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Creamy Artichoke Soup

partysugar — Thu, 27 Sep 2007 11:45:23 -0700

Creamy Artichoke Soup
From Giada De Laurentiis

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Heat olive oil in a heavy, large pot over medium heat.
Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.
Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine.
In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

Serves 4.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Stuffed Artichokes

fairy_MK — Wed, 11 Apr 2007 06:08:14 -0700

Never did I think I would ever consider a recipe that had artichokes in it. That was until I had been eating the spinach artichoke dips that are featured on the appetizer menus at several popular restaurants. I also even had a dish at my wedding that featured artichokes. So maybe I like them a little bit more than I am letting on.

Here is a wonderful dish that highlights them. Enjoy!

Stuffed Artichokes - Makes 4
Original recipe from Wild Oats.

Ingredients:

Stuffing
1 1/2 c. panko-style bread crumbs
1/3 c. Parmigiano-Reggiano cheese, grated
2 cloves minced garlic
2 Tbs. minced flat leaf parsley
Salt and pepper to taste
2 tsp. lemon zest
4 Tbs. Unsalted Organic Butter, melted (or) 1/4 c. Organic Extra Virgin Olive Oil
3 slices prosciutto, chopped (optional for vegetarians)

Mix the first six ingredients together. Stir in butter or olive oil. Set aside.

Artichokes
4 artichokes

Cut the stem off each artichoke, so it is flush against the base of the artichoke. Slice the top of the artichoke off (about 1 1/2 inches). Snip the tips off each petal. Place cleaned artichokes, standing upright in a large saucepan or soup pot. Fill with 3 to 4 inches of water. Add the juice of one lemon to the water. Cover and simmer 30 to 40 minutes, until the petals release easily from the artichoke. Drain artichokes upside down for a couple of minutes. TIP: Add fresh tarragon, thyme, bay leaves, garlic or Old Bay Spice™ to infuse the artichokes with extra flavor.

Pull out purple leaves from center and enough yellow leaves to expose the fuzzy choke. Scoop out choke with melon-baller or spoon.

Preheat oven to 350°F. Stuff the artichokes with prepared stuffing, spooning stuffing in the center of the choke and between the petals. Place in a baking dish, drizzle with olive oil and bake for 15 minutes, until stuffing is golden and slightly crisp. Add a squeeze of fresh lemon and serve.

Cheesy Spinach and Artichoke Risotto -- with (a little) Beer!

holleighz — Mon, 28 Jan 2008 22:32:45 -0800

This dish was inspired by my favorite appetizer, spinach and artichoke dip. Since it is based on bar food, it only seems right to season it with beer. The alcohol cooks off, and the remaining taste is slightly sweet, a perfect complement to the sharp cheese flavors.

For a pretty presentation, spoon servings into individual ramekins and top with additional Gruyere and Monterey Jack. Serve with carrot sticks and thin French bread toasts brushed with olive oil (although regular Ritz crackers work just as well).

4 Tbsp butter
¼ cup plus 1 Tbsp olive oil
¼ cup light beer
3 cups vegetable broth
½ cup finely grated parmesan cheese
¼ cup shredded Monterey Jack cheese
¼ cup shredded Gruyere cheese
1 cups Arborio rice
½ onion, finely chopped
2 cloves garlic, minced
10 oz package frozen spinach
12 oz jar marinated artichoke hearts
1 Tbsp sugar
Salt and pepper, to taste

Cook and drain spinach according to package directions. Set aside. Drain artichokes and chop to half inch or smaller pieces. In small pan, heat 1 Tbsp butter and 1 Tbsp olive oil. Add artichoke, and sprinkle with 1 Tbsp sugar and salt and pepper, to taste. Cook over low heat, stirring occasionally. After about 10 minutes, turn heat off and set aside

While artichokes are cooking, combine garlic, onion, remaining olive oil, and 1 Tbsp butter in large pot. Cook over medium heat for about 5 minutes, until onion is translucent. Stir in rice, and cook an additional 3 minutes.

Add beer and 1 cup broth. Simmer, stirring occasionally, until most of the liquid is absorbed. Continue adding broth ½ cup at a time. Cook until almost all broth is absorbed and rice is tender.

Stir in spinach, artichokes, and cheeses. Remove from heat and stir in remaining butter. Add salt and pepper, to taste.

Enjoy!

(...and it tastes even better on day two...)

Spinach Artichoke Lasagna

ALSW — Sun, 21 Oct 2007 17:13:08 -0700

I've been considering making a lasagna for awhile now, but I just hadn't had the time. I've got all the ingredients, but the will to make it just wasn't there. But today, I finally got one of those days where I accomplished a multitude of things around the house, a lasagna included.

