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Frozen artichoke hearts?

d
DaisyM Feb 7, 2009 02:23 PM

Any suggestions on great dishes using frozen artichoke hearts? I've always used artichokes that are in a marinade. Thank you!

  1. Rubee Feb 7, 2009 02:26 PM

    I use frozen artichoke hearts for one of my favorite appetizers to serve at a dinner party - always a hit, and easy too. I add the thawed artichokes to the roasting dish along with the shrimp.

    Shrimp and Artichokes in Peppery Butter Sauce
    http://www.epicurious.com/recipes/foo...

    1. firecooked Feb 7, 2009 02:31 PM

      Its been a while since I have had these... I should pick some up! I like with pasta -- either a red sauce (plus olives), or olive oil / white wine chicken and herbs.

      1. Baron Feb 7, 2009 03:04 PM

        Glad you asked. One of my favorite and perhaps only use of frozen artichokes is with pasta. I cook the chokes in a bit of water with chicken base for flavor a couple of minutes till done. Then I drain off the liquid and add butter, olive oil and garlic to the chokes. I add this to my cooked hot pasta and then add some sour cream and toss really good. Add some fresh pepper and your done. Its a very satisfying vegi main or side dish.

        1 Reply
        1. re: Baron
          a
          al b. Feb 7, 2009 03:20 PM

          One of my favorite soups is Oyster & Artichoke. Frozen artichokes are perfect. Search around on Chow and you'll find discussions and recipes, especially the New Orleans board.
          Mandinas in New Orleans makes a wonderful version. I've also made it with shrimp or scallops for friends not inclined towards oysters.

        2. goodhealthgourmet Feb 7, 2009 03:11 PM

          i mostly use them with noodles/pasta, or in a baked shrimp, tomato & feta dish. they actually also work really well in dips (e.g. spinach-artichoke) if you thaw & drain them well.

          1. d
            dietndesire Feb 7, 2009 03:29 PM

            Well, if you find some that are not stupidly priced like 5 bux each have you tried fresh?
            They are surely better and it is not so hard to trim them if you learn a bit.
            Then you have much more freedom, make artichoke centric dishes instead of just a bland accessory.
            Either way, saute with pork sausage, garlic, thyme. You can parboil before.Everything should not just be rubbish pasta.

            8 Replies
            1. re: dietndesire
              goodhealthgourmet Feb 7, 2009 03:59 PM

              "Everything should not just be rubbish pasta."
              ~~~~~~~~~
              huh?

              1. re: goodhealthgourmet
                Rubee Feb 7, 2009 05:06 PM

                Yah, I didn't get that dig either. I think they are new to the Home Cooking board, and think that we don't know how to cook. ; )

                I love cooking with fresh artichokes, especially baby artichokes, but I also like the convenience of having a bag in the freezer and not having to cut and trim. I buy mine at Trader Joe's.

                To keep this on topic - I also like to use frozen artichokes chopped and sauteed in butter for quiches and omelettes.

                1. re: Rubee
                  d
                  DaisyM Feb 7, 2009 05:45 PM

                  Thanks for all the wonderful suggestions. I'm going to experiment this week. And, yes I have made fresh artichokes before....just thought it would be nice to have try them in a more convenient form.

                  You know the truly great thing about this board for me has been that people have been so kind in answering even the most basic question. I sure hope it stays that way.

                  1. re: DaisyM
                    goodhealthgourmet Feb 7, 2009 05:52 PM

                    oh, Daisy, Daisy, Daisy...just you wait.

                    no, seriously, as long as you also contribute when others need help, you'll always get plenty of feedback when you ask for it. the Home Cooking board is pretty tame, and we're all very friendly here. it's on the other boards where we venture into moral & ethical debates that the fangs start to show ;)

                    1. re: goodhealthgourmet
                      alkapal Feb 9, 2009 09:47 AM

                      ghg, true -- except for me and my beef thread. ;-(. http://chowhound.chow.com/topics/593894

                      daisy, go to this artichoke thread for some more ideas. http://chowhound.chow.com/topics/594522

                      i love the artichokes with fish, along with capers and a little tomato and olive oil. the chokes bring a nutty, savory spark to the party!

