RECIPES

  Print this page

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.

FAVORITE DIPS FROM CASTROVILLE

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!

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.

  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

BABY ARTICHOKE CHICKEN SAUTÉ

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

GRILLED ARTICHOKES

Method:

1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. 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.
5. 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.
6. Serve hot or room temperature

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.

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

BAKED ARTICHOKECASSEROLE

   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.

Courtesy California Artichoke Advisory Board

FOCACCIA-STUFFED ARTICHOKES

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

  

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.

ARTICHOKE FRITTATA

>    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

   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. Makes 4 servings.

Courtesy California Artichoke Advisory Board

CASANOVA'S APPASSIONATA DIP

This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food, an artichoke with a delicious dip.

In a bowl, combine sour cream, mayonnaise, chives, horseradish and salt; chill. Garnish with additional chives. Serve with steamed artichoke(s).

To prepare artichokes: Wash and trim stem so artichoke stands upright. Cut off top quarter of artichoke; if desired, snip tips off remaining petals with kitchen scissors. Stand prepared artichoke in deep saucepan or pot with 3inches of boiling water. Oil, lemon juice, and seasonings may be added to cooking water, if desired. Cover and boil gently, checking water level occasionally, 25 to 40 minutes depending upon size or until a petal near the center pulls out easily.

BABY ARTICHOKES, HAM & FETTUCCINI

Saute ham, shallot and garlic in butter. Add chicken stock and bring to a boil. Add fettuccini and toss. Add artichokes; heat through. Sprinkle with Parmesan cheese and olives.

*For preparation of baby artichokes see the directions and photos under Basic Preparation. You will need about 2 pounds of chokes, approximately 20-24 artichokes.

After trimming to hearts, cook in boiling water, flavored with lemon juice & garlic until just tender. Let the chokes cool; cut in half or quarters.

FRENCH FRIED ARTICHOKE HEARTS

Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.

*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.

---

ARTICHOKE AND ROASTED RED PEPPER SALAD
WITH ROASTED RED PEPPER DRESSING

An approved California 5 a Day recipe created with adult tastes in mind.

Salad

8     medium California artichokes, prepared and cooked as directed for whole artichokes
   4     red bell peppers
          Lettuce leaves (optional)
   ½    cup sliced red onion
   ½    cup sliced ripe olives

Roasted Red Pepper Dressing
   1     roasted red bell pepper (reserved from salad preparation)
   ¹/ 3   cup balsamic vinegar
   ¼    cup white wine or cider vinegar
   2     cloves garlic, minced
   1     tablespoon chopped fresh basil*
   1     teaspoon chopped fresh rosemary*
   1     teaspoon sugar

1. Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
2. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
3. Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
4. Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
5. Spoon dressing over salads. Makes 8 salads.

*NOTE: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil; and 1/2 teaspoon crushed dried rosemary.

Serving Suggestion: Chill dressing: Arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.

Nutrients Per Serving: Calories 88; Protein 4.7 g; Carbohydrate 19 g; Fat 1 g; Calories from fat 12%; Calories from saturated fat 2%; Sodium 189 g; Cholesterol 0 mg; Dietary fiber 5 g.

Recipe Courtesy California Artichoke Advisory Board

---

 

Home | Top | View More Recipes