What to do with canned or fresh artichokes?
I love artichokes, but I can only prepare both canned and fresh in one way. The fresh ones I steam whole, and then dip the leaves in a vinagrette, while the canned ones I saute with serrano ham and a touch of olive oil and eat it spanish tapas style. can anyone else give me some inspiration?
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
I make a filling for stuffed mushrooms with canned artichoke hearts. It has mayonnaise, scallions, garlic, chopped artichokes, and Parmesan cheese.
Library Lady at 11:39AM on 07/30/07
If you have access to baby artichokes, this is one of my favorite dishes......
1. Peel outer layers down to the more tender bright green leaves and cut top quarter of artichoke off to remove thorns and though edges.
2. Use a veggie pealer to peal the stem and then cut off stem tip
3. Cut artichokes in half lengthwise.
4. Heat up a heavy skillet ( I use my cast iron) add 1-2 tablespoons of olive oil, and a clove or 2 of garlic. Add artichokes and stir a bit. Salt & pepper.
5. Add a 1/2 cup water to and cover to steam for about 5 minutes. Remove cover and let water cook away.
6. Let artichokes crisp a bit. (add a tad more olive oil if needed)
7. Eat and enjoy
One new thing i love to do with any of the leftovers....make a "sandwich" with french bagguette bread, a little butter and warm leftover artichokes...so good!
ThatGirl153 at 11:49AM on 07/30/07
For fresh artichokes. Slice thin the raw artichoke heart and toss with thinly sliced celery and olive oil, put on a plate and generously shave parmigiano-reggiano on top. A little salt and pepper and you are all set. Its a simple but elegant presentation and the taste is wonderful.
www.ilsvont.com
ilsvont at 11:59AM on 07/30/07
I put canned artichokes (and the oil it's packed in) in Greek Salad along with sliced cukes, raw zucchini, feta cheese, black olives, tomatoes, red onion & some red wine vinegar.
NanaJoie at 2:26PM on 07/30/07
Mmmm, what great suggestions!
I forgot that occasionally I will combine cream cheese, artichokes and spinach into a lovely artichoke dip.
B
Hand to Mouth
Making Stock of the Situation
A blog for the penniless gourmet
handtomouth at 4:58PM on 07/30/07
if you like your fresh artichokes steamed, you should try them in a pressure cooker. about 11 minutes for an average sized artichoke...
skkip at 6:37PM on 07/30/07
try experimenting with the dipping sauces you use with your fresh chokes. i usually go vinaigrette also, but there are also recipes for mayo/cream based sauces out there which are equally tasty.
goodbyeohio at 10:42AM on 07/31/07
For steamed artichokes, I just mix some good olive oil into (low-fat) Hellman's mayonnaise - tastes *almost* like homemade.
emily20008 at 10:53AM on 07/31/07
I like to slice Artichokes (from a jar & in oil) and put them on pizza....keep it simpl....pair it with only one other ingredient...we like to use onion or prosciutto or olives...and then just a bit of feta, queso blanco or chevre.
By the way: The leftover oil makes a great vinaigrette for salads or vegetables with just a little vinegar & maybe some mustard whisked in.
For Fresh Artichokes, I love to serve them as the place holder for a dip, mousse or sauce. Like asparagus, it pairs very well with hollandaise.
One thing I have always wanted to try is to deep fry the leaves. They can be served like chips or as a garnish...has anyone done this?
2qrs at 1:20PM on 07/31/07
B-licious:
A restaurant near me makes a fantastic salad with raw baby artichokes. They trim the tough leaves and ends, slice them thinly, and toss them in a Meyer lemon vinaigrette. Then, after the babychokes marinate for a while, they shave fat curls of Parmesan over the lot of it, add freshly ground pepper, and serve it. It will make you see God and his uncles, it's so good.
N
Hand to Mouth
handtomouth at 3:09PM on 07/31/07
I adore artichokes. The canned ones are always good in an antepasta dish. Just place on a plate with some fresh mozz, marinated mushrooms, some good cheeses, olives and enjoy!!
foodiefan at 3:59PM on 07/31/07
i'm slathering. there will be artichoke post forthcoming on the blog - but don't get too too excited, it won't be using any of these absolutely FANTASTIC ideas, as I made it before this post, and then only thought afterwards that maybe my artichoke repertoire could use some expanding.
.
B
Hand to Mouth
Making Stock of the Situation
A blog for the penniless gourmet
handtomouth at 5:26PM on 07/31/07
For the canned (water packed) artichokes: Drain them well and cut each heart in half. Press a couple of teaspoons of soft goat cheese into the center of each heart. Run the artichoke hearts under the broiler until the cheese just begins to get brown. Remove to a plate and drizzle with a good olive oil and a dusting of cracked pepper. If you have basil and/or sun-dried tomatoes that you can chiffonade and sprinkle on as garnish, that's even better!
Amandarama at 12:10AM on 08/01/07
This might be very pedestrian BUT whenever I make it, the bowl gets licked clean!
Thawed chopped spinach, chopped canned artichokes, cream cheese, mayonaisse, sour cream, garlic powder, salt, red pepper flakes, parmesan cheese . . . TADA. Spinach-Artichoke Dip.
I suppose you can serve it hot, but, I tend to serve it room temperature or even cold. Doesn't seem to matter, it gets housed no matter what!!!!
trabo at 11:12AM on 08/01/07
Fresh squeezed lime or lemon juice with some kosher salt and olive oil is another tasty way to have fresh, steamed artichokes.
Artichoke hearts are excellent in a hot/or/cold, roasted garlic, Italian pasta salad [any pasta shape of your choice] with fresh or frozen peas, olive oil, lemon juice, apple cider or rice vinegar, fresh cracked pepper, fresh or dried oregano, fresh or dried basil, lightly sautéed carrots, celery, broccoli, cauliflower, zucchini, diced sun-dried tomatoes (pretty much any vege you love to eat slightly cooked but mostly raw, omit any you or your family don't like). If you're not Vegan you can toss in some diced chicken breast, shrimp, crab or Italian sausage...even garbonzo or red beans are great!
P.S. To make my own roasted garlic (that lasts me a long, long time) I buy those big bulk packages of peeled garlic and I toss them into some tin-foil with olive oil and kosher salt and slow roast them and then pour them into clean pickle jars and keep them in the fridge.
cheffy at 1:55PM on 08/01/07
Just made this last night, from a recent Gourmet magazine: Brown chicken parts (thighs are best); remove from pan. Add chopped onion to pan and soften. Add chicken broth and chopped canned artichokes. Return chicken and cook until done. Add peas during last 5 minutes.
Dee at 4:52PM on 08/01/07
frsh artichokes steamed in a mixture of water ,olive oil, and red wine vinegar, till soft .....then served with a garlic butter dip heaven!
Kenzo at 12:09PM on 08/02/07
frsh artichokes steamed in a mixture of water ,olive oil, and red wine vinegar, till soft .....then served with a garlic butter dip heaven!
Kenzo at 12:09PM on 08/02/07
One can of artichokes, drained + 1/2 a cup of chopped briny green olives + a medium clove of garlic mashed to a paste with some salt + 1/4 cup of chopped parsley + small food processor = best dip ever. Guests RAVE. Sometimes I'll just buy a bag of baby carrots or a large head of fennel and have it for a light lunch. Yum.
klg19 at 2:47PM on 08/02/07
I always keep a jar of marinated artichoke hearts on hand. I use them most frequently to top pizza, but I also toss them in my pasta salad. My latest favorite is diced artichokes in a breakfast casserole, scrambled eggs or omelets.
lindseyn at 4:35PM on 08/06/07