. Cut the artichokes in half lengthwise. Brush them with olive oil, then sprinkle with salt and pepper. Place the artichokes on the grill, cut sides down. Grill them for about 10 minutes, or until the cut sides are browned. Coat the artichokes liberally with more olive oil, then squeeze the lemons over them. Serve along with a bowl of kosher salt for sprinkling over the artichokes.
4 fresh artichokes 1 lime, thinly sliced 2 teaspoons salt, divided 1/2 cup vegetable oil 1/3 cup vinegar 1 teaspoon grated lime rind 1/3 cup fresh lime juice 1 tablespoon finely chopped fresh parsley 1 tablespoon dried leaf basil Rinse artichokes in cold water. Turn each artichoke on its side; with sharp knife cut 1-inch off top. Cut off stem close to base. Remove any loose leaves around the bottom. Snip off sharp leaf tips with scissors. In large saucepan or kettle, bring 3 inches water to boiling; add lime slices, 1 teaspoon salt and artichokes. Heat to boiling; reduce heat and simmer, uncovered, 30 to 40 minutes, until stem end of artichokes are tender when pierced with a fork and leaves pull easily from the base. Turn upside down to drain. In large bowl combine oil, vinegar, lime rind and juice, parsley, basil and remaining 1 teaspoon salt; mix well. Add artichokes; spoon marinade over. Refrigerate 6 hours or overnight, if possible. Spoon marinade over artichokes occasionally.
Cut about one inch off the top of each artichoke. Then trim the large, outer leaves straight across with a scissors to get rid of the sharp, spiny points. This also makes them look more attractive. Slice just a little bit off the stem so that the artichokes will sit flat in the Dutch oven. Put 1 to 1 1/2 inches of water and 1 to 2 tablespoons white or apple cider vinegar in the bottom of a Dutch oven. Set the artichokes in the Dutch oven. Chop several scallions (tops and bottoms). Tuck these scallion pieces down inside the leaves. Cover the pot tightly and simmer for about 1 hour. These are good served with mayonnaise mixed with a generous amount of dill weed or melted butter mixed with fresh lemon juice. You can also serve them with Hollandaise Sauce or fresh lemon juice mixed with extra virgin olive oil.
4 cooked artichoke bottoms (can use canned) 4 tablespoons butter or margarine 3/4 cup chicken stock 4 tablespoons butter 6 tablespoons flour 1 cup milk 1 1/3 cups grated Swiss cheese Salt and pepper 6 eggs, separated Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms in a single layer and heat briefly. Add stock and simmer one minute. Set aside. Melt remaining butter in a saucepan and whisk in flour. Cook one minute and slowly whisk in milk. Whisk until smooth. Stir in cheese, egg yolks, salt and pepper. Beat in egg whites until they hold soft peaks. Fold them into the cheese mixture and pile onto artichoke bottoms. Bake at 350 degrees F for about 20 minutes or until puffed and golden. Serve immediately.
Prep: 10 min, Cook: 15 min.
Prep: 10 min, Cook: 10 min.
Prep: 10 min, Marinate: 20 min.
Prep: 5 min, Cook: 10 min.
Prep: 5 min, Cook: 10 min.
Prep: 5 min, Cook: 10 min.
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