Artichoke Heart Heaven/ Recipes You’ll Love

 

So there I was at that mega huge warehouse shopping club picking up my  mega huge cans of olives and pickles our 4th of July bbq that didn’t have fireworks because of the fire ban when I spied the largest jar of marinated artichoke hearts I’d ever seen. Not only was it the largest jar of marinated artichoke hearts I’d ever seen, it was only one of the 6 jars that came in the case. I’d gone to warehouse shopping heaven. Thank goodness I brought the SUV, there’d never have been room in the trunk of the car for the 3 cases I just had to buy.

Since I was having a ton of people to watch the fire works (which will be postponed until Labor Day, neighbors take note) I know we’ll polish off more than a couple of jars.  The trick will be to make sure that my kids don’t eat them as snacks or in salads before I get a chance to make some of my favorite recipes.
MARINATED MOZZARELLA AND ARTICHOKE HEARTS

1 (9 oz.) container fresh Mozzarella cheese balls in water, drained or 1 (8
oz.) pkg. Mozzarella, cubed
1 (6 oz.) jar marinated artichoke hearts
1/2 of a 7 oz. jar roasted red peppers, cut into 1 x 1/4 inch strips
1/2 teaspoon each dried rosemary leaves, crushed and crushed red pepper
1/8 teaspoon salt

Combine all ingredients together in a large glass bowl. Mix to combine, cover and chill at least one hour. Serves 6 to 8. This recipe can be doubled or tripled.

NIBBLES

2 (6 oz.) jars marinated artichoke hearts
1/2 cup chopped onion
1 teaspoon minced garlic

4 eggs
1/4 cup. bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauce
1/2 lb. (2 cups.) sharp cheddar cheese, shredded
2 Tablespoons minced fresh or 1 Tablespoons dried parsley

Preheat oven to 325. Grease a 9X9 pan. Drain the marinade from 1 jar of artichokes into a fry pan and set the artichokes aside. Drain the second jar and discard the marinade. Chop both jars of artichokes, and place them in a large bowl. Add the onion and garlic to fry pan with the marinade and saute until onion is limp. In another bowl, beat the eggs well. Add the bread crumbs, salt, pepper, oregano and Tabasco, and then stir in cheese, parsley and artichokes. Mix well.  Turn the mixture into the greased pan. Bake in preheated oven for approximately 30 minutes. Serve warm. Serves 6 or 8.

TORTELLINI AND ARTICHOKE PASTA SALAD

 

1 10oz pkg cheese  tortellini

1 jar artichoke hearts

2 to 3 tablespoon roasted red pepper or pimento, diced

4 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Parmesan cheese, grated

2 tablespoon basil, chopped

2 tablespoon parsley, chopped

salt and pepper

 

Cook the tortellini according to the package directions, rinse and drain well. Place the cooked tortellini in a bowl. Spoon 1 tablespoon of the marinated artichoke liquid over the tortellini and toss to keep them from sticking together.  (You can add more to taste).  Drain the remaining artichokes and cut them into chunks. Add the artichokes to the tortellini and then add the red pepper, mayonnaise, mustard, Parmesan, basil, parsley and salt and pepper to taste. Toss gently to combine.  Refrigerate if not served immediately.

SHIRLEY’S CHICK PEAS WITH ARTICHOKE HEARTS AND OLIVES

Canned non-marinated artichokes can also be used – in that case, use

some olive oil to keep the pasta from sticking together and a little bit

of vinegar to give the salad a kick.

 

1 1/2 cups chick peas, drained

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/2 clove garlic—minced (crushed)

16 kalamata olives

2 jars marinated artichoke hearts—quartered

2 teaspoons finely chopped flat-leaf parsley

Freshly ground black pepper
In a small bowl mix together the olive oil, lemon juice, garlic and salt and set it aside. In a large bowl combine the chick peas, artichoke hearts and olives in a bowl then place equal amounts in the middle of two plates. Drizzle the top of the salads with the olive oil and lemon juice dressing, and top with the chopped flat-leaf parsley and a little freshly cracked black pepper. Serves 2. This recipe can be doubled or tripled

 

ARTICHOKE BRUSCHETTA

 

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Preheat the broiler.  In a medium bowl, combine the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single   layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Serves 6 to 8.

TOM CARTLIN’S LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

My friend Tom created this sophisticated dish from an assortment of pantry staples when company stopped by unexpectedly.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

 

Heat olive oil in heavy large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes. Add the tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add the artichokes with the marinade to the sauce and cook for 3 or 4 more minutes. Add the pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 more minutes. Season pasta to taste with salt and pepper. Transfer the pasta to large serving bowl. Serve, passing the remaining 1 cup Parmesan on the side. Serves 4.

 

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES

 

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

 

Preheat oven to 350. Season chicken breast halves with salt and pepper. Place skin side up in 9×13-inch baking dish. Drain the artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over the top of the chicken and then bake, uncovered for about 20 minutes. Spoon the sauce from the bottom of pan over the top of the chicken and cook an additional 20 to 25 minutes. Serves 4.

 

Bon Appétit March 1991

MEDITERRANEAN CHICKEN SALAD
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)

1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers

 

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to combine. Season dressing to taste with salt and pepper. Place the chicken in medium bowl. Mix in 1/4 cup of the dressing.  Cook the orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add the chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve. Serves 4.

 

 

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

 

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

 

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead.) Keep refrigerated. Let stand at room temperature 30 minutes before serving.) Transfer mixture to bowl and serve.

MY SISTER LOIS’S WILD RICE AND ARTICHOKE SALAD

3/4 cup wild rice
3/4 cup brown rice
3 cup  water
1 tablespoon oil
1/2 teaspoon salt
6 oz Jar marinated artichoke hearts; drained, halved
1 red pepper (sweet) cut into 1/2-inchpieces
1 medium carrot; very thinly sliced

DRESSING
2/3 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
1 Garlic clove; minced
1/2 teaspoon poultry seasoning
1 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
pepper to taste
1 small Head leaf lettuce; washed, dried, and torn into bite size pieces

Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, and then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan along with the drained wild rice, 3 cups of water, oil and salt. Cover and bring to a boil. Reduce the heat to a simmer and cook until all of the liquid is absorbed, about 45 minutes. Do not stir rice at any time. When done, put the rice in a large bowl and chill until very cold, about 2 hours.
When the rice is cold add the artichoke, pepper, scallions and carrot, and toss well.

To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the
salad and toss well. Chili for 2 hours or up to 24 hours. To serve, arrange equal portions of lettuce on 4 large plates and mound on the rice salad.

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