Artichokes : COLLECTION

From: (Micaela Pantke)

Date: Mon, 6 Sep 93 09:31:59 +0200


From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden)


2        Small Jars of marinated artichoke hearts
1/4 cup  mayo
1/2 cup  parm. cheese
paparika (to taste - I put about 1 table spoon)
cayenne pepper (to taste - I put about 1/4 teaspoon)

Chop up artichoke hearts (I put them in the food processor) and mix with
all of the other stuff.  Put in an oven safe bowl and bake @ 350 for 20
minutes or pop in the microwave for 4 minutes.

Dip what ever you like - I prefer wheatable crakers.

From: (Stephanie da Silva)


8 oz     cream cheese
12 oz    shredded mozzarella
1 cup    mayonaise
1 cup    grated parmesan
1        onion (finely chopped)
2        cloves of garlic (finely chopped)
2 small jars (approx 13oz) marinated artichoke hearts (drain well)
         - tear artichokes apart with your fingers
2 bags of pita bread

Cut up pita bread into chip size triangles, seperate and bake on a
cookie sheet until crispy (approx 5 minutes).

Combine all other ingredients and mash (a kitchenaid mixer works great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until

Serve hot out of the oven and scoop up dip with pita bread.  If you
intend to take this to a party or are having friends over be prepared to
recite this recipe a number of times.  My wife and I bring xerox copies
with us!

From: (Stephanie da Silva)


1 cup     mayonnaise or sour cream
1 cup     parmesan cheese grated
2 cans    water packed artichoke hearts
sprinkle  garlic powder
sprinkle  paprika

Cut artichoke hearts into small pieces.  Mix all ingredients together
except paprika.  Put into baking dish and sprinkle paprika on top for
color.  Bake at 350 degrees f for 20 minutes or until bubbly.  Serve
with crackers or baguette thins.  People usually rave about this one!

From: (Bill Maddex)


1 1/2 cup   basmati rice
4           large cloves garlic
wee bit     olive oil
pinch       each of dried thyme, marjoram and basil
3 cups      water.
8           canned (not marinated) artichoke hearts

Rinse rice several times, until rinse water runs clear.  Saute garlic
and herbs in olive oil until fragrant, about two minutes, being ultra
careful not to scorch the garlic.  Add rice and saute andother two or
three minutes.  Add artichoke hearts and saute another minute.  Add
water and bring to a boil.  Cover, reduce heat and cook about fifteen
minutes.  Turn off burner and let sit five more minutes.  Fluff with

I got the idea for this while flipping through a book called _Trucs_of_
the_Trade_ @a bookstore one day.  I don't remember what all the guy
called for, but this seemed like the logical accopaniment to the above. 

From: (Stephanie da Silva)


3        medium sized eggplants, ends trimmed
2        large, firm tomatores, halved lengthwise, cored and thinly sliced
1/3-1/2 cup  olive oil (75 to 125 ml)
1        large onion, finely chopped
4        garlic cloves, thinly sliced
4        tender artichokes
1/2 cup  small pitted black olives, rinsed (125 ml)
2        bay leaves, crumbled
1 tsp    mixed dried thyme, oregano and savory (5 ml)
Salt and pepper

Split the eggplants lengthwise.  Place the halves, split side down, on a
chopping board, and cut each half lengthwise into 1/2 inch (1 cm)
thicknesses, leaving the slices attached at the stem end to form fans. 
Slip tomato slices into the slits of the eggplant halves.  Oil a large
gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter
half the onion and garlic over the bottom.  Arrange the eggplant halves,
gently forced together, side by side in the dish. 

Pour the remaining olive oil into a bowl.  Pare the artichokes to the
hearts and quarter them, removing the chokes; place the hearts
immediately into the oil, turning them around to coat them completely
and protect them from contact with air.  Force the quartered artichoke
hearts and the olives into the crevices around the eggplant fans.  Fit
in the bay leaf fragments here and there, scatter the remaining onion
and garlic over the surface, and sprinkle with the herbs, salt and
pepper.  Press everything into place to form as regular a surface as
possible.  Dribble the oil left over from the artichokes over the entire
surface, adding a bit more if necessary.  Place a sheet of aluminum foil
loosely over the surface and bake for about 1 1/2 hours, starting with a
very hot oven, preheated to 450F (230C), and turning the heat down to
about 350F (180C) after 10 minutes or so. 

