PrintFresh Artichokes
Fresh artichokes are coming in now here in Southern California, and I have some in the fridge. I don't really want all the fat of the steamed artichoke dipped in butter, wonderful as it is. All the recipes I have founf for them uses just the canned hearts. Any suggestions what to do with them?
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12 Comments:
Well instead of dipping in butter you could find something, or make something, that is better for you.
I just randomly searched and http://www.artichokes.org/ has a few good ideas on different neat ways to prepare them under the Recipe section.
alyssazor at 9:59PM on 04/21/08
A good tomato sauce would make a nice dip.
renzata at 10:29PM on 04/21/08
I just steamed my first whole artichoke the other day...I love butter but wanted something "healthier"...I used balsamic vinegar and olive oil, still has some fat of course but it tasted light, tangy and delicious! Yum...now I am hungry for more!
stacey at 10:50PM on 04/21/08
I like them stuffed with a mix of parmesan and gremolata.
GumbeauxGal at 10:58PM on 04/21/08
Not any healthier, but I love them dipped in a lemony homemade mayo... or hollandaise... MMMMmmmm...
LoCo at 11:37PM on 04/21/08
I doubt it's healthy, but I have an artichoke soup recipe that starts with a roux that you add diced onions to. Add steamed artichokes that have been pureed and a touch of cream towards the end.
PumpkinBear at 2:51AM on 04/22/08
I haven't had a steamed artichoke in quite a while, but back in the day we used to dip em in fresh made dijon salad dressing. Again, it isn't too healthy, but...
natty at 4:11AM on 04/22/08
OMG, I have one all steamed in the fridge for later today! They were huge, on the long stem and $2.99. Not the worst price I've ever paid for an artie.
My absolute favorite way to eat arties is stuffed. Mom used to stuff them 2 ways; a bread crumb-based stuffing and an egg-cheese-ham stuffing.
Mix together:
Bread Crumbs
Minced Garlic
Chopped Steamed Stem of Artie
Chopped Calamata Olives
Chopped Fresh Parsley
S&P to taste
Enough olive oil to make the mixture moist
Place this mixture between the leaves of the steamed artie and in the hollow center (after choke is removed). Pour enough water into the pan to come up the sides of the arties about 1/2". Bake in a 350 oven about 30 minutes or so. Enjoy one leaf at a time!
The egg-cheese-ham filling was a little trickier - you want to keep the arties kind of tight so it doesn't seep out.
Mix together:
Beaten Egg
Little dice of Provolone
Little dice of good quality Ham
Garlic (if you like)
Onion (if you like)
Spoon the mixture into the hollow center of the artie (after choke is removed) and drizzle some between the leaves. Add water to the pan (as above) and bake in 350 oven till the egg mixture is set, around 30 minutes or so.
Delish!
chiff0nade at 8:15AM on 04/22/08
I'm not big on dipping in butter (then all I can taste is the butter, not the artichoke. I'm the same way with lobster -- weird, I know...). Usually I just have it plain, with a little lemon juice -- but sometimes I've whipped up a little vinaigrette and dipped in that instead.
Enjoy!
CookiePie at 9:50AM on 04/22/08
I mix up some fage greek yogurt with lemon juice, and dip the leaves in that instead of butter.
kdjmom3 at 10:53AM on 04/22/08
I make a quick dip with a spoonful of low fat sour cream, a smaller spoonful of lite mayo, garlic powder, onion powder, and dill, with a splash of lemon. If i'm trying to impress someone, i'll scoop out the artichoke and put the dip right in it, with a lemon wedge tucked somewhere.
aungeinphx at 11:53AM on 04/22/08
I usually mix lemon juice and butter somewhere around 2-1 lemon juice. You can cut the butter way back to make it healthier and it still tastes great. Mixing in a little salt helps too.
sloppy at 2:30PM on 04/22/08