                  2. re: Rubee
                    erica Feb 8, 2009 12:21 PM

                    Strange comment--one of several indicating that some people know a lot more than the rest of us!

                    I will use fresh if I find them at decent prices, but I find that the frozen are excellent with pasta that has been tossed with a jar of that artichoke cream that you can find in some Italian stores. Toss the cream with the long pasta and then add the hearts on top; lemon peel is also a good addition.

                    http://www.amazon.com/La-Favorita-Art...

                    I also love to make a quick shrimp dish with lemon peel, small potatoes, garlic, smoked paprika,and artichoke hearts that I first saw in one of Sally Schneider's cookbooks. If anyone wants the recipe I will do my best to post it here..

                    1. re: erica
                      meatn3 Feb 26, 2009 11:51 PM

                      Do you recall which cookbook? That sounds wonderful, the lemon would tie all the flavors together nicely!

                      1. re: meatn3
                        goodhealthgourmet Jun 29, 2010 10:24 AM

                        meatn, i know this is REALLY belated, but i just saw your post. the basic recipe for Shrimp in Olive Oil, Garlic & Smoked Paprika is on page 198 of "The Improvisational Cook," and the artichoke "improvisation" - Shrimp with Confited Baby Artichokes - is on the opposite page (199).

              2. b
                bear Feb 7, 2009 04:37 PM

                For a quick meal, I like to toss artichokes with rotisserie chicken, cherry tomatoes, pesto and pasta. Cook the artichokes in lightly salted water for a few minutes and drain. Meanwhile, heat some halved cherry or grape tomatoes in a pan with a little pesto until the tomatoes release a little bit of juice. Toss in some rotisserie chicken and the artichokes and heat through. Taste for seasoning, adding salt and pepper if desired. Toss everything with hot penne or farfalle. You can add more pesto if it looks too dry, and then toss in good some parmesan. Tasty and quick. It's also really good with tortellini.

                I also love lemon artichoke pesto. Sorry I don't have exact amounts, but once again cook the artichokes in lightly salted water for a couple of minutes and cool slightly. Meanwhile, smash a couple of cloves of garlic and put it in the food processor or blender. Pulse for a couple of seconds. Add the artichokes, a little lemon zest (not too much...it goes a long way), the juice of a lemon or two to taste, and pulse again. Add the artichokes, an optional sprinkle of red pepper flakes and a few tablespoons of evoo and blend lightly. I like to leave a little texture. Test for salt and lemon, adjust seasonings and add some parmesan. You can serve this as a topping for bread, or once again tossed with warmed cherry tomatoes, rotisserie chicken and pasta.

                7 Replies
                1. re: bear
                  Caitlin McGrath Feb 7, 2009 06:13 PM

                  Thanks for the pesto idea, that sounds really good.

                  I like to use them in marinated vegetable salads, with mushrooms and other veggies and a vinaigrette (so much better than the oily, salty commercial marinade); they're also good as an ingredient in pilafs, grain salads, and I, as do others, like them with pasta. To me, they're an ingredient, whereas I like to let fresh artichokes stand alone.

                  1. re: Caitlin McGrath
                    m
                    mkleeh Feb 7, 2009 07:28 PM

                    try an artichoke fritatta.its great for a brunch with other things or on its own.
                    i use a package of TJs frozen baby hearts. saute some garlic in olive oil untill pale gold, add artichokes and 2 tablespoons parsley cook until coated add about 1/3 cup water cover until tender and not much water left. let cool. drain excess water. beat 5 eggs add to artichokes with about 1/4 cup grated parmigiano-reggiano cheese then in an oven safe skillet melt 2 table spoons butter. add egg/artichoke mixture then put in a preheated 350 degree oven for 15 minutes or until not runny. cut into wedges and serve.

                  2. re: bear
                    d
                    DaisyM Feb 26, 2009 12:39 PM

                    I made artichoke pesto today and wow is it terrific. I roasted the artichokes instead of boiling them. I'm going to serve it on toasted sourdough. Thank you for the suggestion!

