Artichokes n More Artichokes

Have anymore artichoke recipes to share? We all would enjoy them.

Artichoke Triangles

Total Time 1 hour 25 min
24 servings
1) 14 to 16 oz artichoke hearts well drained chopped
1/2 c. mayonnaise
1/4 c. Swiss cheese shredded
1/4 c. Roman cheese freshly grated
2 garlic cloves finely chopped
1/8 tsp. freshly cracked pepper
1) 17.3 oz pkg. frozen puff pastry thawed
2 T. half n half

Preheat oven 400°F.
Line large cookie sheet with foil or cooking parchment paper- lightly spray foil or paper with cooking spray. Medium bowl-mix all ingredients except pastry and half-and-half.
Lightly floured surface- roll 1 sheet pastry into 12 x 9 inch rectangle-trimming edges if necessary. Cut into twelve 3 inch squares.
Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft Bake 22 to 27 minutes.
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Artichoke Balls Hj's
14 oz. artichoke hearts-drain mash
1 c. Panko bread crumbs
2 T. Ex-virgin olive oil
1 T. lemon juice fresh
2 T. Porocino or Romano grated cheese
2 eggs
2 garlic cloves minced
salt-pepper to taste-little dried sweet basil little -Italian Seasoning-dash red crushed peppers

Bacon cut into 1/2 slices

Preheat oven 350 F.
Mix all together well-Scoop out with melon ball utensil-roll into balls (about 1 T. mixture.
Wrap each ball with 1/2 slice bacon-secure with toothpick.
Bake 25-30 minutes'
Serve on platter PLAIN or with~
lettuce or thin slices tomatoes lined on platter-or toasted thin slices party bread with
thin slices of tomato

Note~Add to mixture 1-2 serrano peppers-seeded diced or use jalapeno
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Artichoke Balls

2 cans artichoke hearts
1 large clove garlic, minced
1/2 cup Parmesan cheese
Salt & pepper
1/2 cup Italian bread crumbs
2 tablespoons olive oil

Drain artichoke hearts and mince finely. Combine with remaining ingredients until mixture can be molded into small
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Artichoke Balls with Mashed Potatoes

16 tuna balls

3-5 asparagus spears PER person depending on how big they are
balsamic vinegar little splash
a dash of vodka
x-virgin olive oil

8 oz tuna in oil
1 potato boiled large peel drain
5 ozs. artichokes in oil
2 tsp. parsley finely chopped
1 tsp. lemon juice
1/2 tsp. thyme or use little fresh chopped
bread crumbs
salt n pepper
garlic granular to taste
little sweet basil a tad

Panko Bread Crumbs enough to roll balls in

x-virgin olive oil for frying

Clean asparagus put them in an oven-proof form. Sprinkle salt over. Whisk balsamic -vodka -little extra-virgin olive oil drizzle it over the asparagus spears. Bake in pre-heated oven 390°F 10-15 minutes or until softened.

Let oil drip off tuna before mashing it with potatoes. Try to make it as fine a mash as you can.
Chop artichokes finely - add to tuna n potato mash.
Add little thyme- parsley- lemon juice- salt -pepper-garlic granular - mix all very well.

Form mash mix into balls- roll them in bread crumbs - fry them in oil until golden.

Serve with roasted asparagus.

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Fried Artichoke Balls Hj's

1) 14 oz. can artichoke hearts drain well
1/2 avocado peeled- mashed
1 c. seasoned breadcrumbs
1 to 2 eggs whites only
2 T. lemon juice
2 T. olive oil
2 cloves garlic minced
little cayenne pepper- sprinkle or ur liking**
black olives slice fine or use pimento olive
1/2 c. Grated parmesan or Romano cheese

Panko bread crumbs to roll balls in
Oil for frying

Drain - mash artichokes thoroughly. Add remaining ingredients -mix thoroughly. Roll in Panko Bread crumbs
Roll mix into balls about 3/4 inch in diameter.
Freeze 30 minutes before frying.

Have hot oil 350 F ready when ready to fry. Fry in batches until golden brown or Bake them 350º F oven 20-30 minutes -golden n firm..Or once u make them you'll find the perfect time for baking to ur taste buds.


Notes~In place*cayenne chop fine jalapeno -no seeds

These never last long at gatherings.

Use capers in there also. Get creative
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Fresh Artichokes

2 artichokes large fresh
6 c. -water hot
1/2 tsp. Accent
4 lemon slices thin

Sauce
1/3 c. butter or margarine melted
3 T. lemon juice
garlic granular to ur taste
1/4 tsp. salt

With sharp knife- slice about 1" off top of each artichoke- cut off stem near base. With scissors- trim about 1/2" off top of each leaf. With sharp knife- halve each artichoke vertically- scooping out n discarding fuzzy center of choke.

Place artichoke halves in slow cooker- add hot water with lemon slices n seasonings. Cover - cook on HIGH 4 to 5 hrs. or until soft. Drain well

Serve with lemon butter sauce - combine all sauce ingredients heated.

