RECIPES PRINT RECIPES

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.


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.


FAVORITE DIPS FROM CASTROVILLE

Favorite Dips
HERBED MAYONNAISE
1   cup mayonnaise
1   teaspoon each chopped parsley and chives (or green onions, green part only)
¼   teaspoon chopped tarragon

Mix all ingredients well.


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

Mix thoroughly. Adjust amounts to your taste.


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.


SOY SAUCE MAYONNAISE
1   cup mayonnaise
¼   cup soy sauce (more or less to taste)
A dash of garlic powder

Mix thoroughly.


LOW CALORIE DILL DIP
1   cup plain yogurt
¼   cup reduced calorie mayonnaise
2   tablespoons minced green onion
3   teaspoons chopped capers
¾   teaspoon dried dill weed

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


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.

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
BABY ARTICHOKE CHICKEN SAUTÉ


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


GRILLED ARTICHOKES

(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.

Ingredients:
4   large artichokes
¼  cup balsamic vinegar
¼  cup water ¼ cup soy sauce
1   T minced ginger
¼  cup olive oil

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

 


COUSCOUS-STUFFED ARTICHOKES


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 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 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

Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.

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.

   Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. Makes 4 servings.

Courtesy California Artichoke Advisory Board


ARTICHOKE FRITTATA

Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.

    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.


APPASSIONATA DIP
½   cup sour cream
½   cup mayonnaise
1½   tablespoons chopped chives
1   tablespoon prepared horseradish
½  teaspoon salt
  chopped chives, garnish

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


BABY ARTICHOKES, HAM & FETTUCCINI
1   cup smoked ham, julienned
2   tablespoons shallot, chopped
1   teaspoon garlic, chopped
3   tablespoons butter
1  cup chicken stock
4  cups hot cooked fettuccini
1½  cup cooked baby artichokes, halved or quartered depending upon size*
¼  cup grated Parmesan cheese, or to taste
2  tablespoons EACH chopped ripe and green olives

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


FRENCH FRIED ARTICHOKE HEARTS
1   cup fish batter mix
¼   teaspoon baking powder
½   cup water
¼   cup beer
2  pounds baby artichokes, prepared as directed and quartered*
1  cup Italian bread crumbs
¼  cup grated Parmesan cheese
  solid all vegetable shortening for frying, about 1 inch deep

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.


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