                    1. re: DaisyM
                      b
                      bear Feb 26, 2009 03:18 PM

                      Roasting the artichokes is a great idea. Did you toss them in oil or anything first? I bet that adds a nice depth of flavor.

                      1. re: bear
                        d
                        DaisyM Feb 26, 2009 03:30 PM

                        I let them defrost a little in a colander. I tossed them in just a little oil and salt and pepper and roasted at 400 for maybe 10 minutes. I really, really liked this because it required a lot less oil and cheese then when I make basil pesto. And it was very fresh and delicious.

                        1. re: DaisyM
                          b
                          bear Feb 26, 2009 03:49 PM

                          Thanks, Daisy. I'll try that next time. That would concentrate the artichoke flavor instead of leaching out in the boiling water. Sounds perfect!

                      2. re: DaisyM
                        kchurchill5 Feb 26, 2009 03:32 PM

                        That is an awesome dish

                    2. s
                      Stuffed Monkey Feb 8, 2009 07:10 AM

                      I use these alot. I do chunks of chicken breasts sauted, and add in the defrosted artichoke quarters, add flour to make roux and then add chicken broth. I often saute them and strips of chicken breast and or sundried tomatoes (the dried kind soften in the pasta water) a splash of wine and some chicken broth to put on pasta. I like the taste when they get a little brown on the edges.

                      1. r
                        richmondfoodie Feb 8, 2009 02:20 PM

                        giada has an incredible recipe for artichokes au gratin that is available online. It was a hit at Thanksgiving

                        1 Reply
                        1. re: richmondfoodie
                          goodhealthgourmet Feb 8, 2009 03:57 PM

                          i'm not usually a fan of Giada's recipes, but this sounded so yummy i had to look it up (FYI, on the FN site it's called "Artichoke Gratinata" - if you search for "gratin" you won't find it).

                          i like the way the recipe sounds except for one thing...artichokes with marsala (even a dry one) makes me nervous. was the dish sweet at all?

                        2. Shane Greenwood Feb 8, 2009 05:20 PM

                          I turn them into soup. Simmer them in water with 1/4 chopped onion and 2 garlic cloves. Simmer for about 20 minutes, then blend well. Strain back into the pot and at salt & pepper to taste. You can finish a soup like this with a little cream as well. Incredibly simple and delicious.

                          1. coll Feb 9, 2009 08:32 AM

                            I got this recipe here and made it for Thanksgiving, it was a giant hit. I can't find it on search, so here it is again. Whoever originally posted, please feel free to take credit (and my thanks)

                            ARTICHOKE PROSCUITTO APP

                            14 oz artichoke hearts, frozen (or canned of course)
                            3 oz proscuitto, thin slice
                            1/2 cup heavy cream
                            3/4 cup gorgonzola
                            1/2 cup pignolia, toasted
                            1/4 cup parmesan
                            fresh herbs to your liking (I still had some from the garden then!)

                            Pat artichokes dry and wrap in strips of proscuitto.

                            Put in single layer in 13 x 9 pan.

                            Pour heavy cream over it.

                            Sprinkle with gorgonzola, pignolia, parmesan and herbs.

                            Bake until it bubbles, about 25 minutes.

                            Serve warm. Can serve with bread but not necessary.

                            1. cassoulady Feb 9, 2009 08:42 AM

                              i love roasting artichokes, fresh or frozen ones, then toss them in vinaigrette and eat them at rooom temp. They are great with salad or bread, or in a sandwich, like tuna. i also like them in pasta as others have mentioned. A friend makes a wonderful salad of roasted artchokes, feta, mint and, tomato and orzo it is so tasty for a bbq.

                              1. buttertart Feb 9, 2009 09:12 AM

                                I have used the frozen ones in veal stew. They suck up a lot of the cooking liquid so would advise anyone doing this to ensure the stew has extra liquid when they are added to avoid what happened to me...left to simmer for 15-20 mins, ended up with solids dry and a bit scorched on the bottom...salvageable but only just.

                                1. s
                                  Stuffed Monkey Feb 9, 2009 09:31 AM

                                  Another thought. .... Artichoke Pizza. Defrost and dry throughly first.

