I have a challenge for all the great cooks in the lounge...

[youthere]

I made a veggie pizza for supper, and I have 3/4 of a can of artichoke hearts left over. What can I make with it? You win a heart if you give me a recipe that I have all the ingredients for!

[Shine]

1. That's easy

breakfast frittata tomorrow morning:
eggs
cheese
artichoke hearts
garlic/onion.

:9 yummy! :hi:

[youthere]

2. Hey! I can do that!

I even have all the ingredients! You win a heart!

[styersc]

3. Artery Glue-

Artichoke dip-

cup may, cup mozzarella, cup grated (real) parmesian, your artichokes- bake 'till bubbly brown. Spread on bagette toast points.

[youthere]

5. I even have some leftover mozzarella from the pizza!

You win a heart too!

[styersc]

7. Holy cow- I have a heart!!!!

Check it out ladies- I'm a PLAYYYYYYEEERRRRRRR!!!!!!

[MonkeyFunk]

4. damn

I was gonna suggest artichoke heart hors d'oevres:

Spear artichoke heart with toothpick. Put on plate. Serve.

[youthere]

8. I don't have any toothpicks..

I'm sorry.:cry:

[MonkeyFunk]

16. whittle yer own, dammit!

[youthere]

17. ...

:cry: :cry: :cry: :cry: :cry:
I can't whittle!

[Shine]

31. LOL!! Hey, thanks youthere.

I wasn't doing it to get a heart, but I'm certainly grateful, nonetheless. :hug: :pals:

I love artichoke hearts and would definitely make a frittata if I had some extra laying around. :hi:

[Shakespeare]

6. Chicken & artichoke pasta

Chop up a chicken breast or saute whole in a little olive oil (dust the chicken lightly with flour, and season to taste); take the chicken out and deglaze the pan with a tablespoon or two of the artichoke liquid. Add milk (a cup, or thereabouts) to the liquid in the pan to make a light cream sauce, add the chicken and artichokes back in and bring up to temperature, serve over pasta of your choice. Fabulous.

[youthere]

9. Okay..you win a heart!

I have one lousy chicken breast shivering in the freezer, this might be a good use for it.

[Shakespeare]

11. It's really yummy--if you have any mushrooms, add those, too.

Mushrooms go really well in this dish (I usually cook the chicken, take it out and toss in the shrooms for a quick saute, then proceed with the rest of the recipe).

You don't even have to give me a star--I'm just happy to share recipes. :hi:

[youthere]

13. no 'shrooms...used them all on the pizza.

Thanks for the recipe though!

[DawgHouse]

10. Fried Artichoke Hearts

2 eggs
1/2 cup milk
1 (15 ounce) can artichoke hearts, drained and quartered
1 1/2 cups seasoned dry bread crumbs
2 cups oil for frying, or as needed
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

[youthere]

12. I'm out of oil and shortening....

I have some olive oil, but not enough for frying.
I'm sorry..don't hate me. :cry:

[DawgHouse]

14. Oh dear, how in the world did you get so low on olive oil?

This is horrible, a disaster of biblical proportion! :crazy:

[youthere]

15. I KNOW! I usually have an extra bottle in the pantry...but I guess I'm using the extra bottle now.

Rachel Ray would faint dead away...no E.V.O.O.

[NashVegas]

18. Ravioli Filling

Sautée the hearts in olive oil and add some pistachio kernals. Run the mix through a food processor or blender and add parmesan cheese and maybe an egg.

Make some pasta and fill.

Recommend you serve it with a lemon sauce.

[youthere]

20. I don't have any pistachios either.

rats..that sounds awesome.

[NashVegas]

23. That's Just a Shame ..

alas ...

[u4ic]

19. Spinach and Artichoke Dip

I've got 2 different recipes...you may have to halve them.

Combine:

1 c. mayo
1 c. Parmesan cheese

Add:

1 (8 oz.) can artichoke hearts, not marinated, cut in small pieces
1 (4 oz.) can diced green chilies
1 pkg. frozen chopped spinach, thawed and drained

Blend all ingredients thoroughly. Pour in 8 inch pie plate. Broil 5 to 10 minutes until hot and slightly brown. Serve with tortilla chips or crusty bread.

or



2 packages frozen cream spinach (thawed, not hot)
1 can artichokes (chopped)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup mozzarella cheese (shredded)
1 cup Jack cheese (shredded)
1/4 cup Parmesan (shredded) plus 1 tbsn to sprinkle on top
1/2 can water chestnuts (chopped)
1 or 2 cloves garlic (pressed or minced)
1 or 2 shallots (minced)
salt & pepper to taste
1 large sourdough bread round
wheat thins, crackers or tortilla chips

Combine all ingredients in a large mixing bowl (this can be done the day ahead - just keep it in an air tight container in the refrigerator).
Carve your sourdough round into a bowl. Cut the inside into large bite-size pieces. Fill the bread bowl with yummy spinach mixture and sprinkle with Parmesan.

