Artichoke Recipes

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.

Artichokes a la Grecque Appetizer Recipe

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.

Jerusalem Artichokes in White Wine

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.

Serves 4-6.

Marinated Artichokes and Shrimp 

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.

Stuffed Artichokes

 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.

Serves 6.

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Did you know?

According to Anthony William aka the Medical Medium....

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Simple Artichoke Side Dish Sauteed Artichoke Hearts

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.

Serves 3-4.

Artichauts a la Mirielle 

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.

Serves 6-8.

Artichoke Recipes; Index

• Artichokes a la grecque
• Jerusalem Artichokes in White Wine
• Marinated Artichokes with Shrimp
• Stuffed Artichokes
• Sauteed Artichoke Hearts 
• Artichauts a la Mirielle 

Other Vegetable Recipe Pages

• Artichoke Recipes
• Carrot Recipes
• Cauliflower Recipes
• Celery Recipes
• Cucumber Recipes
• Sweet Potato Recipes

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