You may have heard the rumor - I'm in love with all things spinach and artichoke, minus the usual mayo and cream cheese included with these delicious ingredients.

So, tonight, when I finally decided to make lasagna, I didn't have any recipe on hand. My husband was on the computer and most of the recipes I had were for meat lasagna. I am not particularly a fan of meat lasagna.

Well, my mind finally clicked and wham! I made the connection between spinach lasagna and adding artichokes to it. Sa-weet!

Spinach and Artichoke Lasagna
Note: This probably should be called Spinach, Artichoke, and Garlic Lasagna. But feel free to take out the garlic in any form if you're not a fan.

1 box of lasagna noodles (I, of course, didn't use no-boil noodles, but I would recommend them.)
1 15 oz. jar of spaghetti sauce (I used three cheese sauce.)
1 15 oz. jar of marinated artichokes (Mine was about 3/4 full.)
1 15 oz. container of ricotta cheese
1 bag of frozen spinach
Minced garlic - 3 spoonfuls
2 cups of shredded Italian cheeses
Seasonings - garlic powder, red pepper flakes, pizza seasonings

Another note - I ended up making 1 full lasagna (9x13) and another half lasagna (8x8). Perfect so I can have one of the lasagnas for dinner later this week as well.

Directions

1. If you have to boil the noodles, boil them according to package directions.

2. Grease whatever size pan (or pans) you choose to use. Lay a layer of lasagna noodles along the bottom of the pan.

3. Mix together ricotta, artichokes, garlic, seasonings, and spinach.

4. Alternate layers of cheese mixture, sauce, and noodles until you've reached the top of the pan. I was only able to have one true strata of noodle, cheese, and sauce. After that, I was almost to the top of the pan. So, instead, I added shredded cheese on top with some additional seasonings (and garlic, of course) and then added one last layer of lasagna noodles.

5. Bake at 375 F for about 45 minutes.

My kitten, Clyde, helped by eating anything that I spilled on the floor. All in all, I think he was pretty happy with his role in this project. Bonnie decided it was best to take a nap away from the chaos in the kitchen. Can't blame her.

Tomato-Artichoke Bruschetta

justingirl1989 — Mon, 21 Apr 2008 06:43:20 -0700

Try this delicious tomato-artichoke mixture. This also makes a delicious pasta sauce.

Serves: 4; Prep Time: 7 minutes; Cook Time: 2 minutes

Ingredients:

2 ripe plum tomatoes
1 clove garlic
1 cup frozen artichoke hearts, thawed and drained
½ cup chopped fresh parsley
¼ cup chopped toasted walnuts
½ lemon, juiced and zested
¼ cup plus 1 teaspoon extra-virgin olive oil
¼ cup freshly grated Parmesan
Salt and freshly ground black pepper, to taste
4 thick slices ciabatta or peasant loaf
Directions:

Preheat the broiler. Coarsely chop the tomatoes and garlic.
Place in food processor along with the artichoke hearts, parsley, walnuts, lemon juice and zest,¼ cup of the olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.
Place the slices of bread on a cookie sheet and broil until golden on both sides. Lightly brush the slices with the remaining 1 teaspoon of olive oil. Spread the tomato-artichoke mixture on top and serve.
Nutrition Facts:

(1 slice): 340 calories, 23 g fat (58% of calories), 3 g saturated fat, 28 g carbs, 9 g protein, 4 g fiber, 91 mg calcium, 2 mg iron, 336 mg sodium
http://fitceleb.imnotobsessed.com/2008/04/21/tomato-artichoke-bruschetta...
source:

Roasted Artichoke Dip with Country Bread

fragiletearz — Sat, 10 Nov 2007 08:44:52 -0800

Serves 8 to 10

Ingredients

• 2 packages (9 oz.) frozen artichoke hearts, thawed
• 2 large garlic cloves, quartered
• 1/4 cup olive oil
• 2 Tbsp. lemon juice
• 1 tsp. Italian seasoning
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 1 loaf country bread

Directions

1. Preheat oven to 350 F. In baking dish, toss artichoke hearts and garlic with olive oil, lemon juice and Italian seasoning. Cover with aluminum foil; bake 30 minutes. Set aside to cool.

2. In large bowl, mix mayonnaise, Parmesan and mozzarella. Add artichoke mixture, mashing artichokes and garlic to combine.

