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National Artichoke Hearts Day 3/16

Posted by on Mar. 17, 2014 at 1:43 PM
  • 12 Replies

                     

Food Historians believe that the Artichoke plant originates from the Meditteranean. Some say the Sciliy region while others believe Tunisia (Carthage). The plant comes from the flower family. Artichoke Hearts also grow wildly in Southern Europe. 80 percent of Artichokes grown in the US come from Castroville, California. Spanish Settlers cultivated Artichokes in California during the 1600’s. However Californian Artichokes did not gain popularity until the early 1900’s.

When purchasing Artichokes choose only those that are dark green with tight leaves - not leaves that appear to be opening. The Heart of the Artichoke is found once all the leaves are removed, at the base of the Artichoke. You can often find only the Artichoke Hearts available to purchase. The most popular option is canned Artichoke Hearts.

The anitoxidants in Artichokes are very good for your liver and helps promote healthy skin. Artichokes are also high in fiber, calcium and protein while low in calories. They are fat free and cholesterol free, so truly a healthy food to celebrate!

Do you like Artichokes?

by on Mar. 17, 2014 at 1:43 PM
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Replies (1-10):
SweetLuci
by Silver Member on Mar. 17, 2014 at 2:49 PM

 I like artichokes. They're my hubby favorite vegetable.

SweetLuci
by Silver Member on Mar. 17, 2014 at 2:50 PM

 

BACON WRAPPED ARTICHOKE HEARTS

1 12 ounce jar of Marinated Artichoke Heart quarters

9 slices Bacon, cut in half

Heat oven to 425* F. Line baking sheet with aluminum foil. Drain artichoke heart quarters, reserving liquid. Wrap ea. artichoke heart with a half slice of bacon. Secure with a toothpick. Place on a baking sheet. Drizzle with reserved liquid from artichokes. Roast 12 to 15 minutes or until lightly browned and cooked.

serve immediately

makes 18 pieces


SweetLuci
by Silver Member on Mar. 17, 2014 at 2:50 PM

 

Artichoke Hearts

4 servings

2 cans (15 oz) artichoke hearts in water 8-10 count, drained

1 T. extra-virgin olive oil, plus a drizzle for baking dish

The juice of ¼ lemon

1 T. butter

3 garlic cloves, chopped

6 anchovy fillets

1 cup Italian-style bread crumbs

¼ c. chopped fresh flat-leaf parsley

¼ c. grated Parmigiano Reggiano

Coarse freshly ground black pepper

Preheat oven to 400.

Turn artichokes upside down to get all the liquid out, and cut them in half lengthwise. Drizzle a small casserole dish with a little olive oil, spreading it with a pastry brush. Arrange artichokes with tops up, bottoms down, in a layered pattern in the dish. Top with lemon juice.

Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When the butter melts into the oil, add garlic and anchovies. Using the back of a wooden spoon, work the anchovies into the oil as they break up. When anchovies have dissolved, add breadcrumbs and lightly toast, about 2-3 minutes. Add parsley, cheese, and pepper, stir to combine and remove from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake until topping is deep golden brown, about 10 minutes.

SweetLuci
by Silver Member on Mar. 17, 2014 at 2:51 PM

 

Hot Artichoke & Crab Dip

1 pkg. (8oz.) Cream cheese, softened

1(14oz.) Can artichoke hearts, drained

2 cups mayonnaise

1 1/2cups grated Parmesan cheese

1/2 cup diced red onion

1 1/2 cups crabmeat (can use imitation)

Beat cream cheese till soft. Mash artichokes hearts. Add to cheese. Add rest of ingredients, one at

a time. Place in baking dish. Bake uncovered at 350 for 20 minutes.



SweetLuci
by Silver Member on Mar. 17, 2014 at 2:51 PM

 

Artichoke Pasta Salad
1 cup salad macaroni, or other medium-size pasta

1 (6.5 ounce) jar marinated artichoke hearts

1/2 cup mushrooms, quartered

1 cup cherry tomatoes, halved

1 cup pitted black olives

1 tablespoon chopped fresh parsley

1/2 teaspoon dried basil

1/2 tablespoon dried oregano

2 cloves garlic, minced

Salt and pepper to taste

Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.

In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.


SweetLuci
by Silver Member on Mar. 17, 2014 at 2:52 PM

 


An artichoke dip baked in a loaf of bread until ooey gooey and cheesy and good!

Artichoke Bread
Servings: makes 4-8 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • 2 green onions, sliced

  • 2 cloves garlic, chopped

  • 4 ounces cream cheese, room temperature

  • 1/4 cup mayonnaise

  • 1/2 cup sour cream

  • 1/2 cup mozzarella, shredded

  • 1/4 cup parmigiano reggiano (parmesan), grated

  • 1 loaf Italian bread, sliced in half lengthwise

Directions
  1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.

  2. Hollow 1/2 an inch out of the center of both halves of the bread.

  3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.

  4. Bake in a preheated 350F oven covered in foil for 20 minutes.

  5. Remove the foil and continue to bake until the cheese is melted and golden brown.


SweetLuci
by Silver Member on Mar. 17, 2014 at 2:52 PM

 

Artichoke and Green Bean Casserole

1/4 c. olive oil
1/2 lg. onion
3 cloves garlic
1 can artichoke hearts, chopped
1 can green beans, chopped
3/4 c. seasoned bread crumbs (Italian style)
1/4 c. grated Italian cheese
Dash of parsley

Fry onions and garlic in olive oil. Add green beans and artichoke hearts, bread crumbs, cheese, parsley and mix well. Cook 15-20 minutes. Put in casserole and top with more crumbs. Bake until brown at 350 degrees.


jessicasmom1
by Laina on Mar. 17, 2014 at 5:47 PM

yes

MamaMandee
by Mandee on Mar. 17, 2014 at 8:01 PM
I love them.
Posted on CafeMom Mobile
MamaMandee
by Mandee on Mar. 17, 2014 at 8:02 PM
Everything is better with bacon.

Quoting SweetLuci:

 


BACON WRAPPED ARTICHOKE HEARTS


1 12 ounce jar of Marinated Artichoke Heart quarters


9 slices Bacon, cut in half


Heat oven to 425* F. Line baking sheet with aluminum foil. Drain artichoke heart quarters, reserving liquid. Wrap ea. artichoke heart with a half slice of bacon. Secure with a toothpick. Place on a baking sheet. Drizzle with reserved liquid from artichokes. Roast 12 to 15 minutes or until lightly browned and cooked.


serve immediately


makes 18 pieces


Posted on CafeMom Mobile
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