Artichoke Recipes

Here are some recipes to honor Artichoke Month here on the Food For Any Occasion Blog.  Enjoy!


Hot Artichoke Dip

Equipment Needed:

• Large Mixing Bowl
• 9 x 4 x 4 Glass or Ceramic Baking Loaf Pan

Ingredients:

• 1 1/2 Cups Marinated Artichoke Hearts
• 1 Cup Mayonnaise
• 1/2 Cup Grated Parmesan Cheese
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Cayenne (Optional)
• 1 French Baguette cut into 1/2 inch slices

Directions:

Pre-heat the oven to 350 degrees.  In a mixing bowl, combine all the ingredients, folding together so as not to break up the artichokes.  Spoon into a glass or ceramic loaf pan and cover with aluminum foil.  Bake for 20 - 25 minutes until the mixture is hot and bubbly.  Remove from the oven and let sit for 10 minutes before serving with the baguette slices.

Grilled Artichokes with Herbed Lemon Mayo

Equipment Needed:

• Large Mixing Bowl
• 6 Quart Soup Pot
• Colander

Ingredients:

• 4 Large Artichokes - top 1/3 removed, bottom leaves removed, spiny tips cut off
• 1/4 Cup Kosher Salt plus 1 Tablespoon
• 3 Lemons - Rolled to release their juices and cut in half
• 1 Cup Olive Oil
• 1/3 Cup White Wine Vinegar
• 1 Clove Garlic - minced
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1 1/2 Teaspoon Dried Thyme
• Kosher Salt and Fresh Ground Black Pepper
• 4 Oz. Feta Cheese
• Herbed Lemon Mayo - Recipe Follows

Directions:

Bring a large pot 3/4 full with water to a boil, add 1/4 Cup salt and squeeze 2 of the lemons into the water.  With a peeler, clean the stems of the artichokes. Rub the cut edges of the artichokes with the lemon pieces then add the lemon pieces to the water. When the water comes back to a boil, carefully add the artichokes to the water.  If needed, place a plate on top of the artichokes to weigh them down and keep them in the boiling water. Cook for about 5 minutes until a knife easily inserts into the base of the artichoke. Drain the artichokes upside down in a colander.  Cut the artichokes into quarters and remove the choke (the purplish flowery thing in the middle!)

In a bowl, whisk together the olive oil, vinegar, herbs, and salt and pepper.  Add the quartered artichokes to the mixture, toss to coat thoroughly, and marinade for 2 - 4 hours turning occasionally.

Pre-heat your grill to medium high heat. Grill the artichokes for about 5 minutes, turning,  until heated through and lightly charred on all sides.  Place on a platter, sprinkle the feta over them, and serve with the Herbed Lemon Mayo.

Herbed Lemon Mayo

Ingredients:

• 1/2 Cup Mayo
• Juice from one lemon
• 1 Teaspoon Fresh Basil - Chopped
• 1 Teaspoon Fresh Rosemary - Chopped
• 1 Teaspoon Fresh Parsley - Chopped
• Kosher Salt and White Pepper
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Hot Sauce - Optional

Directions:

Whisk together all ingredients and serve with the grilled artichokes.

Artichoke Hummus

Equipment Needed:

• Food Processor

Ingredients:

• 1 15 oz. Can Garbanzo Beans or Chick Peas
• Juice from 2 Lemons
• 4 Garlic Cloves
• 1 Cup Canned Artichoke Hearts, drained
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Dried Parsley
• Kosher Salt and White Pepper

Directions:

Place the garlic cloves in the bowl of a food processor and pulse until minced.  Add the remainder of the ingredients and pulse until completely blended and smooth.  Serve with toasted pita chips or cut veggies.


Grilled Tuna and Artichoke Sandwich

Equipment Needed:

• Large Mixing Bowl
• Food Processor
• Grill Pan

Ingredients:

• 3/4 Cup Kalamata Olives - Pitted
• 2 Tablespoons Olive Oil
• 2 Cloves Garlic
• 1 Teaspoon Lemon Zest
• 1/4 Cup Mayo
• 2 - 6 oz.Cans Tuna
• 1 - 12 oz. Jar Artichoke Hearts - Drained and Chopped
• Juice from 1/2 Lemon
• 10 Turns of a Pepper Mill
• 8 Slices Italian Bread (1/2 Inch Thick Slices)
• 2 Plum Tomatoes - Diced
• Cooking Spray

Directions:

In a food processor, pulse the garlic until minced.  Add the olive oil, olive, and zest and blend until smooth.  Add the mayo and blend again til smooth. In a mixing bowl, combine the mayo mixture, tuna, artichokes, and lemon juice, and pepper carefully so as to keep the tuna in small chunks. Heat the grill pan over medium high heat.  Spread 4 of the bread slices with the tuna artichoke mixture.  Sprinkle the tomatoes on top.  Place the other 4 slices on top.  Lightly spray the top pieces of bread with the cooking spray.  Grill the sandwiches - spray side down first - until golden brown.  :Lightly spray the top pieces of bread before turning.  Turn and grill the other side until also golden brown.  Serve immediately with your favorite sides.