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6 cans of artichoke hearts

Diane in Bexley May 18, 2009 08:13 AM

So, I did some "spring cleaning" of the kitchen pantry and found 6 cans of artichoke hearts tucked way in the back. Thinking I should be using those up fairly quickly, as they must have been there for a while. Looking for some recipe suggestions. Will be doing artichoke dip for Mem Day weekend. Looking for some other appetizer or main dish suggestions, have pretty well stocked pantry. Thanks Chowhounds in advance!

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  1. alkapal RE: Diane in Bexley May 18, 2009 08:32 AM

    use a can, sliced, with some nice white fish, sauteed in olive oil/butter, with capers and fresh tomato. toss on some minced fresh parsley or oregano or basil, to taste -- at the very last.

    you can also do a fennel and artichoke gratin with parmesan cheese and butter.

    i love spinach and artichoke stuffing for shells, or you can put them in phyllo layers.

    make some mini-pizzas with artichoke, garlic, ricotta and fontina.

    1. c
      cheesecake17 RE: Diane in Bexley May 18, 2009 08:50 AM

      - make an artichoke pesto to serve over pasta, chicken, or fish
      - chop artichokes and sundried tomatoes and mix with ricotta and shredded mozzarella- use in lasagna

      2 Replies
      1. re: cheesecake17
        snoboardbabe77 RE: cheesecake17 May 18, 2009 10:48 AM

        Add to a light salad composed of orzo pasta, salt and pepper, cherry tomatos, diced celery or cucumbers, feta or goat cheese and your artichokes with a smidge of the juice. You can also make turkey divan with artichokes.

        1. re: cheesecake17
          Apple RE: cheesecake17 May 18, 2009 11:46 AM

          I love it in pasta too - I make an artichoke, preserved lemon and crab linguine. Jeebus - it's divine.

        2. greygarious RE: Diane in Bexley May 18, 2009 11:18 AM

          When I visited an out-of-state friend, she made a grown-up version of tuna noodle casserole which included artichoke hearts and sauteed mushrooms. I know she made a cream sauce including muenster cheese but am not sure if there was any canned cream of mushroom soup. It was surprisingly good comfort food!

          1. k
            KiltedCook RE: Diane in Bexley May 18, 2009 11:52 AM

            At least one can goes in my Mixed Seafood, Andouille & Artichoke Heart Paella

            1. l
              lgss RE: Diane in Bexley May 18, 2009 06:04 PM

              Artichoke hearts are good with pasta in my opinion, with tomato-based sauce or hummus. Good on pizza, too.

              1. alkapal RE: Diane in Bexley May 19, 2009 03:41 AM

                tortellini salad!
                Tortellini Salad with Artichoke Hearts, Olives, Pepperoni and Cherry Tomatoes (in Italian vinaigrette).

                1 package tortellini pasta (from the refrigerated case. i like the sausage or mushroom filling -- plain cheese is sort of "blah"; buitoni is fine, giant's house brand is actually quite good).
                1-2 cups cherry or grape tomatoes
                2 medium-sized banana peppers (or pepperoncini) -- sliced in rings, but garnish with whole ones http://en.wikipedia.org/wiki/Pepperon...
                14 ounce can of quartered artichoke hearts
                3/4 cup oil-cured and pitted black olives (or pimento-stuffed green olives).
                1 cup good pepperoni, cut in 1/2" chunks
                2-3 tablespoons oregano vinaigrette (or basil).
                shaved parmesan on top
                salt to taste
                (also may add some 1/2" chunks of hearts of palm, mmmmmm!).

                1. roxlet RE: Diane in Bexley May 19, 2009 05:23 AM

                  Invite some friends for cocktails and make artichoke parmesan dip.

                  1. d
                    Diane in Bexley RE: Diane in Bexley May 19, 2009 06:09 AM

                    An update - last night I had defrosted 6 chicken breasts (boneless & skinless). Sauteed the chicken, then some chopped shallots, s&p, a little garlic, fresh mushrooms, threw some beef broth over (it was leftover), a little sherry and a little 1/2 & 1/2, reduced by 1/2. Added the hearts at the last moment, served over some fluffy white rice. Yummy!

                    1. Pia RE: Diane in Bexley May 19, 2009 06:22 AM

                      My mother-in-law taught me this side dish, which can also be a main especially if you add some more substantial ingredients. Sautee shallots and spinach. Add a can of artichokes, some black olives, and feta cheese (I use fat-free). Combine with cooked Israeli couscous, acini di pepe, or a mix of grains. Good warm or at room temperature.

