Let's get things started with some artichoke recipes.
Remember earlier when I mentioned that good quality frozen vegetables can work just fine for cooking? Well, we're going to start with a recipe for Artichokes a la Grecque that's made using frozen artichokes.
Let the artichokes thaw sufficiently to separate.
In a saucepan, combine the other ingredients.
Bring to a boil and cook over low heat 25 minutes.
Add the artichokes; cook 5 minutes.
Taste for seasoning.
Pour into a dish (not metal), cool, then refrigerate until needed.
The artichokes will keep about 2 weeks. Serves 4-6.
Scrub the artichokes, pare and dice.
Melt the butter in a skillet; saute the onion and garlic 5 minutes.
Add the diced artichokes; saute" until lightly browned.
Mix in the wine, salt and pepper.
Cover and cook over low heat 15 minutes, or until tender.
Cook the artichokes 1/2 minute less than package directs. Drain well and chill.
Beat the egg yolk in a bowl; add the oils, mustard and vinegar, beating steadily.
Mix in the scallions and parsley, and then the shrimp and artichokes.
Marinate in the refrigerator 4 hours, basting occasionally. Serves 6.
Buy medium-sized artichokes; wash and soak in cold water, stem up, for 30 minutes.
Drain well; cut off the stem and force the leaves open.
Cut out the choke (the hairy-looking center).
Mix together the bread crumbs, onion, parsley, anchovies, capers and 2 tablespoons oil.
Fill the centers and brush with the remaining oil.
Arrange in a buttered baking dish; add the broth.
Bake in a 350° oven 1 hour, basting frequently.
Serve hot or cold.
Did you know?
According to Anthony William aka the Medical Medium....
Partially defrost the artichokes.
Mix together the flour, salt and pepper.
Lightly roll each artichoke in the mixture.
Heat the oil in a skillet; sauté the artichokes until browned.
Heat the oil in a deep skillet; sauté the onions 10 minutes, shaking the pan frequently.
Add the artichoke hearts, broth, salt, pepper and tomatoes.
Bring to a boil, cover and cook over low heat 15 minutes.
Sprinkle with the parsley.
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