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Old 03-17-2010, 06:21 PM   #1
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how do you cook caned artichoke hearts

ive never had them before so im not sure if i should
just heat and eat. do i put any thing on them.
can i fry with butter.sorry absolutley clueless.
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Old 03-17-2010, 06:29 PM   #2
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I think they are pre-cooked. Anyway, I would heat them in butter, and I like to put them in salads. O'kay, now I am craving me some artichokes.
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Old 03-17-2010, 06:40 PM   #3
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ok,thanks
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Old 03-17-2010, 07:09 PM   #4
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I usually make hot artichoke dip with them.
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Old 03-17-2010, 07:55 PM   #5
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I take artichokes and add italian salad dressing, some black olives, a bit of green onion, some tomatoes and a can of green beans...makes a great salad.

Artichokes also go well with a saucy chicken type of dish, such as garlic chicken. I don't have a recipe for that, but I've had it and it's really good.
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Old 03-17-2010, 09:29 PM   #6
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I have them on top of pesto for an amazing pizza topping! Make a low carb pizza base, spread the pesto sauce, top with artichokes, black olives, few pine nuts, and lots of cheese!!
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Old 03-17-2010, 09:47 PM   #7
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awsome,thanks for the ideas
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Old 03-18-2010, 07:43 AM   #8
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Sauteed in garlic and olive oil, with just a spritz of fresh lemon juice at the end. Mmmmm.....
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Old 03-18-2010, 09:33 AM   #9
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I like to drain them, dip them in butter, then roll them in parm cheese that I have added garlic to and fry them or bake them for about 10 min at 375 degrees
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Old 03-18-2010, 09:38 AM   #10
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I put them on top of pesto chicken, with a small slice of a tomato and baked provolone.
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Old 03-18-2010, 10:50 AM   #11
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I make them into a dip or filling for big portobello mushroom caps. I take two cans of artichokes and chop them up kind of chunky and mix them with 2 cups mayo and 2 cups parmesan cheese, then bake it until it's brown and bubbley. If I am filling the mushroom cups I use the 2 cans of artichokes with 1 cup mayo and 1 cup parm so it is more a filling than dip.
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Old 03-18-2010, 07:41 PM   #12
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Quote:
Originally Posted by JoJoBean View Post
I make them into a dip or filling for big portobello mushroom caps. I take two cans of artichokes and chop them up kind of chunky and mix them with 2 cups mayo and 2 cups parmesan cheese, then bake it until it's brown and bubbley. If I am filling the mushroom cups I use the 2 cans of artichokes with 1 cup mayo and 1 cup parm so it is more a filling than dip.
This sounds good. Could you tell me how do you prepare the mushrooms for cooking? I need specifics! Thanks
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Old 03-18-2010, 11:00 PM   #13
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This sounds good. Could you tell me how do you prepare the mushrooms for cooking? I need specifics! Thanks
Sure! I just take the big portobello caps and gently pull out the stem. I scrape out the gills with a spoon and then clean the cap with a damp cloth. Then I rub them with EVOO and lightly salt them. I cook them slightly in a pan on top of the stove to cook out some of the moisture, once they look like they won't release much more moisture I put them in a baking dish, fill them generously with the artichoke mixture and bake until brown and bubbley.

It sounds like a lot of work but it really isn't, and they are so yummy. I love having this with nice juicy steak.
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Old 03-19-2010, 03:29 AM   #14
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Thanks so much. I just bought some yesterday, so I am going to try these.
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Old 03-19-2010, 08:40 AM   #15
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I hope you like them. Let me know how they turn out.
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Old 03-20-2010, 03:40 PM   #16
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My former sister in law hooked me on this awesome soup - oyster and artichoke soup. This shows a 'non low carb' recipe version, but sub. another thickener for the flour, replace the milk w/cream etc...fix it to suit yourself. Cut & pasted from the Gumbo Pages:

This is one of the great soups of New Orleans, one of the great soups of all time! The original version was the gift of the late Chef Warren LeRuth (one of countless gifts he gave us), and is now a staple on nearly every restaurant menu in the city. Here's one version:

* 1/2 cup butter
* 2 bunches green onions, chopped
* 3 ribs celery, chopped
* 3 cloves garlic, pressed
* 1-3/4 pounds fresh cut artichoke hearts, or
o 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
o 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (use canned hearts as a last resort)
* 3 tablespoons flour
* 1 to 1-1/2 quarts homemade chicken stock
* Cayenne to taste
* 1 teaspoon salt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon fresh thyme
* 1 quart oysters, drained and chopped (reserve liquor)
* 1/3 cup sherry
* 1 cup half-and-half
* 1 cup milk

In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.
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Old 04-19-2010, 02:56 PM   #17
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I make a side dish that tastes like the spinach and artichoke dip appetizers alot of restaurants serve only this is a bit heartier since it's a side (very rich too) and very easy to make, it's become a staple around the holidays but Its also very good with grilled/roasted chicken.

Spinach Artichoke Casserole
2 -10oz pkg frozen chopped spinach, thawed and squeezed dry
1-13 3/4 oz can artichoke hearts, drained and chopped.
1 8oz pkg cream cheese, softened
3/4 cup heavy cream
1-2 clove garlic (minced) use 1 if its large
1/4 c grated parmesan cheese (extra to top casserol)
salt and pepper to taste
(these are the basic measurements but feel free to make adjustments based on your tastes and texture preference)

Preheat oven to 350°
Combine all ingredients well.
Spoon into a shallow casserole or baking dish.
Sprinkle top with parmesan and bake 30 min or until edges bubble and top is golden. Best served warm.
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Old 04-19-2010, 07:47 PM   #18
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I started out with Nicole's casserole, made some tweaks & came up with a "new" casserole for dinner today.
I had fresh spinach (but not frozen). I used about 9 oz fresh spinach, about 10 oz of canned artichoke, and about 4 oz cream cheese.
I chopped up the artichoke, put in a Pam spayed Corningware dish, added the cream cheese, and about half the spinach. Nuked about 2 minutes (covered). Then added the rest of the spinach, and nuked again for about a minute (this was too wilt the spinach). Added abt 1 tsp chopped garlic (I used the jarred type cause that's what I had). I stirred together, and added about 2/3 cup cream. I added 1/4 cup grated Cheddar/Jack cheese (can't stand Parm), 1 13 oz can chicken breast, and stirred well. Topped this with abt 1/2 cup more of the Cheddar/Jack cheese. Baked in 350° oven for 30 nin.

A good change of pace.

So the ingredients list was:

Chicken Spinach Artichoke Casserole

9 oz fresh Spinach (can use a 10 oz bag)
10 oz artichoke hearts (canned)
4 oz cream cheese
2/3 cup cream
1 tsp chopped garlic (1 - 2 cloves fresh)
1/4 cup shredded Cheddar/Jack (or cheese of your choice)
1/4 - 1/2 cup shredded cheese
1 13 oz can Chicken breasts
dash of creole seasoning (or salt and/or pepper to taste)
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Last edited by crazywoman-n-wy; 04-19-2010 at 07:54 PM..
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Old 04-20-2010, 03:23 PM   #19
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Here's another recipe-- Hot & Spicy Artichoke Dip

1 14 oz. can artichoke hearts, drained and chopped
3/4 cup parmesan cheese
1 cup grated pepper jack cheese
7 oz can chopped green chilies
3-4 jalepenos, chopped
1 cup of mayo

Mix and bake at 400 degrees for 20 minutes

REALLY good stuff!
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Old 04-20-2010, 04:00 PM   #20
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The Pioneer Woman just posted a tasty looking recipe (minus the pasta)

The Pioneer Woman Cooks - Ree Drummond
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Old 04-20-2010, 04:26 PM   #21
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ok now you have did it, I am going to the grocery store just for artichoke hearts.lol
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