3. Store mixture in airtight container in refrigerator until ready to use, up to three days.

4. On Thanksgiving Day: Preheat oven to 325 F. Remove Roasted Artichoke Dip from refrigerator. Place dip in a 9-inch x 9-inch baking dish; bake, uncovered, 20 minutes, until cheese is melted. Serve with sliced country bread.

Chicken and Artichokes with Pasta

ALSW — Tue, 12 Jun 2007 10:34:54 -0700

I'm always looking for different ways to add artichokes to a meal and this has become one of my favorites. It's easy, simple, and quick - three of the best words when it comes to me and the kitchen! Right now, this dish is sitting in my fridge, waiting to be eaten for dinner later this week. Simplicity at its best!

INGREDIENTS

1 jar of marinated artichokes/1 can of artichokes (Personally, I use the marinated jars, but mostly because I make candles with the glass jars after that.) Also, the size just depends on how much artichoke you want in your dinner. I started with a small (3 oz?) jar and have since begun adding more and more.

1 pound chicken breasts or cutlets, thawed

Greek Seasoning

Pasta of your choice. Personally, I'm a sucker for ziti.

Olive Oil

DIRECTIONS

1. Cook pasta according to directions on the box.

2. Season one side of the chicken with your personal preference amount of Greek seasoning. Place chicken seasoned side down into a skillet after coating the bottom with Olive Oil. (I now use SmartStart Olive Oil - little bit healthier and less expensive!)

3.Season the other side of the chicken with Greek seasoning. Cook chicken until there is no pink left. Cut chicken into 1 inch pieces and return to the skillet.

3. Add the artichokes to the skillet. Cook on low for 5 minutes. Feel free to add additional seasonings like crushed red pepper flakes, garlic powder, or anything else you believe might suit.

4. After draining the pasta, place it in a large bowl. Cover with the contents of the skillets and mix well.

5. Serve. (Can be stored in fridge or served immediately.)

Feel free to add anything to this dish, like onion, zucchini, olives, or whatever else you're in the mood for!

Spinach and Artichoke Dip

ALSW — Wed, 13 Jun 2007 08:36:15 -0700

I'll just say it flat out: I hate mayonnaise. I don't like cream cheese. So when it comes to spinach and artichoke dip, it's pretty hard to find a recipe that works for me and my particular (and peculiar) tastes! So, without further ado!

INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.

3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.

4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Serve with pita chips, tortilla chips, bread pieces, or bagel chips. Yum!

Crockpot Chicken with Artichokes

girlA — Tue, 25 Sep 2007 15:13:05 -0700

This is the time of year when I dust off the 'ol crockpot and let it do all the cooking! This came from the fine folks at: http://southernfood.about.com/od/crockpotchicken/r/bl76c2.htm. It says it takes 7-8hrs on medium, but for me it turned out perfect in about 6 hours. Enjoy!

1 1/2 to 2 pounds boneless chicken breast halves, skin removed
8 ounces sliced fresh mushrooms
1 can (14.5 ounces) diced tomatoes, undrained
1 package frozen artichokes, 8 to 12 ounces (I used 1 can of artichoke hearts, quartered)
1 cup chicken broth, (you may need to use the whole can)
1/2 cup chopped onion
1 can (3 to 4 ounces) sliced ripe olives
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 teaspoons curry powder, or to taste
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice

PREPARATION:
Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
Makes 6 to 8 servings.

Nestle Recalls Frozen Lean Pockets Spinach Artichoke Chicken; Bits of Plastic May Be in Sandwiches

tdsollog — Tue, 15 Jul 2008 12:27:21 -0700

Some 'Lean Pockets' Sandwiches Recalled
Nestle Recalls Frozen Lean Pockets Spinach Artichoke Chicken; Bits of Plastic May Be in Sandwiches

By Miranda Hitti
Reviewed by Louise Chang, MD
WebMD Health News
http://www.webmd.com/food-recipes/news/20080715/some-lean-pockets-sandwi...

July 15, 2008 -- Nestle Prepared Foods Company is recalling nearly 200,000 pounds of frozen stuffed chicken sandwiches that may contain pieces of plastic.

Nestle has received two consumer reports of injuries from the product, according to the U.S. Department of Agriculture (USDA).

The recall only includes 9-ounce boxes of "Lean Pockets Spinach Artichoke Chicken -- 2 sandwiches." Printed on the side of each box is a "Best Before" date of "Nov 2009" followed by a package code beginning "8144 544616." Also printed on the side of the package is the establishment number "P7721A."

No other Lean Pockets sandwiches are being recalled.

The products were produced May 23 and distributed to stores nationwide.

Consumers with questions about the recall should call Nestle Consumer Services Center at 800-350-5016.