Category: Artichoke

Pasta Sauce Raphael

Artichoke, Garlic, Main Dishes, Parmesan, Parsley, Pasta, Tomatoes

New Basics

We like this over tortellini but works with any kind of pasta.

  • 2 jars (6 oz. each) marinated artichoke hearts in oil
  • ¼ cup olive oil
  • 2 cups chopped onions
  • 2 T. minced garlic
  • ½ t. dried oregano
  • ½ t. dried basil
  • 1 T. coarsely ground pepper
  • ½ t. salt
  • Pinch of dried pepper flakes
  • 1 can (28 oz.) plum tomatoes, with their juice
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsley

Drain the artichoke hearts, reserving the marinade

Heat the olive oil in a large saucepan.  Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade.  Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.

Add the tomatoes and simmer for 30 minutes

Add the artichoke hearts, Parmesan, and parsley.  Stir gently, and simmer another 5 minutes

6 portions; enough for 1 lb. pasta

Chicken Artichoke Casserole

Artichoke, Chicken, Main Dishes, Mushrooms

Evie Davis

  • 3 lbs. Chicken
  • 1 ½ t. salt
  • ½ t. paprika
  • ¼ t. pepper
  • 8 T. butter
  • ½ lb. Mushrooms
  • 15 oz. Can artichoke hearts
  • 2 T. flour
  • 2/3 cup chicken broth
  • 3 T. sherry

Salt, pepper and paprika chicken.  Brown in 5 T. butter and put in casserole.  Sauté mushrooms for 5 minutes in 3 T. butter.  Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes.  Arrange artichokes over chicken, pour mushroom sherry sauce over chicken.  Cover and bake at 350 for 50 – 60 minutes.

Marinated Vegetables

Appetizer, Artichoke, Broccoli, Mushrooms, Olive, Side Dish, Tomatoes

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving

Couscous with Artichoke Hearts

Artichoke, Coucous, Lemon

Moosewood Cooks at Home

  • 1 cup water
  • 1 ½ cups quick-cooking couscous
  • 1 T. olive oil
  • 1 t. salt
  • 5 artichoke hearts, cut into eighths (14-oz can)
  • ½ cup minced scallions
  • 1 large garlic clove, minced or pressed
  • 1 cup chopped fresh parsley
  • 1 – 2 T. chopped fresh dill (1 t. dried)
  • 1 T. chopped fresh mint and/or tarragon
  • 3 T. olive oil
  • juice of ½ lemon (or more to taste)
  • ½ cup chopped toasted walnuts
  • salt and ground black pepper to taste

Bring the water to a boil.  Place the couscous in a large heatproof bowl, and cover with the boiling water.  Using a fork, stir in the olive oil and salt.  Cover, and set aside for about 5 minutes.

Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mind and/or tarragon into the cooked couscous.  Stir in the oil, lemon juice, and walnuts.  Add salt and pepper to taste.

Serve plain or on a bed of fresh greens, either at room temperature or chilled.