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Artichoke Pasta Sauce --Mix with Alfredo or white clam sauce and serve over pasta. Artichoke Hearts Sauté -- Sauté dry artichoke hearts with mushrooms, onions and garlic. Artichoke Heart Tapenade -- Process with olives, a little oil, salt and pepper. Artichoke-Chicken Fry -- Brown cut up boneless chicken breasts in a little oil and set aside. Sauté thick sliced onions until tender and add basil , rosemary and halved baby artichokes and cook them until tender. Stir in the chicken, add some chicken broth and bring to heat. Can be served over pasta. Artichokes and Crab -- Make a cream sauce seasoned with onions, parsley, white wine and when cooled, lemon juice. Assemble a casserole with a layer of crab meat, some of the sauce, a layer of drained, sliced canned artichoke hearts, more sauce, sliced mushrooms and the rest if the sauce. Bake at 350 for 30 to 40 minutes. Artichokes Benedict -- Remove center petals and choke from cooked artichokes place browned Canadian bacon slices into the centers. Top with poached eggs and Hollandaise. Boiled Artichokes -- Strip and trim baby artichokes, boil until tender in water with a little lemon juice. Dip hot or cold, in mayonnaise seasoned with vinegar and Tabasco. Chicken Breasts and Artichoke Hearts -- Bake halved chicken breasts topped with marinated artichoke hearts, sliced mushrooms and chopped green onions. Pour marinade and white wine over all and bake at 350 for until chicken is done. Grilled Artichokes -- Marinate steamed, trimmed and halved artichokes at least an hour in balsamic vinegar, water, soy sauce, minced ginger and olive oil. Drain and grill until browned on the cut side and slightly charred on the petal side. Honey Dipped Artichokes -- Mix Mayonnaise, honey, mustard and lemon juice --all to taste. Dip cooked artichokes, hot or cold. Mushrooms and Artichoke Heart s -- Sauté in butter with Portobello or Shitake mushrooms seasoned with Madeira. Stuffed Artichokes --Spread artichoke leaves and stuff them with a mixture of bread crumbs, Parmesan cheese and minced garlic. Drizzle with olive oil andlemon juice and steam until done. |