Date: Mon, 6 Sep 93 09:31:59 +0200
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From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden) ARTICHOKE APPETIZER =================== Ingredients: ------------ 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) Instructions: ------------- 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: arielle@taronga.com (Stephanie da Silva)
ARTICHOKE DIP
=============
Ingredients:
------------
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
Instructions:
-------------
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
bubbly.
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!
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*From: arielle@taronga.com (Stephanie da Silva) ARTICHOKE HEART DIP =================== Ingredients: ------------ 1 cup mayonnaise or sour cream 1 cup parmesan cheese grated 2 cans water packed artichoke hearts sprinkle garlic powder sprinkle paprika Instructions: ------------- 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: mad4@ellis.uchicago.edu (Bill Maddex) ARTICHOKE PILAF =============== Ingredients: ------------ 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 Instructions: ------------- 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 forks. Note: ----- 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: arielle@taronga.com (Stephanie da Silva) EGGPLANT FANS ============= Ingredients: ------------ 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 Instructions: ------------- 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: bhayes@xenon.stanford.edu (Barry Hayes) NUKED ARTICHOKES ================ Instructions: ------------- 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: arielle@taronga.com (Stephanie da Silva) PUFF PASTRY CALZONE WITH CHEVRE & ARTICHOKE HEARTS ================================================== Ingredients: ------------ 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 Instructions: ------------- 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: arielle@taronga.com (Stephanie da Silva) SHRIMP-STUFFED ARTICHOKES ========================= Ingredients: ------------ 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 Instructions: ------------- 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. Note: ----- 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: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Forte) TORTELLINI AND ARTICHOKE PASTA SALAD ==================================== Ingredients: ------------ 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 Instructions: ------------- 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. Note: ----- 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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