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Did You Know? - Artichoke Facts & Recipes
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Did You Know? |
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Artichoke Facts:
A native of the Mediterranean, the artichoke is a perennial in the thistle group of the sunflower (Composite) family. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet.
An average serving of artichokes:
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ARTICHOKE RECIPES
PREPARING FRESH ARTICHOKES FOR COOKING |
1. Wash artichokes well in cold water just before use.
2. Cut off stem even with the bottom. (Stem is edible if pared down to whitish core.)
3. Carefully bend back and snap off several rows of tough, bottom leaves, leaving tender whitish part attached.
4. Slice off an inch or so of top of cone and discard.
5. Cut areas may be rubbed with lemon juice to prevent discoloration.
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ARTICHOKE VINAIGRETTE
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4 large artichokes
6 tbsp. virgin olive oil
2 tbsp. Italian parsley, chopped
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1 bouillon cube
1 tbsp. Balsamic vinegar
1/2 tsp. garlic powder
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Place washed and trimmed artichokes (include stems, if you like) in a pan with boiling water to cover and bouillon cube. Allow to cook for 30 minutes or until leaf is removed easily. Drain, place in individual dishes and allow to cool.
In separate bowl, combine oil, vinegar, parsley and garlic powder; stir briskly. (Mixture will separate if allowed to stand, so stir again just before serving.) Divide into four bowls, wherein diners will continue to stir contents with individual leaves, draw them between their teeth scraping off the edible part, and discarding the rest.
When the heart is reached, each diner can remove the fuzzy choke, cut the heart (and stem) into small morsels, stir into vinaigrette and enjoy! Serves 4.
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DIJON MAYONNAISE DIPPING SAUCE FOR ARTICHOKES
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1 c. mayonnaise
1/2 c. Dijon mustard
1 T. lemon juice
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1 T. dry white wine
Ground white pepper to taste
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Mix all ingredients together. Serve with fresh steamed or chilled artichokes. Makes approximately 1 3/4 cups; recipe may be halved, if desired
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GARLICHOKES
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6 medium artichokes
6 cloves garlic, minced
1/2 c. olive oil
1/4 c. lemon juice
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2 c. chopped fresh parsley
1/2 tsp. salt
Pepper to taste
Boiling water
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Wash and trim artichokes and set in a large pot to fit snugly. Pour boiling water over to cover halfway. Cook until tender, 30 to 45 minutes. Drain well. When cool enough to handle, spread leaves apart slightly and remove center cone and choke. Return to pot. Combine garlic, olive oil, lemon juice, parsley, salt and pepper; pour over artichokes until well coated. Simmer 10 minutes; let stand to room temperature and then serve. Serves 6.
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ARTICHOKE FRITTATA
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2 jars marinated artichoke hearts, cut into small pieces
1 small onion, finely chopped
4 eggs
1/4 c. fine dry bread crumbs
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1/8 tsp. garlic salt
1/8 tsp. pepper
1/8 tsp. oregano
1/2 lb. grated Parmesan cheese
2 tbsp. minced parsley
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Drain marinade from 1 jar of artichoke hearts into frying pan. (Discard marinade from other jar.) Add onion to frying pan and saut. Beat eggs in a bowl; add crumbs, garlic salt, pepper and oregano. Stir in cheese, parsley, artichokes and onion mixture. Turn into 11 x 7-inch pan. Bake 30 minutes at 325 degrees, or until set. Cool and cut into squares to serve. Serves 4 appetizers or 2 entrees.
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ARTICHOKE DIP
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2 (8 oz.) cans artichoke hearts, drained & chopped
1 1/2 c. grated Parmesan cheese
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1 cup mayonnaise
4 tbsp. Marsala wine (optional)
1 - 2 tbsp. chopped chives or scallions
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Preheat oven to 375 degrees. In a small bowl, combine all ingredients; mix well. Transfer to shallow greased casserole dish. Bake for 30 minutes, or until golden brown. Serve immediately with crackers, vegetables or toasted party rye. Serves 4 to 6.
