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Preheat oven to 425 degrees F. Tear two pieces of 18 inch wide aluminum foil into squares to wrap around the one artichoke.
Rinse and drain artichoke, completely cut off the stem, 1 1/2 inch off of the top leaves and discard them. Place artichoke on a plate or in a shallow bowl stem side down, open the leaves just a bit and then use a sharp knife to loosen/open the center leaves.
Squeeze just a tiny bit of lemon over the stem and then squeeze the rest evenly over the leaves so the juice drizzles down into the artichoke. Evenly pour the olive oil over the leaves, place garlic cloves into the small center leaves and sprinkle with salt.
Place artichoke, stem side down, on center of one piece of foil, wrap up completely and tightly over the top of the artichoke and repeat with other foil square.
Place in oven stem side down and bake for 1 1/2 hours.
Remove from oven, cool very slightly and serve with a lemon wedge.
By Deeli from Richland, WA
I found this recipe at Allrecipes and decided to give it a try yesterday but I tweaked it by adding a wee bit of the artichoke marinade, using extra virgin olive oil instead of regular, etc. It was yummy with a couple of slices of French baguette smothered with softened unsalted butter.
Cook ravioli according to package directions.
Meanwhile, heat the 1-1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add tomatoes, artichokes, artichoke marinade, scallions, garlic, salt, and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl and toss with 1/2 teaspoon of olive oil. Add half of the sauce to the ravioli and toss gently to mix. Transfer ravioli to serving plates, pour remaining sauce evenly over ravioli, garnish with Parmesan or Romano cheese and serve.
By Deeli from Richland, WA
Slice artichoke hearts crosswise; mix all ingredients. Heat just to boil. Remove bay leaves in cheese cloth just before serving. Serves 6.
By Robin from Washington, IA
This makes a great presentation for guests, and they don't realize it's healthy!
Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl-stir well.
Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.
Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.
Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook, stirring constantly, 1 minute. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with chives and serve with noodles, rice or pasta of your choice. Sliced polenta is also very good with this.
Makes 8 servings.
The artichoke can now be cooked either by steaming (35-45 minutes) or in a pressure cooker (20 minutes), it is done when the leaves can be peeled off easily. Can be eaten hot or chilled. To eat: Peel off a leaf and dip into your sauce of choice, with your teeth scrap the meaty parts and discard. When all the leaves have been peeled, scrape off the fuzzy part covering the heart and discard, then cut into pieces, dip in sauce and eat.
Great served with melted butter or mayonnaise.
A perfect addition to any brunch or an easy supper for two, this quiche is delicious with a mimosa in the morning or a salad and white wine in the evening.
Serve over a bed of fettuccine with a vinaigrette dressed salad on the side, and you have a nice and easy complete meal.
Grilled artichokes are a delicious side dish that can easily be cooked with other items on your barbecue. Make some grilled artichokes with your next meal.
This makes a very good side dish! The tomatoes really 'make' it!
Artichoke tea is known to be good for your liver and also help you have clear skin. It is also subtly tasty.