Comments on: Artichokes are my favorite! http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/ "As for me and my house we will serve the Lord." Joshua 24:14 Mon, 02 Feb 2009 17:43:17 +0000 http://wordpress.com/ hourly 1 By: stephanie http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/#comment-64 stephanie Fri, 18 Apr 2008 00:42:45 +0000 http://whatsupwithus.wordpress.com/?p=21#comment-64 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 15x10x1 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. 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.

]]> By: Jenna http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/#comment-45 Jenna Mon, 07 Apr 2008 18:44:42 +0000 http://whatsupwithus.wordpress.com/?p=21#comment-45 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! 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!

]]> By: stephanie http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/#comment-35 stephanie Fri, 04 Apr 2008 12:10:18 +0000 http://whatsupwithus.wordpress.com/?p=21#comment-35 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! 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!

]]> By: Debi http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/#comment-34 Debi Fri, 04 Apr 2008 11:16:54 +0000 http://whatsupwithus.wordpress.com/?p=21#comment-34 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 :) 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 :)

]]> By: Dusti http://whatsupwithus.wordpress.com/2008/04/03/artichokes-are-my-favorite/#comment-32 Dusti Fri, 04 Apr 2008 01:33:34 +0000 http://whatsupwithus.wordpress.com/?p=21#comment-32 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 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

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