Place on a cookie sheet and arrange the bread pieces around it. Place in a 325 degree oven for about 20-30 minutes - until bubbly and heated through.

Watch the bread pieces – you don’t want them to burn!

Serve warm with bread pieces, crackers &/or chips.





:hi:

[youthere]

21. No chilis..no water chestnuts...

I have made a dip pretty similar to the second recipe and it is TO DIE FOR. MMMMM.

[hippywife]

22. Artichoke hummus?

1 can chickpeas, drained
your artichokes
1 tsp. minced garlic
juice of 1/2 lg. lemon
olive oil
pinch of salt
(cumin and a little dab of tahini if you have it)

Put it all in your food processor and fire it up!

[youthere]

24. No chickpeas...I really have to go shopping.

I was going to go Friday, and never made it. Then I was planning on getting there all weekend and still didn't get to the store.
I got really busy today and didn't make it.
It's supposed to storm tonight, I'll probably get snowed in and all I'll have to feed the family is 3/4 of a jar of artichoke hearts.

[begin_within]

25. Easy and delicious artichoke dip...

1 cup artichoke hearts, drained and chopped
1 cup mayonnaise (Hellman's or Best Foods)
1 cup freshly grated parmesan cheese
1 small can finely chopped green chilis

Preheat oven to 350. Mix all ingredients and put in a glass baking dish. Bake uncovered for 30 minutes. Allow to cool completely - this will take at least 2 hours. Then rewarm gently in the microwave to a pleasingly warm temp. for serving. Serve with very small chips, because this is a rich, heavy dip and you want to encourage people to take only small bites at a time.

[youthere]

27. I don't have any chilis...

but I'm going to add them to my list so I can make this.

[azmouse]

26. Cook some frozen cheese ravioli.

Top with artichokes, black olives, packed in oil sun-dried tomatoes, sliced mixed bell peppers, and whatever veggies you have on hand. Simple and tasty. I use some of the oil from the tomatoes to toss the veggies and if you buy the oil packed artichokes some of that liquid works well too!
And you can always grate some more cheese over the top!! Yumm....

[youthere]

28. the only thing I have in that list..

is the artichokes and some cheese.

[azmouse]

29. Sounds like a complete meal to me!

:)

[Gormy Cuss]

30. Marinated chokes.

Have the artichokes at room temp or slightly warm.
Whisk together all of these ingredients (or put them in a jar and shake well):
1/4 cup lemon juice
1/4 wine vinegar
1/2 cup oil
1 clove garlic, crushed
1 tablespoon minced onion
1/2 teaspoon oregano
1/2 teaspoon dried or 1 tablespoon fresh minced parsley.

Now toss the chokes in the marinade and refrigerate overnight.

Snack on them for the rest of the week!

[Turn CO Blue]

32. Hot Italian Artichoke Dip

(ingredient proportion changed to fit your onhand artichokes)

3/4 can artichokes (rinsed and chopped)
1/2 cup cream cheese
1 tsp red pepper flakes
1 tsp tbsp black pepper
1/2 cup shredded parmesan (or parmesano)
1/2 cup mozzarella
Bread or crackers


Mix chopped artichokes, cream cheese, red pepper, black pepper, and parmesan in a casserole dish. Top with mozzarella.

Bake at 350 for 10-15 minutes until mozzarella is melted and starting to brown.

Serve with crusty bread or crackers.

Yummy!

[SOteric]

33. Skordalia,

your artichoke hearts
1 or 2 toes garlic
1 tsp. salt
1/4 c. olive oil
1/4 c. lemon juice

Puree until a rustic 'paste' like consistency.

Slice off rounds of a baguette, (or cut the crusts off some day old bread) brush them with olive oil and toast until crispy, and golden brown. Spread with the skordalia.

Makes a great appetizer, snack or lite lunch. It's like a lighter version of hummus.

Alternatively, -

The Classic Chopped Salad.

Start with however much lettuce, or spinach, or endive, or raddichio, or some combination of salad greens.

Chop to bite-sized pieces whatever amounts of whatever compatible salad veggies you might have. Personally, I like to toss in a bit of kidney beans, some sweet onion or scallions, diced Roma tomatoes, chopped bits of leftover chicken and/or slices of cold cuts, a bit of shredded cheese. Quite tastey.

Alternatively 2, -

Artichoke hearts and tomatoes have quite a nice affinity. Chop some of them down a bit and toss them into the sauce the next time you're making spaghetti. Or, -

Alternatively 3, -

Chop them down a bit and toss them into a bit of tomato, minestrone, or classic tomato-based vegetable soup.

[ElsewheresDaughter]

34. spinach and artichoke dip...yummmmmmmmmmm