Notes~ can cook artichokes in pan -instead of crockpot.
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Queso Artichokes-Cream Cheese Parm and Chilies

8 oz cream cheese cubed
1)14 oz can artichoke hearts in water, drained and chopped
1 tsp chopped garlic
1 small can of green chilies
4 oz sour cream
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground white pepper

1. Combine cream cheese, artichoke hearts, green chilies and sour cream until well blended. Add the parmesan cheese, salt and pepper and blend well.

2. Bake at 20 minutes at 350 F.degrees or serve cold.

Notes~A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the Tex-Mex version and Chihuahua and/or Asaigo for more traditional Mexican version.
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Ricotta Artichoke Puffs
1) 14 oz. artichoke hearts in water
1) 4.25 oz. black olives chop
1/2 c. Romano cheese
8 oz. ricotta cheese
lemon n little zest fresh
1 tsp. chives chopped
2 eggs
2 sheets frozen puff pastry
1 tsp. sea salt

Preheat oven 400 F.
Defrost pastry puffs -per package instructions. Just before puff pastry is ready for use- it might get stuck together- be sure to lay out flat BOTH sheets even if you're not working with one right away. Waiting too long to open 2nd sheet as you work on the 1st- it might stick together -making much harder to separate sheets.
Drain artichokes well-add to large bowl. - mash artichokes with forls into small pieces. Add olives- ricotta-Romano- 1 egg - 1 tsp. salt-chives - lemon juice n zest to ur taste - blend well.
Cut pastry sheets into about 1 inch squares. Sheet folds out into 3 panels- divide each panel to make 6 rows- then divide lengthwise into 7 rows. Press an indentation into one of the puff pastry square with your thumb - add small spoonful artichoke mixture. Do this for all puff pastry squares. Place as many as you can on a baking sheet lined with parchment paper (or baking wax paper greased with butter. Create an egg wash with 1 egg - lightly brush edges of each puff square. Then grind fresh sea salt over all squares.
Bake 20 minutes or until golden brown.
Makes 84 bite-size pieces.
Notes~ When working with puff pastry- make sure you sprinkle the working area with flour -roll puff pastry to make it thinner-if u like.
Notes~ breakfast artichoke croissants. Cut puff pastry into 1 inch squares- cut larger squares (three rows along the width and then four rows lengthwise to make a dozen squares per sheet - then add a spoon of artichoke mixture - fold over as a triangle or rectangle to create breakfast artichoke croissants.

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Stuffed Artichoke Soup

1 stick butter
1 T minced garlic
1 cup onion chopped
2 cans artichoke hearts chopped
1 can cream of mushroom soup
1 pint whipping cream
1 cup Italian bread crumbs
1 quart milk
1 cup grated romano cheese
Hot sauce to taste (optional
1/4 cup parsley chopped
Season to taste

Saute garlic,onions,and artichoke hearts in butter. Add soup,cream,and bread crumbs.Add milk,the consistency should like a chowder so don't thin too much.It is much easier to add milk to thin out than it is to thicken a soup that is too thin. Simmer 10 minutes then add cheese,seasonings,and parsley. 8 servings
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Stuffed Artichokes
Courtesy of giuseppa
If you do not like anchovies,just leave them out. Enjoy.

1 can anchovies in olive oil flat
4 artichokes fresh
2 c. olive oil
3 c. Italian breadcrumbs
2 c. Italian Cheese grated
2 c. parsley
5 or 6 garlic cloves chopped fine.

Cut stem off artichokes-turn over n press flat..
Pull off leaves from bottom of artichokes with sissors-cut about 1 inch off top of leave until you get to about 1 1/2 inches from the top.. With sharp knife cut off or so of artichoke-rinse in salted water n turn over to drain
In large frying pan,heat olive oil, and fry garlic slightly, DO NOT BURN-or the garlic will be bitter. Put anchovies n their oil in pan -mash -add bread crumbs-Italian cheese-and parsley-mix well. Let mixture cool so that it will not burn hands when stuffing leaves.
Spread leaves apart and spoon crumbs into leaves or you can use your clean hands to stuff the leaves.
Put about 11/2 inches or so of water in a pan, place artichokes on a rack, cover pan and bring water to a boil. Turn heat low and simmer until a leaf can be pulled away easily from near the bottom of artichoke. Let cool in pan this makes an artichoke with a moist filling.

Note~~We made these the night before last -good Hj
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Artichoke Jalapeno Dip Mixture Hj's

14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese

1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. mustard French's-your taste
1-2 Jalapeno seeded

All in blender or food processor till almost chunky
add slowly-little at time the below till - like spread-able moist potato salad
n is now nice chunky pieces.
cream to mix
little milk
Taste-may need salt

Chill well serve with anything u can think of (Tostitos-crackers-stuff celery-use as
veggie-dip-fried mushrooms-zucchini or top sandwiches. Oh my golly

Notes~ This never last at parties or gatherlings

hj, I made your artichoke jalapeno dip for a family gathering and it was a big hit! Have made many of your other recipes too with great success. You're an inspiration.