                                  1 Reply
                                  1. re: Stuffed Monkey
                                    d
                                    DaisyM Feb 10, 2009 04:37 AM

                                    I'm inspired! I'm going to TJ's tomorrow and pick up 6 bags to start trying out your recipes. Thank you!

                                  2. Scargod Feb 10, 2009 05:01 AM

                                    I've always used the ones in oil... or fresh; never used frozen. What are they like? Are they true whole baby artichokes, where everything is edible? Are they quartered? Is there choke to deal with?

                                    6 Replies
                                    1. re: Scargod
                                      d
                                      DaisyM Feb 10, 2009 05:37 AM

                                      If you have a Trader Joe's they have them and they are very good. The are quartered and cleaned and everything is edible.

                                      1. re: DaisyM
                                        c
                                        City Kid Feb 10, 2009 06:42 AM

                                        Hi DaisyM - I love artichokes in every form -- fresh, frozen, marinated -- and I am not a snob. The TJ frosen ones are fantastic and so simple to use. I just posted on another thread that I keep a steady supply of these. I love to roast them in the oven with olive oil, salt, pepper, smoked paprika, and other veggies. I also throw them in with cubed chicken cutlets, sauteed mushrooms and one of TJ's great cooking sauces (Italian, Thai, Cuban, Indian) and cook in the oven for a quick and company-worthy meal.

                                        1. re: City Kid
                                          d
                                          DaisyM Feb 10, 2009 07:14 AM

                                          Can I ask you...when you roast them are you putting them right into the oven? Or are you defrosting them first? You know what I love....really low in calories and so delicious.

                                          1. re: DaisyM
                                            goodhealthgourmet Feb 10, 2009 07:42 AM

                                            i don't mean to speak for City Kid, but i *always* defrost and drain them well, regardless of the use. they tend to hold a lot of water, and if you put them in the oven frozen, once they thaw and release all that liquid you'll end up with a steamed, mushy mess.

                                            1. re: goodhealthgourmet
                                              c
                                              City Kid Feb 10, 2009 07:52 AM

                                              Hi there goodhealthgourmet - I've put them in the oven in both a frozen and thawed state and can't say I've noticed much of a difference.

                                              1. re: City Kid
                                                goodhealthgourmet Feb 10, 2009 01:04 PM

                                                really? wow. i've only ever used the ones from Trader Joe's, but they exude so much liquid i can't imagine ever using them without first thawing and draining. ...i'm always amazed by the volume of water that comes out of them.

                                    2. pitu Feb 10, 2009 07:58 AM

                                      artichoke lamb stew, and artichoke tart
                                      both as seen on Batali's cooking shows, so probably on the food network site
                                      although perhaps as cardoon recipes that get artichokes subbed

                                      1. t
                                        TaterGuy Feb 20, 2009 06:44 PM

                                        For those of us who don't live near a TJ and who consider artichokes to be one of their favorite things there's a solution to having baby artichokes available all year long. When fresh baby artichokes appear in the market I buy them in batches of 24 to 36 blanch and freeze them. Here's how.

                                        Blanched Baby Artichokes

                                        INGREDIENTS:
                                        - fresh baby artichokes
                                        - 1 lemon, halved
                                        - 1 1/2 tablespoons salt

                                        1. Fill mixing bowl with water acidulated with the juice of 1/2 lemon.

                                        2. Cut the stem end flush with the bottom of the artichoke. Cut the top 1/4 of the bud off and discard. Remove outer leaves until leave predominantly yellow with a tinge of green are exposed. Using a paring knife or vegetable peeler trim the base of the bud to just expose the tender white heart meat.

                                        3. Artichokes less than 1-inch wide may be left whole. Trimmed hearts wider than this should be halved and, if there are any purple tipped inner leaves these and the attached choke should be excised with the tip of a sharp knife. As each artichoke is cleaned drop it into the acidulated water.

                                        4. Bring a large pot of water to a rapid boil and add the salt and the juice of the other lemon half. Plunge the drained hearts into the water and boil gently for 10-12 minutes.

                                        5. Remove the hearts with a slotted spoon and immerse into ice water to halt the cooking. After 30-40 seconds in the ice water the artichokes should be individually laid out on a paper towel, cut surface side down, to drain.

