My roommate left me a huge jar of artichokes marinated in olive oil and vinegar - the kind from Costco. What do I do with it? I thought about putting it into pasta with some fresh herbs and garlic, but I'd appreciated ideas as I have lots of these to eat.
Here are some good recipes:
Dungeness Crab and Marinated Artichoke Dip
2 cups mayonnaise
2 jars (about 1 cup) marinated artichokes, drained and chopped
1 1/2 cups Dungeness crabmeat, cooked and broken into pieces
1 large onion, very thin sliced
1 cup Parmesan cheese, grated
3 tablespoons seasoned bread crumbs, optional
Crackers or thin bread slices for dipping
Heat oven to 350 degrees.
Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread in ungreased shallow 1 1/2 quart casserole or ovenproof dish. Sprinkle with bread crumbs if desired.
Bake uncovered 15 to 20 minutes or until golden brown.
Serve with cracker or bread.
Makes 3 cups dip.
2 jars (about 1 cup) marinated artichokes
1 small onion, minced
1 clove garlic, minced
1/4 cup fine dry breadcrumbs
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco® sauce
1/2 pound grated sharp cheddar cheese
Drain marinade from 1 jar artichokes into a skillet. Discard marinade from other jar. Chop artichokes. Add onion and garlic to skillet. Saute until clear. Beat eggs; add crumbs and seasonings. Stir in cheese, parsley and artichokes and add to onion mixture. Turn into greased 11x7-inch pan. Bake at 325 degrees for 30 minutes. Cool in pan. Cut into 1-inch squares.
Makes about 70 squares.
Dairy Hollow House Pasta Salad
=== VEGETABLES ===
4 Carrots, scrubbed or peeled
1 Zucchini, scrubbed
1 bunch Broccoli
1/4 Cauliflower head
10 ounces Frozen peas - (1 pkg)
1 cup Cherry tomatoes, preferably red and yellow, stemmed
2 Red bell peppers, seeded and diced
2 Green bell peppers, seeded and diced
=== PASTA AND DRESSING ===
Salt, as needed
2 pounds Sturdy-shaped pasta, see * Note
Marinade from 1 jar artichoke hearts, see FINISHES list
4 tablespoons Olive oil, to 6 tablespoons
3 tablespoons Red wine vinegar, or more to taste
1 Lemon, juice only
6 Garlic cloves, peeled
1/4 cup Chopped fresh basil leaves (or 2 teaspoons dried basil)
1/4 cup Chopped fresh parsley
2 teaspoons Dried oregano
1/8 teaspoon Crumbled dried rosemary
Black pepper, freshly ground, to taste
=== FINISHES ===
6 1/2 ounces Marinated artichoke hearts - (1 jar), marinade reserved
15 Kalamata olives - pitted, coarsely chopped (15 to 20)
15 ounces Chick-peas - (1 can), drained well
12 ounces Mozzarella or Fontina cheese (or other mild firm cheese), cut into 1/4" cubes
6 ounces Feta cheese, cut into 1/2" cubes or coarsely crumbled
* Note: Pasta, such as bow ties, tubes, or curlicues (some can be spinach, tomato, carrot, and/or beet pasta).
Cut the carrots into 1-inch by 1/8-inch-square strips, blanch for 2 minutes, drain well; set aside.
Cut the zucchini into 1/2-inch cubes, blanch for 30 seconds, drain well; set aside.
Separate the broccoli into bite-sized flowerets with stems peeled and julienned, blanch for for 2 minutes, drain well; set aside.
Separate the cauliflower into small flowerets, blanch for 2 minutes, drain well; set aside.
Cook the frozen peas by pouring boiling water over them, drain well; set aside.
Fill your largest soup pot with water and bring it to a boil. Salt the water, add the pasta, and cook until tender but still firm to the bite.
Meanwhile, drain the marinade from the artichoke hearts into a food processor. Add the oil, vinegar, lemon juice, garlic, and herbs and process until smooth.
Drain the pasta well, cool under cold running water, and drain well again. Transfer the pasta to a large bowl, pour the dressing over it, and toss to combine. Season with salt and pepper. Taste, and amend to your liking with additional olive oil, vinegar, or seasonings.`Add the blanched and fresh vegetables to the pasta and toss to combine.`To finish, coarsely chop the artichoke hearts and add with the olives; toss again. Taste for seasoning and chill.
Just before serving, add the chickpeas and cheeses. Toss to combine. This recipe serves 14 to 16 as a side dish or 10 to 12 as an entree.
Marinated artichoke hearts are also great on pizza, on hamburgers, added to chicken casseroles, added to salads (particularly chopped salads,) chopped and added to garlic cheese bread, and added to all sorts of dips -- clam dip, spinach dip, onion dip, shrimp dip, etc.
This is like bruschetta; store was making samples (it was delish) and trying to get people to buy their frozen Texas toast but you can make your own:
Tomato Basil Toast
4 or 5 basil leaves
4 ripe plum tomatoes
1 (6 ounce) jar marinated artichoke hearts, drained
2 tablespoons sauteed peppers & onions
1/4 cup feta cheese
2 Tablespoons sliced black olives
8 slices Texas toast (store bought or make your own with baguette sliced topped with olive oil & garlic and toasted in oven)
Preheat oven to 425. Chop basil, tomatoes and artichoke hearts and combine with peppers & onions. Stir in cheese and olives. Arrange garlic toast slices on baking sheet; bake for 5 minutes on each side til browned. After garlic toasts come out of oven, spoon tomatoes mixture over toast slices.
Couple of ideas. You could blend them into a paste and use as a spread for sandwiches. Would probably be really tasty with cheese and some roasted peppers.
Make an antipasto salad, with some chokes, some cubed cheese, salami, olives, beans, roasted peppers, and use the artichoke marinade as a dressing on the whole thing.
Just a tip, I've found the big jars from costco frequently have some of the more fibrous chewy petals still attached to the hearts.