One ingredient five ways: Artichoke

Lifestyle Monday 13/February/2017 19:35 PM
By: Times News Service
One ingredient five ways: Artichoke


Preheat oven to 160 degrees C. Grease a medium sized casserole dish. Combine 2/3 cup Parmesan cheese, 2/3 cup mayonnaise and 1/3 cup heavy whipping cream. Put 2 cloves garlic, pressed and stir in. Drain and chop 400g can artichoke hearts and stir in along with the 1 tablespoon pimiento peppers, chopped, 2 tablespoons green onion, thinly sliced, 3/4 teaspoon red pepper flakes, 1 tablespoon olive oil and 1 tablespoon lemon juice. Bake 25 minutes or until golden.

Wash 4 large artichokes thoroughly. Remove stems and discard. In a medium sized bowl, mix 2 cups Italian seasoned bread crumbs with 2 cloves garlic, minced and 2 teaspoons grated cheese, add 1/2 cup oil. Crumbs should be moist. Then starting from the centre of the artichoke stuff the leaves with the bread crumb mixture row by row to the outside layers. Place in dish with enough water to steam. Cover with wrap, put in microwave on high setting for 15 minutes. Leaves should be tender. Serves 4.


Heat 2 tablespoons olive oil in a pot over medium heat. Add 2 onions-chopped or leeks and 1 clove garlic, minced; stir. Add 2 potatoes, peeled and chopped and cook for 5 minutes, stirring often. Add 1 can artichokes, drain the water, 4 cups chicken stock, 225g softened cream cheese, and salt and pepper. Cook until the vegetables are tender, about 20 minutes. Using a blender, puree the soup. Sprinkle with 2 tablespoons chopped chives or scallions, for garnish and serve.


Drain 455g can artichoke hearts, reserving water, mash with fork. Mix 225g bread crumbs, 115g Parmesan cheese, 2 teaspoons garlic powder, together in a bowl with artichoke hearts. Beat 1 egg and add to artichoke water. Add 115g olive oil and mix. Combine liquid mix to dry ingredients mix. Blend. Spread out on cookie sheet or 8 x 10 inch pan. Bake at 175 degrees C for 25 minutes, let cool. Cut into small square cookies. Blot with paper towels.


Clean and tear 1 head Boston leaves, 1 bunch red leaf lettuce. Take 1 packet Italian dressing and mix it and add 1 can quartered artichoke hearts; marinate for several hours. Before serving, mix 1 large can of mandarin oranges and chop 1 green pepper.—