                                        The hearts may now be used in any dish calling for artichoke. The final sauté or braise will fully cook them.

                                        To freeze, lay the hearts out individually (i.e. not touching) on a metal cookie sheet that is not too large to fit in your freezer (more than one may be needed). Flash freeze several hours or overnight and then store hearts in a heavy freezer bag for use as needed.

                                        NOTES:
                                        Artichokes prepared this way are far less expensive than the frozen ones sold in supermarkets. Wait until the fresh baby ones appear in your market's produce department. Buy 'em up, prepare and freeze. You'll have artichokes to use all year long!

                                        1 Reply
                                        1. re: TaterGuy
                                          Caitlin McGrath Feb 26, 2009 03:44 PM

                                          TaterGuy, your instructions are great. I will say that your cost experience isn't reflective of mine, but I do have access to TJ's. In my area, the fresh baby artichokes tend to be kind of pricey, despite my being very close to artichoke country. Small boxes of BirdsEye frozen, or whatever, do tend to be very pricey, but TJ's sells a large bag for a lot less $ than the price of that small box.

                                        2. Emmmily Feb 20, 2009 07:28 PM

                                          Spinach-artichoke dip! I make a roux, add milk and grated romano, finely chopped spinach (usually frozen), chopped artichoke hearts (usually canned, but frozen should work fine), some sauteed garlic & onions, touch of cayenne, pinch of cumin, salt & pepper to taste. Put it in the oven until it starts to bubble, serve with chips or crackers for dipping. You might want to invite someone to help you finish this one; it's a little rich.

                                          1. l
                                            lgss Feb 26, 2009 02:13 PM

                                            We have them with pasta & sauce.

                                            1. greygarious Feb 26, 2009 04:00 PM

                                              I once went to dinner at a friend's home, where a grown-up take on tuna-noodle casserole was served. Instead of cream of mushroom soup, she added smothered onions and muenster and cheddar to a bechamel sauce, mixing with farfalle pasta, artichoke hearts, and canned tuna before baking. I think the topping might have been canned french-fried onions. It was quite tasty!.

                                              1. kchurchill5 Feb 27, 2009 05:26 AM

                                                Again sorry if dupe anyones post. I love to just pan saute bacon, garlic and a little shallots, add the chokes and saute, add some white wine and cook until the wine reduced, serve as a simple side. It is a favorite and so simple.

                                                1. c
                                                  cheesecake17 Feb 27, 2009 05:51 AM

                                                  I sauteed frozen artichokes, capers, garlic and added some lemon juice. Tossed it with TJ's lemon pepper papardelle and sprinkled some pecorino cheese on top. It was delicious.

                                                  2 Replies
                                                  1. re: cheesecake17
                                                    d
                                                    DaisyM Feb 27, 2009 08:59 AM

                                                    I LOVE that lemon pepper papardelle! I'll try your sauce the next time I buy some. Sounds great.

                                                    1. re: DaisyM
                                                      c
                                                      cheesecake17 Feb 27, 2009 09:49 AM

                                                      enojy! the lemon pepper papardelle was so delicious! hopefully, ill get some more this weekend.

                                                      forgot to add that I used some pasta cooking water in the sauce. i added a bit of butter at the end too- gave the sauce a richness

                                                  2. JonParker Mar 5, 2009 03:37 AM

                                                    This thread got me thinking that I had some frozen artichokes stuck in the freezer that I'd never figured out what to do with. While some of the ideas sounded great, I was also thinking of other freezer orphans that I either needed to use or pitch.

                                                    I had chunks of two boneless lamb legs that I had roasted, but it's hard for two people to eat five lbs. of lamb leg.

                                                    Googling my ingredients came up with an epicurious recipe for lamb and artichoke stew. Cut the lamb into chunks, then brown in olive oil. Remove the lamb, then saute a couple of sliced leeks, and a chopped onion in the oil and lamb juices.

                                                    Add parsely, lemon zest, minced garlic, thyme and chicken broth and simmer covered until lamb is tender. Meanwhile soak the artichokes in lemon water. Drain and add them for the last 30 minutes of cook time. Add more chicken broth as needed.