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BAKED CRAB, BRIE & ARTICHOKE DIP
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1 med. leek (white part only), finely chopped
1 med. sweet onion, finely chopped
1/2 c. drained canned artichoke hearts
1/2 c. frozen chopped spinach, thawed
1 lb. Brie cheese
2 T. minced garlic
1 t. Tabasco (or to taste)
1/4 c. med. dry white wine
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3 T. finely chopped fresh parsley
2 T. finely chopped fresh dill
1 T. finely chopped fresh tarragon
1 lb. fresh lump crab meat
2 T. Dijon mustard
2 T. olive oil
2/3 c. heavy cream
Toasted baguette slices
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Preheat oven to 425 degrees and lightly oil a shallow baking dish (about 6 c.). Trim and finely chop leek and onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4 inch pieces. In a heavy skillet, cook leek, onion and garlic in oil over moderate heat, stirring until pale golden. Stir in artichokes and spinach. Add wine and cook, stirring 3 minutes. Add cream and simmer, stirring 1 minute. Add Brie, stirring just until it begins to melt. Remove from heat and stir in herbs. In a large bowl, combine crab meat, mustard, Tabasco, salt and pepper to taste. Stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve hot with toasts. Serves 6 to 8.
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ARTICHOKES WITH RICE
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2 packages (9 oz. each) frozen artichoke hearts
Salt & pepper to taste
2 tbsp. butter
2 tbsp. Italian parsley, chopped
2 c. rice
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1/4 c. olive oil
1 tsp. garlic powder
2 garlic cloves, minced
2 1/2 c. light chicken broth
8 tbsp. grated Parmesan cheese
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Saut the frozen artichokes in 2 tbsp. of olive oil in a skillet over low heat. When artichokes are separated, add salt, pepper and garlic powder. When tender, remove from heat; chop artichokes coarsely and eliminate any tough outer leaf.
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ARTICHOKE QUICHE
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2 cans (14 oz. each) artichoke hearts
2 cloves garlic, diced
4 eggs (2 whole, 2 whites only)
1/2 c. cheddar cheese, shredded
1/2 c. Swiss cheese, shredded
Salt & pepper to taste
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1 onion, diced
2 tbsp. virgin olive oil
1/2 c. Monterey jack cheese, shredded
1/2 c. Parmesan cheese, grated
2 pie shells
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Preheat oven to 350 degrees. Rinse artichokes thoroughly in cold water and chop into very small pieces. Saut onion and garlic in olive oil over medium heat until onion turns golden in color. Add the artichokes and cook for 10 minutes.
In a bowl, beat eggs lightly and, after seasoning with salt and pepper, combine with the four cheeses and the artichoke mixture. Mix well and divide into pie shells. Bake for 25 30 minutes. When the pie crust and tops of quiches turn golden in color, remove from oven, let cool partially, and serve warm. Serves 8.
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ARTICHOKE LOAF CAKE with CREAM CHEESE ICING
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| CAKE: |
2 c. sugar
4 eggs
2 packages (9 oz. each) frozen artichoke hearts, thawed, drained and chopped well
2 tsp. baking soda
1 c. pecans, coarsely chopped
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3 c. flour
1 1/2 c. vegetable oil
1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
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Preheat oven to 350 degrees. In a large bowl, combine all ingredients except pecans. Mix well, folding in pecans last. Pour into a well-greased loaf pan (9" x 13") and bake for 1 hour. Let cool 15 minutes in pan, then remove to cool completely on wire rack.
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| ICING: |
1 lb. powdered sugar
8 oz. cream cheese, softened
2 tsp. liqueur (Amaretto, Cynar, etc.)
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4 tbsp. unsalted butter, softened
2 tsp. vanilla
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Blend all ingredients together and beat until light and fluffy.
Place cake on serving platter and cover well with icing. Refrigerate for a couple of hours or overnight, then serve cold or at room temperature.
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| Getting to the heart of the matter: Jump to question |
Artichoke Nutrient Value = Serving size 12 oz. artichoke (approximately 2 oz. edible portion) |
| Calories |
25 |
Potassium |
185 mg |
| Protein |
3g |
Dietary Fiber |
4 g |
| Carbohydrate |
6g |
Vitamin A |
* |
| Fat |
0 |
Vitamin C |
10 % of RDA |
| Sodium |
75 M |
Calcium |
2 % of RDA |
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Iron |
4 % of RDA |
*Less than 2% RDA
Source: Nutrient values accepted by the Food & Dug Administration |
| The answer is D "all of the above". These fabulous thistles also contain magnesium. All that, and no fat or cholesterol | | |
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