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Thread: What to do with canned artichokes?

  1. #1
    Join Date
    Jun 2006
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    Virginia
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    Default What to do with canned artichokes?

    I found 3 14oz. cans of artichoke hearts in my pantry. Not the marinated kind, these are just canned in brine. I think I bought them with the intention of making artichoke/spinach dip for the holidays, but never got around to it, and now theres no occasion to make the dip for. Any tried and true recipe ideas for how I can use them up?

  2. #2
    Join Date
    Jun 2006
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    Mission, TX
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    I was going to say..."the artichoke spinach dip". You could still make it. Since I am the only one who eats it, I make it, put it in small containers and freeze it. Then I get out a small portion when I crave it. But, sorry, I can't help you, I normally don't care for artichokes.
    A man of words and not of deeds, is like a garden full of weeds.

  3. #3

    Smile

    You Can Make An Artichoke And Fresh Mushroom Salad. Drain And Cut Artichokes In Half Put In Bowl. Coat Lightly With Extra Virgin Olive Oil. Add Fresh Mushrooms Sliced In Half. Mix To Coat. Season With Garlic Salt, And Fresh Black Pepper. Add Juice Of One Fresh Lemon. Mix Well. Let Marinate. Serve Over Romaine Lettuce Leaves. Or Make An Artichoke Quiche, With Ham Or Bacon And Swiss Cheese,or Artichoke Fritters Dip Halves In Flour, Egg, Bread Crumbs(flavored With Gr Cheese And Garlic Pwd) Amd Deep Fry. Also Make A Very Hot Marinara Sauce, First Saute The Artichokes In Garlic And Oil. Add Marinara Sauce, Pour Over Linguine.

  4. #4
    Cookbook_Lover Guest

    Default

    Two things come to mind.
    1. Baked Artichoke Dip, very easy
    1 cup artichokes chopped
    1 cup good mayo
    1 cup mozzarella cheese
    1 cup Parmesan cheese

    mix, put in pie pan and bake for about 30 minutes @ 350


    2. Lemon Artichokes, this is my favorite
    I do not have measurements because I just throw it together. I take the drained artichokes, put in a glass microwave bowl, then add a little chicken broth, lemon juice, dill and a dab of butter and microwave it for about 3 to 5 minutes. I serve it with chicken as a side dish.

  5. #5
    Join Date
    Jun 2006
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    EL Cajon CA.(San Diego)
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    Never to be Forgotten Garlic Bread
    Warning this is very rich and should be served in small portions
    · 1 lb loaf French Bread
    · 6 Tbsp butter
    · 2 - 8 cloves garlic, crushed or grated
    · 7 tsp sesame seeds
    · 1-1/2 Cup sour cream
    · 2 Cups Jack or Mozzarella cheese, cubed or grated
    · 1/4 Cup Parmesan cheese
    · 2 Tbsp minced parsley
    · 2 tsp lemon pepper
    · 1 14-oz. can artichokes (not marinated) coarsely chopped
    · 1 Cup grated cheddar cheese
    1. Cut loaf of bread in half lengthwise and tear out soft center in small chunks
    2. Put shell lined foil lined baking sheet
    3. Melt butter in large skillet; stir in garlic and sesame seeds
    4. Add bread cubes and cook until golden and butter is absorbed
    5. Remove from heat
    6. Combine sour cream, jack and parmesan cheese
    7. Stir in artichokes, parsley and lemon pepper, and toasted bread
    8. Mix and spoon into bread shells
    9. Sprinkle with cheddar cheese
    Bake at 350° 30 minutes or until golden
    Last edited by Guts; 04-22-2007 at 08:36 AM.
    Guts

  6. #6
    Join Date
    Jun 2006
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    Virginia
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    Thanks for all the ideas. Now if I try all of these that I want to try, I'll have to go out and buy more artichokes LOL

  7. #7
    Wizard Guest

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    I made a quiche with a can.

  8. #8
    Join Date
    Feb 2007
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    82

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    Slice in half, drain and pat dry. Flour, egg and crumb (I like panko) and fry in oil (peanut is good as you get a nice clean taste) at 350-375 until brown and crispy. Add Italian seasoning to the bread crumbs if you like. A dipping sauce of marinara or mayo based with cayenne is pretty darn good.

  9. #9
    Join Date
    Jun 2006
    Location
    Iowa Park, Texas
    Posts
    21,260

    Default

    I have not tried this, but it looks pretty interesting and good

    Fritatta
    2 cups egg beaters or 8 eggs
    3 cups skim or soy milk
    3 tsp dijon mustard
    1 loaf whole wheat french (or thick-crusted) bread, cut into 16 slices
    1/2 lb mushrooms, sliced
    1 tsp miced garlic
    1 onion, chopped
    2 boxes (10oz each) frozen chopped spinach, thawed and dqueezed dry
    1 can (14.5oz) artichokes, drained and coarsely chopped
    1 tbsp all-purpose flour
    1-1/2 cups shredded mozzarella cheese

    1. In a large bowl, whisk egg beaters, milk and mustard (add salt and pepper to taste); set aside.
    2. Place half the bread slices in a 13x9 baking dish coated with non stick cooking spray.
    3. in a nonstick skillet coated with cooking spray, saute mushrooms, garlic and onions until tender. Add spinach, artichokes and flour; mix well. Salt and pepper toa taste.
    4. Spread spinach mixture over bread and sprinkle with 1 cup cheese. Top with remaining bread and sprinkle with remaining cheese. pour egg mixture over casserole and refrigerate 2 hrs.
    5. Preheat oven 350. Bake for 40-50 minutes or until puffed and golden. Cut into individual servings and freeze. For a quck breakfast everyday, microwave inividual serving 2-1/2 minutes.
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

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