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Versatile Artichokes

Michelle M. Havich

 

ARTICHOKE FLATBREAD

Ingredients:

One 9” flatbread dough (homemade or bought)

½ cup raw spinach, rough chopped

6-oz. jar marinated artichokes, drained and cut in half lengthwise

¼ cup roasted red pepper, diced

1 medium red onion, cut into ¼-inch thick rings

1 tsp. extra virgin olive oil

2 tbsps. balsamic vinegar

½ cup shredded cheese, Italian blend

¼ cup crumbled feta or goat cheese

Extra virgin olive oil for brushing

 

Procedure:

· Prepare pizza dough (follow pre-packaged instructions for baking). Set aside.

· Pre-heat oven to 550°.

· Preheat sauté pan with olive oil on medium heat and cook onions for 8 minutes, stirring frequently and separating rings. Add balsamic vinegar and stir and cook for 2 minutes. Remove pan from heat and allow to cool.

· Place rolled-out dough on paddle and brush lightly with olive oil. Top dough with shredded cheese, distribute evenly. Sprinkle chopped spinach over cheese. Place cut artichokes over spinach. Sprinkle with diced red pepper. Lay out onion rings around flatbread. Top with crumbled cheese. Bake 6 to 8 minutes until crispy golden brown.
NOTE: If using pre-cooked dough, bake 3 to 4 minutes.

· Remove from oven, cut and serve hot.

Serves: 2-4

 

 

ARTICHOKE-STUFFED ARTICHOKE

Ingredients:

3 quarts water

 

1 Tbsp. Kosher salt

2 artichokes (med-large)

¼ cup yellow onion, peeled, ¼-inch diced

2 tsps. fresh garlic, minced

1 tsp. extra virgin olive oil

1/8 cup sun-dried tomato, chopped fine

6 oz. jar marinated artichokes, drained and chopped (save 1/8 cup of juice)

2 Tbsps. fresh parsley, chopped

2 Tbsps. Italian breadcrumbs

2 Tbsps. basil pesto

1½ tsps. creamy Caesar dressing

½ tsp. coarse ground mustard

½ tsp. Old Bay seasoning

1/3 cup shredded Italian cheese blend

Extra virgin olive oil for brushing

Drizzle of balsamic glaze

 

 

Procedure:

· Preheat oven to 350°F.

· In large pot, bring water and Kosher salt to boil.

· Trim ½” off top of artichokes; trim ¼” off stem and trim spikes off the leaves. Add trimmed artichokes in the boiling water and cover for approximately 20-25 minutes until done. Remove from heat and place artichokes in refrigerator to cool.

· In sauté pan, heat olive oil on medium-high heat for 1 minute. Sauté onion and garlic for 2 minutes. Add sun-dried tomatoes and marinated artichoke. Stir to combine and remove from heat. Add all other ingredients and mix well. Place mixture on sheet tray and allow to cool.

· Remove artichokes from refrigerator and split in half. Scrape out choke and inner leaves with a tablespoon. Place artichokes cut side up on sheet tray and brush with olive oil. Fill each piece with ¼ of the artichoke stuffing mixture. Top each piece with 1 tablespoon shredded cheese and bake in 350°F oven for 20-30 minutes until heated through. Drizzle balsamic glaze over the artichokes.

·  Serve as a side dish.

 

Bite Size Appetizer Option:

· Follow procedure above but do not trim spikes off of artichokes before cooking. Once artichokes are cooked, remove larger leaves and fill each one with some stuffing mix. Top with cheese and lay out on a sheet tray for heating in 350°F oven. Plate on serving platter and drizzle with balsamic glaze.

NOTE: leftover artichoke heart may be used for salads or garnish.

Serves: 4

 

Recipes courtesy of Seasons 52 and Director of Culinary Chef Clifford Pleau

 

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