                      1. r
                        rockycat RE: Diane in Bexley May 19, 2009 06:25 AM

                        I made this veal and artichoke recipe last night:

                        I took some of the reviewers suggestions such as adding toasted pignolis, reudcing the amount of lemon juice slightly, and adding back a spoonful of the drained marinating oil. I would also consider using a touch of cream in the sauce. I don't know if your hearts are marinated or not but the dish should work either way.

                        It was pretty tasty and I'd make it again.

                        1. Ruth Lafler RE: Diane in Bexley May 19, 2009 06:53 AM

                          The recipe for artichoke and sausage deep custard pie on the side bar looks pretty good: http://www.chow.com/recipes/13282

                          Although I find it annoying on the other boards, the new feature where they use key words to generate related content on the side bar is pretty useful for Home Cooking.

                          5 Replies
                          1. re: Ruth Lafler
                            chef chicklet RE: Ruth Lafler May 19, 2009 11:12 AM

                            Gosh am i blind, I just took a look at the sidebar, I've tuned that whole side of the screen out.

                            Hope they never use it for emergency messages...
                            Thanks for mentioning that!

                            1. re: chef chicklet
                              Ruth Lafler RE: chef chicklet May 19, 2009 11:53 AM

                              LOL. It took a while for it to sink in for me, too. I don't know how long that feature has been active -- a couple of weeks, maybe? And as I said, it's annoying/useless for restaurant discussions (IMHO), but kind of nice for Home Cooking, since it pulled up some relevant recipes, video tips, etc.

                              1. re: Ruth Lafler
                                kchurchill5 RE: Ruth Lafler May 19, 2009 02:50 PM

                                Side bar? am I missing something or did I close something or am I just clueless with this. Sorry for such a stupid question

                                1. re: kchurchill5
                                  MMRuth RE: kchurchill5 May 19, 2009 02:51 PM

                                  I *think* the sidebar reference is to all of the "stuff" to the right of the message board.

                                  1. re: MMRuth
                                    Ruth Lafler RE: MMRuth May 19, 2009 02:57 PM

                                    Right. If you look on the upper right, under the "who's talking" thumbnails, there's a heading that says "Related" -- under that there are several subheadings: Home Cooking Board Discussions (other threads with similar content); Recipes; Stories/Blogs; Video. All those are generated using key words from the thread, so in this case, there are a bunch of recipes, stories/blogs and videos related to artichokes. It's a fairly new feature -- took me a while to notice it after having gotten used to mostly ignoring the stuff on the right side of the page.

                          2. kchurchill5 RE: Diane in Bexley May 19, 2009 06:59 AM

                            I make what I call winter white Pasta. Artichokes, scallops, asparagus in a champagne cream sauce over pasta. Amazing (just let me know if you want the details) It is really good.

                            Baked artichoke casserole with carmelized onion. Also great flavor and easy.

                            Artichoke pasta with sundried tomatoes, olives and fresh spinach in a fresh creamy pesto dressing

                            Artichokes baked with portabello slices and tomato slices topped with a onion breadcrumb topping and some parmesan cheese

                            Artichoke soup with wild mushrooms, fennel


                            Be glad to share details.

                            1. hollyd RE: Diane in Bexley May 19, 2009 07:40 AM

                              I just saw this yesterday and am in love.


                              3 Replies
                              1. re: hollyd
                                alkapal RE: hollyd May 20, 2009 04:31 AM

                                tell me about it. that torta looks fabulous!

                                1. re: hollyd
                                  Diane in Bexley RE: hollyd May 20, 2009 06:38 AM

                                  Holly, that torta looks amazing. Think I can sub 2 cans of artichoke hearts if I dry them really well?

                                  1. re: Diane in Bexley
                                    hollyd RE: Diane in Bexley May 20, 2009 09:00 AM

                                    I haven't made it, but she used frozen and seems to think it was just fine. And you know, mixed in with all that ricotta, the texture wouldn't be THAT important, so I say go for it. Just, as always, dry them really well and maybe sautee in a dryer pan, which I find makes wet things easier to carmelize.

                                2. pitu RE: Diane in Bexley May 19, 2009 08:42 AM

                                  lamb and artichoke stew -- rinse off a can of artichokes, a little red sauce, a bunch of basil, a little bacon or pancetta....it's a Batali recipe that I make a couple times a year, and it's just fabulous.