When done, the stem ends of the eggplants should be soft to the touch.
Sierve as an hors d'oeuvre, at room temperature.  

From: (Barry Hayes)


Take an untrimmed artichoke and wash it out by running water through it
and shaking it out a few times.  Cut the stem back to about 1 cm below
the base -- you don't want to trim as much as you would if you were
steaming.  Leave the outer leaves and tops on. 

Put one choke in a container, base down.  I just use the plastic bag I
brought it in.  Nuke on high for 4 minutes [your milage may vary], maybe
turning it if your microslave is uneven.  Maybe let it sit a while to
steam a bit more.  Now throw away about one or two layers of leaves and
eat the rest.  For guests, you could trim the top now, and if you
suspect that any bitter bits are left in the stem, trim that as well. 

From: (Stephanie da Silva)


1 pkg           frozen pastry shells (6), defrosted
8 oz.           Chevre cheese, crumbled or feta cheese
1/4 cup         cut up onion slices
8 ounces        marinated artichoke hearts, drained & chopped
2 Tablespoons   sliced black olives
grated paremasan cheese

Stack 3 pastry shells together & roll them out to measure 8" (this makes
a big one you can do it like this & have people cut off a slice or make
little ones).

Place pastry on a lightly greased cookie sheet.

When you defrost shells don't let them get too soft - just so they are
still chilled.

Combine the next 4 ingredients & place in center of pastry leaving a 1"
border along the edge.  (you can also add some garlic to the mixture)

Roll out the remaining shells in the same fashion & place over the
filling.  Press & sel the edges with the tines of a fork.  Scallop them
in a decorative fashion.  Pierce top with fork & brush tip with a little
water & sprinkle with a little grated parmesan cheese.

You can either bake it now or put it in the fridge until the next day if
need be.

Bake in a 400 oven for about 25 minutes or until top is a deep golden
brown.  place in a platter & cut into wedges to serve.  Serves about 6.

If you assemble this in advance that's fine but don't bake it until just
before serving.

From: (Stephanie da Silva)


6          medium artichokes
1 1/2 lb   raw small chrimp
8 tblsp    lemon juice
4 3/4 tsp  salt
1/2 tsp    tarragon
1/4 tsp    ground black pepper
1 cup      mayonnaise

To prepare the artichokes, remove the stems, cut one-half inch off the
tops and snip off the sharp tips of each leaf.  Then cook, tightly
covered, in plenty of boiling water to which you have added two
tablespoons of the lemon juice and two teaspoons of salt, until the base
can be pierced wtih a fork, 30 to 40 minutes.  Drain well. 

To cook shrimp, bring one quart water to a boil, add one tablespoon
lemon juice and two teaspoons salt.  Add shrimp and bring the water to a
boil again.  Reduce heat and simmer, covered, three to five minutes or
until shrimp have turned pink.  Reserve one-half cup of the water the
shrimp were cooked in.  Then drain, peel and clean the shrimp.  Reserve
18 shrimp for garnish.  Place remaining shrimp in a blender with the
reserved liquid, the remaining five tablespoons of lemon juice,
seasonings, including the remaining three-quarter teaspoon of salt, and
one cup of mayonnaise.  Blend until the shrimp are broken up.  Chill the
mixture in the refrigerator, where it will become considerably thicker,
until ready to fill artichokes. 

To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully.  After you have
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the fuzzy
choke with a spoon.  If it doesn't come easily, cut around it with a
grapefruit knife.  Don't overcook the artichoke lest it fall apart when
you handle it. 

From: (Leslie Forte)


1             10oz pkg cheese or chicken stuffed tortellini
4 whole       marinated artichoke hearts 
2 to 3 tblsp  roasted red pepper or pimento, diced
4 tblsp       reduced calorie mayonnaise
1 tblsp       dijon mustard
1 tblsp       parmesean cheese, grated
2 tblsp       basil, chopped
2 tblsp       parsley, chopped
salt and pepper

Cook tortellini, rinse and drain well.  Toss with 1 tblsp of the
marinated artichoke liquid to keep from sticking together.  More may be
added for flavoring of desired.  Drain artichokes Cut into chunks. 
Combine remaining ingredients and toss gently in a large bowl to
combine.  Refigerate if not served immediately. 

Canned non-marinated artichokes can also be used - in that case, use
some olive oil to keep the pasta from sticking together and a little bit
of vinegar may be needed to give the salad a kick. 



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