The club is open

Re: The club is open

• asf619 member

  

  March 2011

  I can't say I've ever cooked artichokes, so these are all recipes that I haven't tried... yet!
  
  

  
  Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000223679 

  
   
  Artichoke-and-Red Pepper Pizza
  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000521532

  
   
  Artichokes with Roasted Garlic-Wine Dip
  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001622453

  

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• ditribal

  March 2011

  I looove artichokes.  Usually I just steam them in the microwave, stuff them with Italian seasoned breadcrumbs, and then bake them... kind of like this person does.
  

  But this recipe also sounds delish:
  

  Grilled Garlic Artichokes
  
  2 large artichokes
  1 lemon, quartered
  3/4 cup olive oil
  4 cloves garlic, chopped
  1 teaspoon salt
  1/2 teaspoon ground black pepper
  
  Directions
  
  1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops and dry part of stem from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water.
  
  2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high heat.
  
  3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
  
  4. Brush the artichokes with a coating of the garlic mixture, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with garlic mixture and turning frequently, until the tips are a little charred. Serve immediately (Drizzle with remaining garlic mixture if desired).
  

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• sacey21

  March 2011

  Mushroom Marsala w/ articoke Pasta

  serves 4 to 63 tablespoons olive oil
  1 small onion, finely chopped
  1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis)
  1 teaspoon kosher salt, plus 1 tablespoon for pasta water
  1 cup dry Marsala wine
  1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped or chiocciole
  1/2 pound frozen artichoke hearts, thawed
  3/4 cup grated Parmesan
  1/2 cup cream
  1/2 cup chopped fresh flat-leaf parsley
  1 teaspoon freshly ground black pepperPlace the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Saut?, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

   

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• sacey21

  March 2011

  i made this once

  Fucsilli with Sausage, artichokes & sundried tomato

  Ingredients3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved1 pound Italian hot sausages, casings removed2 (8-ounce) packages frozen artichoke hearts2 large cloves garlic, chopped1 3/4 cups chicken broth1/2 cup dry white wine16 ounces fusilli pasta1/2 cup shredded Parmesan, plus additional for garnish1/3 cup chopped fresh basil leaves1/4 cup chopped fresh Italian parsley leaves8 ounces water-packed fresh mozzarella, drained and cubed, optionalSalt and freshly ground pepperDirectionsHeat the oil reserved from the tomatoes in a heavy large frying panover medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until thegarlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by thepasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

   

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• pink26

  March 2011

  I recently made Ach's artichoke/lamb/mint pesto recipe on your website and thought it was delicious!

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