Artichoke hearts???

[samiam]

I like these but DH has never eaten them so I was wondering if any of you lovely monkeys had a way of cooking artichoke hearts that would make him eat them? I have a bag of frozen ones from trader joe's just waiting patiently in my freezer.

[gobucks]

I've got a great recipe for artichoke dip, but I use canned. Might work w/frozen though, just thaw before making. Here's my recipe;

2 8oz cream cheese, softened
1 cup mayo
1 cup grated parmesan cheese
1 tsp garlic salt (more or less to taste)
2 cloves garlic, minced (more or less to taste)
1 can artichoke hearts, roughly chopped

Mix cream cheese, mayo, parmesan cheese, garlic salt and cloves. Add artichoke hearts. Bake at 375 for 30 minutes. Set under broiler after baking to brown top. Serve with tortilla chips.

[bee]

This looked good...........Rachael Ray made it on Friday on 30 minute meals.

Chic Greek Salad
Recipe courtesy Rachael Ray

1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar, eyeball it
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil, eyeball the amount
2 cans imported tuna in oil, drained
12 pepperoncini hot peppers
1 cup pitted kalamata olives

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.

Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

[bee]

This was posted awhile back on Copykat by GG. First time I made it, it was lacking something so the 2nd time I made it I added sweet Italian sausage and pepperoni slices cut in half. Actually, any kind of sausages would work great with this, even chicken sausages.



ARTICHOKE, OLIVE & CHICKEN BAKE

1½ cups uncooked pasta, like rotini or penne or ziti
1 T olive oil
1 medium onion, chopped
½ green pepper, chopped
2 cups shredded cooked chicken (I add cooked Italian sausage and pepperoni too)
1 can (14½ oz.)diced tomatoes with Italian style herbs, undrained (I used Rotels the 2nd time and they were even better)
1 can (14½ oz.) artichoke hearts, drained and quartered
1 can (6 oz.) sliced black olives, drained
1 tsp dried Italian seasoning
2 cups (8 oz.) shredded mozzarella cheese (provolone works great too or a combo of cheeses)
1/2 cup sliced mushrooms, optional

Preheat oven to 350º. Spray 13x9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper; cook and stir for 1 minute. Add chicken (and sausage & pepperoni, if using), tomatoes with juice, artichokes, pasta, olives and Italian seasoning; mix well. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.

Bake, covered for 35 minutes or until hot and bubbly. Garnish with basil if desired.

Makes 8 servings

[bee]

What an excellent dish to make. This will serve 2 people.



Jumbo Shrimp and Artichokes over Fettuccine Pasta
(like Rock Bottom Brewery's)

4 TBS olive oil
1 pound shrimp, deveined, cleaned and rinsed well
2 TBS fresh chopped garlic
1 can artichoke hearts in brine, drained and cut into bite-sized pieces
5 pieces sundried tomatoes, chopped
3 oz. white wine - Sauvignon Blanc works well
Juice of 1/2 lemon
4 oz. cold butter
Salt and Pepper to taste
Fettuccine Pasta (precooked)
Basil to garnish

Heat skillet over medium high heat and add oil; add shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes; stir gently. Add wine and lemon juice and reduce until sauce is thickened and almost dry. Lower heat and slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce). Add the pre-cooked pasta and season with salt, pepper and basil.

Garnish each plate with olives and parmesan cheese.

[chefkel]

Artichoke Gratinata

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan


Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.