This afternoon I’ve been folding laundry and watching food network while the kids nap. Robin Miller was making what looked like a fabulous Chicken Picatta recipe with artichoke hearts chopped up in it. Yumm! I love anything with artichokes. She talked about her mom making stuffed artichokes every year for her b-day. That just made my mouth water. I’ve never made stuffed artichokes and don’t have a recipe. Do you guys have a recipe for those that you can share? Or really any yummy recipe with artichokes in it? Like I said they are my FAVORITE!!
Please don’t let me down… =)
Dusti said
I’ve never made stuffed artichokes, but I think they’re pretty tricky to make. There is a poisonous part in the middle and you have to be very careful about getting all of it out.
Here’s a recipe…
Soak some chicken breasts in Italian dressing to marinate.
Saute some red onion, mushrooms, sliced black olives (drain first), a can of roughly chopped artichoke hearts (drained), and a couple of garlic cloves together until onions and mushrooms are soft. Add salt and pepper to taste. Add a can of petite diced tomatoes (you can add more than one can depending on how tomatoey you want it). I also usually add some sugar to take that raw tomato flavor out of it. Add a teaspoon at a time until it tastes right. Cover and let simmer.
Grill your chicken (we do ours on the George Foreman) and boil some pasta (I like bowtie). On each plate, put the pasta on the bottom, add some sauce, slice up the grilled chicken and place on sauce and top with shredded mozarella! Yum-O!
Dusti
Debi said
Okay….this is more of an appetizer….but do you have a recipe for artichoke heart dip? I have it posted on my blog here:
http://justasiam.typepad.com/cottage_culinary/2006/12/lisas_artichoke.html
It is soooo yummy….
BTW I am enjoying your new blog
stephanie said
Thanks so much you guys!! I didn’t know about the poisonous part– Yikes!!
Debi- I’ve read your blog for forever– and have wanted to do one because of how much you inspired me through yours!
Jenna said
I asked me friend for an artichoke recipe that she had raved about. I haven’t tried it b/c Nolan doesn’t like shrimp, but I’ll email you the recipe!
stephanie said
Jenna sent me these:
Artichoke and Shrimp Linguine
8 oz Linguine, cooked and drained
1 lb fresh shrimp
¼ c olive oil
3 cloves garlic
½ t. crushed red pepper
14 oz artichoke hearts, drained and quartered
½ c. ride olives, sliced
¼ c. fresh lemon juice
1/8 t. salt
1/8 t. pepper
½ c. Parmesan cheese, real stuff, grated
Peel shrimp and de-vein, if desired. Heat oil in a skillet over medium heat; add shrimp, garlic, and red pepper, and cook, stirring constantly, 5 minutes or until shrimp turn pink. Stir in artichoke hearts and next four ingredients. Add pasta, and sprinkle with cheese. Yields 3-4 servings.
Artichoke Pizza
2 cans refrigerated crescent rolls
¾ c. Hidden Valley Ranch Dressing, prepared
14 oz. artichoke hearts, drained
5 plum tomatoes
¾ c. mozzarella cheese, shredded
¾ c. parmesan cheese, grated
Unroll dough without tearing. Press into a 15×10x1 pan. Bake at 375* F for 10 minutes or until cooked throughout. Combine remaining ingredients saving ¼ c. cheese for top. Back at 375* F for 15 minutes. Let stand 5 minutes before cutting. Enjoy warm.