I make a Greek-type pizza with them - a family favorite.. Start with a Boboli or similar crust, spread pesto over it, cover with crumbled feta cheese, arrange artichokes hearts and bits of sun-dried tomato (oil packed) over the crust and sprinkle with grated parm. cheese. Bake in 400 degree oven till cheeses melt and bottomof crust is crisped.
Oysters pair well with artichokes, I know it is getting close to the end of oyster season but the famous old hot artichoke dip with some chopped oysters is deicious. Oyster and artichoke gumbo is pretty yummy stuff to have once in awhile too. I keep frozen oysters on hand for use in the dry season.
2 tasty simple preps. One is to steam or boil until mostly tender- make sure you salt well.Then oven roast brushing well with olive oil and adding herbs of your choice and chopped garlic. The other is to either defrost or plunge into boiling water just to get the freeze out. Then deep fry and sprinkle liberally with salt and fresh grated parmesan when they are draining.
Your freezer sounds like mine...lots of frozenartichokes and not enough recipes to use them!
This is my new most favorite recipe that I throw frozen artichokes into - Chicken Capri.
I also use my frozen artichokes as a great addition to any vegtable pasta recipe.
This is surprisingly good.
Peas & Artichoke Hearts
3 Tablespoons Butter
3 Tablespoons Olive oil
16 Ounces Peas; baby, frozen
10 Ounces Artichoke hearts; frozen
1 Small Onion; chopped
2 Teaspoons Garlic; chopped
4 Ounces Tomato sauce
Pepper; freshly ground
Melt the butter in the olive oil and sautee the onion and garlic for 3 min. Add the frozen peas and artichoke hearts and simmer covered for about 5 min. Add the tomato sauce and salt and pepper and continue to simmer uncovered for 10 more minutes. Stir often enough to keep from sticking. Serve hot.