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Nuked Artichoke
Ingredients: Nuked Artichoke
Potato Recipe

  • wee bit olive oil
  • 3 cups water.
  • 8 canned (not marinated) artichoke hearts
Method:
  1. Take an untrimmed artichoke and wash it out by running water through it
    and shaking it out a few times.
  2. Cut the stem back to about 1 cm below the base -- you don't want to trim as much as you would if you were steaming.
  3. Leave the outer leaves and tops on.
  4. Put one choke in a container, base down. I just use the plastic bag I
    brought it in.
  5. Maybe let it sit a while to steam a bit more.
  6. Now throw away about one or two layers of leaves and eat the rest. For guests, you could trim the top now, and if you suspect that any bitter bits are left in the stem, trim that as well.
Artichoke Gratin
Ingredients:
  • 1 lb artichokes
  • 1 cup milk
  • butter (for pan)
  • 1/2 cup heavy cream
  • 1 clove garlic, halved
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • white pepper
  • 1/2 cup grated gruyere

Method:

  1. Heat oven to 375 degrees.
  2. Scrub artichokes, and slice 1/4 inch thick.
  3. Bring milk and 1 cup water to a boil.
  4. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes.
  5. Drain, and arrange in a buttered baking dish.
  6. In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil.
  7. Remove garlic, and pour mixture evenly over artichokes.
  8. Sprinkle with cheese.
  9. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Creamy Artichoke Chicken Soup
Potato Recipe
  • 4 medium artichokes
  • 2 cups water
  • 2 cups chicken stock
  • 1/2 cup dry vermouth
  • 1 medium potato, diced
  • 1 small carrot, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon dried marjoram
  • 1/2 pound cooked chicken, cubed
  • 1 cup heavy cream
  • 4 tablespoons Locatelli Romano cheese, fresh grated
  • Salt and pepper to taste
  • Croutons for garnish

Method:
  • Steam the artichokes in the 2 cups of water until tender (about 45 minutes) and reserve the liquid afterwards.
  • Allow the artichokes to cool. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
  • Remove fuzzy choke from each artichoke bottom and discard. Coarsely dice the artichoke bottoms and place in the soup pot.
  • Next add the remaining ingredients except the chicken, cream, cheese and croutons.
  • Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
  • Next puree the soup in a blender and return to the pot.
  • Add the chicken, cream and the cheese and heat through but don't boil.
  • Serve with croutons on top.
Cuisine
Recipe Artichoke Pilaf
Recipe Artichoke French
Recipe Artichoke Fritters Recipe
Recipe Nuked Artichokes
Recipe Artichoke Gratin
Recipe Creamy Artichoke Chicken Soup
Recipe Shrimp - Stuffed Artichokes
Recipe Artichoke Balls
Recipe Artichoke Appetizer
Recipe Artichoke Casserole
Recipe Moroccan Stuffed Artichokes Recipe
Recipe Tortellini and Artichoke Pasta Salad
Recipe Artichoke Cheesecake
Recipe Boiled Artichoke Recipe
Recipe Artichoke Rose Recipe
Recipe Artichoke Benedict
Recipe Artichoke Soup
Recipe Fettuccine with Artichokes and Fresh Fennel
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