Artichoke Recipes

Artichoke Recipes - 1 Artichoke and Roasted Red Pepper Salad with Roasted Pepper Dressing

Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad, or to use for snacks another time. Trim out hearts and slice thinly. Cover and set aside. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven; place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Reserve one-fourth of the bell pepper strips to prepare dressing.
To assemble salads, arrange lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining bell pepper strips, red onion and olive slices on lettuce. Garnish with a couple of cooked artichoke leaves, if desired.

For dressing, in blender or food processor container place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth. Spoon dressing over salads.

Nutritional analysis per serving: Calories 88, Fat 1g, Calories from Fat 12%, Cholesterol 0mg,
Fiber 5g, Sodium 189mg.

Artichoke Recipes - 2

Artichoke Gondolas

Ingredients
4 Artichokes (medium size), cooked
3/4 cup Sun-dried tomatoes (not oil-packed)
1 Eggplant (small), peeled and diced
2 cup Low sodium chicken broth
¼ cup Onion, chopped
1 Tsbp Each of: Fresh oregano, Fresh basil
1–2 cloves Garlic, minced
¼ tsp Salt
¼ tsp Pepper

Halve artichokes lengthwise; remove center petals and fuzzy centers of artichokes. Remove outer leaves of artichokes; reserve. Trim out hearts and chop finely. Set aside.
Rehydrate tomatoes in boiling water for 3 minutes until softened. Drain and rinse; chop. Cook eggplant in simmering chicken broth for 10 minutes; drain well. In blender or food processor container place chopped tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth. Taste for seasoning. Stir in chopped artichoke hearts.
To serve, arrange artichoke leaves on a serving platter; spoon 1 heaping teaspoon of the eggplant mixture onto wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired.
Alternate serving idea: Arrange artichoke leaves on a platter, surrounding a bowl of the eggplant mixture. Use artichoke leaves to scoop up individual servings of the dip. Dip can be prepared up to 24 hours ahead and chilled until serving time.

Nutritional analysis per serving: Calories 177, Fat 3g, Calories from Fat 17%, Cholesterol 1mg,
Fiber 8g, Sodium 351mg.

Artichoke Recipes - 3

Artichokes with Garlic Dip

Ingredients
1 cup Plain lowfat yogurt
1 Tbsp each of: Chopped parsley and chives
2 tsp Chili sauce
½ tsp Garlic salt
1/8 tsp Pepper
4 Artichokes (medium), prepared and cooked

Combine all ingredients except artichokes; blend well. Refrigerate until serving. Serve with cooked artichokes.

Nutritional analysis per serving: Calories 103, Fat 1g, Calories from Fat 10%, Cholesterol 4mg,
Fiber 4g, Sodium 308mg.

Artichoke Recipes - 4

Artichoke-Cranberry Whole Wheat Stuffing

Ingredients
8 Artichokes (medium size), prepared and cooked as directed for whole artichokes
2 cup Carrots, chopped
1 cup Onions, chopped
5 cup Whole wheat bread crumbs
2 cup Cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)
1 Tsbp Chopped fresh thyme, or 1 tsp. crushed dried thyme
½ tsp Ground allspice
¼ - ½ cup Orange juice
Pepper to taste

Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts. Chop hearts and place in a large bowl. Set aside. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme and allspice. Toss until well combined. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper.
Use to stuff a 12–15 pound turkey, a large roasting chicken or other poultry. Bake any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting. Makes about 10 cups of stuffing.

Nutritional analysis per serving: Calories 125, Fat 1g, Calories from Fat 6%, Cholesterol 1mg,
Fiber 6g, Sodium 193mg.