                                                    It was quite tasty. Link to the recipe below.

                                                    http://www.epicurious.com/recipes/foo...

                                                    1 Reply
                                                    1. re: JonParker
                                                      d
                                                      DaisyM Mar 5, 2009 04:39 AM

                                                      Very timely! I'm doing something similar in the crockpot on Friday! If you haven't tried atrichoke pesto...it is seriously great!

                                                    2. s
                                                      sahm2three May 18, 2010 09:23 AM

                                                      Slow-Cooker Chicken with Lemon and Artichokes

                                                      Serves 6 to 8.

                                                      Serve with polenta or white rice.

                                                      Ingredients
                                                      2 tablespoons vegetable oil
                                                      1 pound frozen artichoke hearts , thawed
                                                      2 medium onions , minced
                                                      4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
                                                      2 teaspoons minced fresh thyme leaves , or 1/2 teaspoon dried
                                                      Salt
                                                      1 3/4 cups dry white wine
                                                      1 1/2 cups low-sodium chicken broth
                                                      1 pound carrots , and cut into 1-inch pieces
                                                      3 tablespoons Minute Tapioca
                                                      2 tablespoons soy sauce
                                                      2 bay leaves
                                                      4 pounds bone-in chicken pieces (split breast or thighs), skin removed and trimmed
                                                      Ground black pepper
                                                      1 cup heavy cream
                                                      1/4 cup minced fresh tarragon leaves
                                                      1 tablespoon juice from 1 lemon
                                                      Instructions

                                                      1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the artichokes, onions, garlic, thyme, and 1/4 teaspoon salt, cover, and cook, stirring often, until the artichokes have softened, 8 to 10 minutes.

                                                      2. Uncover the skillet and continue to cook until the artichokes and onions are lightly browned, 8 to 10 minutes. Stir in the wine, scraping up any browned bits, and simmer until thickened and measures about 3 cups, about 5 minutes.

                                                      3. Transfer the mixture to the slow cooker and stir in the broth, carrots, tapioca, soy sauce, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.

                                                      4. Transfer the chicken and carrots to a serving platter and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the cream, tarragon, and lemon juice, and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce separately.

                                                      1. Chocolatechipkt May 18, 2010 05:58 PM

                                                        Baked chicken with artichoke hearts and potatoes, two ways

                                                        - one package boneless skinless chicken thighs (or bone-in dark meat chicken)
                                                        one package frozen artichoke hearts
                                                        a few Yukon gold (or other) new potatoes cut up

                                                        Combine the above ingredients in a baking dish with

                                                        smoked paprika (1-2 Tbs), olive oil, salt and pepper

                                                        OR

                                                        lemon zest, olive oil, oregano (fresh or dried), salt and pepper

                                                        Bake at 350 degrees (or 400 if you're really hungry) for 45 min. or so, til the chicken is cooked through.

                                                        1. rcallner Jun 28, 2010 10:13 AM

                                                          They're really nice to enhance chicken piccatta, together with sauteed mushrooms and some capers.

                                                          1. d
                                                            Diane in Bexley Jun 28, 2010 11:53 AM

                                                            Thought I would share a tip - I adore artichoke hearts and recently I bought a ginormous jar of marinated hearts at Costco for dirt cheap. Since not all my recipes require marinated chokes, I washed the marinade off and drained them using a colander, giving enough time for the water to dry. They turned out fine in a recipe that normally uses an expensive 14 oz can for $3.50 in my market. FWIW!

                                                            2 Replies
                                                            1. re: Diane in Bexley
                                                              rcallner Jun 28, 2010 02:10 PM

                                                              Diane, that's really smart - I have a similar ginormous Costco jar that's sitting on the shelf daring me to use it up. Did you use the whole thing at once? I'm wondering if I can freeze them in batches....

                                                              1. re: rcallner
                                                                d
                                                                Diane in Bexley Jun 29, 2010 09:37 AM

                                                                I still have plenty left. I figure that packed in the marinade, they should be good for a long time in the fridge. My family adores spinach artichoke dip or regular artichoke dip, which requires 2 cans per recipe. If the jar lasts till Labor Day, I will have saved quite a bit of $$.

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