                                  Old artichoke thread : http://chowhound.chow.com/topics/594295
                                  FN recipe: http://www.foodnetwork.com/recipes/ma...

                                  1 Reply
                                  1. re: pitu
                                    Caitlin McGrath RE: pitu May 19, 2009 03:17 PM

                                    I was going to reference that older artichoke thread, as everything you can do with frozen artichoke hearts, you can do with canned.

                                  2. greygarious RE: Diane in Bexley May 19, 2009 09:34 AM

                                    I only saw part of the segment so cannot reiterate the recipe, but on today's Martha show, a chef whose last name is Vetri made gnocchi with a sauce that involved frying artichoke (don't know if he boiled hearts and chopped, or chopped canned hearts - they were being drained when I tuned in) slivers in olive oil until brown and crispy. They were sprinkled atop the sauced gnocchi. The recipe is bound to be on her website.

                                    2 Replies
                                    1. re: greygarious
                                      rockycat RE: greygarious May 19, 2009 11:03 AM

                                      I'm guessing that Chef Vetri is Marc Vetri from Vetri Ristorante and Osteria in Philadelphia. Vetri is reputedly one of the best Italian restaurants in the US. I've been to Osteria, his more casual, less expensive venture, and it was just terrific. I'd say any recipe of his is bound to be good.

                                      1. re: rockycat
                                        greygarious RE: rockycat May 19, 2009 11:26 AM

                                        Yes, Martha mentioned Philadephia, showed and read from one of the hand-painted menus; the offerings sounded great.

                                    2. chef chicklet RE: Diane in Bexley May 19, 2009 11:16 AM

                                      I like to add grilled artichokes to olive bread. Or sundried tomato and artichoke, cheese bread. Lots of ways to incorporate them into your favorite loaf of bread.
                                      You can stove top grill the artichokes. Blot them dry, and brush with lemon and olive oil.
                                      I like to use my cast iron griddle, the flat side for this. You can use your cast iron pan too.
                                      You just need to have a surface to cook on that gets good and hot. Char them, then slice for the bread.

                                      2 Replies
                                      1. re: chef chicklet
                                        kchurchill5 RE: chef chicklet May 19, 2009 03:03 PM

                                        I make stuffed artichoke bread. Thanks for reminding me of bread Chef C. I slice the baguette, scoop out a little of the bread and lightly grill on each side. Then I carmelize some onions, not too far, just lightly, add some fresh tomatoes, seeded, the artichokes, olives, calamata and sliced some fresh basil, pepper, easy on the salt and fresh parm and mozz. Put a little layer of the grated parm down, then the veggie mix, then some mozz fresh slices and then some parm, top with the bread. Wrap in foil and bake 20 minutes at 350. Amazing

                                        The second one is same formula but use artichokes, onions and mushrooms. Stuff and top with gruyere or swiss.

                                        Both good, you can use just 1/2 of a baguette or even small Italian loafs. Use your favorite bread. I just like to scoop some out first. It is a great simple bread and always works and is great for parties. Cut in slices and serve with dinner.

                                        I have about 15 different recipes for stuffed bread but it is always good. It is gooey, grilled, hot, good and you can make it as simple as you want. Arugula, mozz, tomatoes and parm is a favorite of mine. Use your imagination and have fun.

                                        FYI, love olive bread. My friend topped sundried tomato bread with grilled slices of artichokes which were amazing with a olive sauce. My tomato bread and my artichokes her sauce which was killer. I have yet to get the recipe. It was almost a creamy olive vinaigrette. I loved it.

                                        1. re: kchurchill5
                                          chef chicklet RE: kchurchill5 May 20, 2009 07:47 AM

                                          well for sure your stuffed artichoke bread sounds like a stuffed pizza bread and scrumptious. I like that idea, but what I meant was to make your own bread, using artichokes in the bread. I love to make olive bread. Had it once at a cute little artisian bakery and then went home and made it. Kalamata olives are perfect, that's my olive of choice when I make this. Swirl in your favorite cheeses, fresh basil, seeds, cheeses, sudried tomatoes. As a side note, this is the perfect bread to serve along with my spicy, garlicky garbanzo bean (pureed) soup. The serrano chiles give just the right amount of heat.

                                          ALL good. Or you can simply, just slice a hunk, and warm it, add more cheese for a decadent snack. Must be used within two days, or slice and put it back into the freezer. And me too, olive bread is killer, the smell oh the smell, I could bury my head in a loaf.

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