Jar of Artichoke Hearts--- what to do
I thought I was buying marinated artichoke hearts at Costco . because I like them chopped in salad. It turned out to be a large jar of plain hearts so now I have an " ingredient." I plan on making my own marinade to have some of it salad ready, but what are some suggestions for using them in recipes.
I slice/chop/mash them to prepare artichoke spread for crostini; use them in stratas, frittatas or casseroles (work nicely with Swiss cheese); use them in omelettes; add them to soups. Lots of good things can be done with artichoke hearts, plan or marinated.
Here's a bunch of pasta recipes that might interest you.
There is some kind of hot artichoke dip that involves mayonnaise and parmesan...I'm sure it's all over the internet. I think they could be nice in a lemony risotto, topped with a tuna or crab salad, or heated in garlic oil and enjoyed with a squirt of lemon.
spinach and artichoke dip rocks...but I don't dare make it very often, because the urge to huddle in a corner with the bowl on my knees, growling at anyone who dares get near exists.
I had a jar of marinated artichoke hearts and a hungry family with a snowstorm. I chopped up and sauteed the two smoked sausages (like kielbasa) I had in the fridge, sauteed them with the artichoke hearts, a chopped red pepper, and a can of crushed tomatoes and tossed it over pasta. Yum.
I made this DELICIOUS COZY one mid-January, a recipe posted by ChristinaMason here at chow:
-3 chicken leg quarters, cut into thighs and legs (or in your case, a whole chicken cut into 6 or 8 pieces)
-1 1/2 tsp. salt
-1/2 tsp. pepper
-1/3 tsp. paprika
-3 Tbsp. vegetable oil
-3 Tbsp. butter
1 (8 oz.) can artichoke hearts, drained (not marinated)
-1/2 lb. mushrooms, thickly sliced (I used button and chanterelles)
-2 Tbsp. flour
-2/3 c. chicken or veggie broth
-3 tbsp. sherry (white wine or vermouth would also work)
-1/4 tsp. dried rosemary
-2 bay leaves
-pinch saffron, optional
-1 clove minced garlic or 1/2 tsp. garlic granules
1. Sprinkle chicken with salt and pepper and brown on all sides in an oven-safe pot or enameled dish. Remove chicken to a plate and sprinkle with paprika.
2. Reduce heat to medium and add butter to the pot. Brown the mushrooms on both sides, adding the garlic toward the end. Season with salt and pepper after the mushrooms have browned.
3. Sprinkle flour over mushrooms and cook one minute. Stir in broth, sherry, bay leaves, rosemary, and saffron (if using). Cook stirring until slightly thickened, then add the chicken and drained artichoke hearts to the pot. Cover and bake at 375F for 40 minutes or until chicken is cooked through.
4. Remove the lid and pull the chicken pieces out of the sauce to rest on top of the veggies. Turn on the broiler and re-crisp the chicken skin (and reduce the sauce) for 3 or 4 minutes.
Serve with egg noodles or rice. A sprinkling of fresh parsley is nice here.
re: twilight goddess
A somewhat similar recipe I use from an old diabetic cookbook:
Tofu Chicken Casserole with Mushrooms and Artichokes
• Nonstick cooking spray or olive oil
• 1 lb. extra firm tofu
• ¾ lb. boneless, skinless chicken breasts or thighs
• 2 cups sliced mushrooms
• 1 cup broth
• 2 T. cornstarch dissolved in ¼ cup water
• 2 T. plain nonfat yogurt
• 1 T. dry sherry
• ½ t. salt
• Coarsely ground pepper to taste
• 1 t. dried tarragon (or 1 T. fresh)
• 1 t. garlic powder
• 1 c. halved fresh or thawed frozen artichoke hearts (or artichoke quarters)
• Dash of paprika
Preheat oven to 375 degrees. Lightly coat a 2- or 3-quart casserole dish with the cooking spray (or oil) and set aside.
Drain the block of tofu and press between several thicknesses of paper towels to remove excess moisture. Cut tofu into ½ inch slices. You should have about 1 2/3 cups. Heat medium skillet, lightly coat with oil or cooking spray, brown pieces of tofu until they are golden, drain and set aside.
Heat the same skillet again and lightly brown chicken on both sides, drain, pull or cut into smaller pieces, and set aside.
Heat skillet again, add mushroom slices, and brown. Remove skillet from heat and hold on the side.
Heat broth in saucepan and add dissolved cornstarch. Add the yogurt, sherry, salt, pepper, tarragon, and garlic. Cook on low heat until the sauce is warmed through and immediately turn it into the skillet with the mushrooms. Over a low heat, mix the ingredients thoroughly.
In the prepared casserole, layer the tofu, chicken, and the artichokes, repeating layers until all ingredients are gone. Pour the sauce and the mushrooms on top. Sprinkle paprika over and bake for about 40 minutes until browned. Serve.
Makes 6 servings of 1 cup each.
re: twilight goddess
i didn't like them either (back when i could actually eat them if i wanted to), but it's always worth suggesting because some people do like them. my one exception was the Field Roast products - that stuff rocks.
why do you need to add anything else? just increase the tofu, shrooms and artichoke hearts to bulk it up, and you're set. the only other thing i can think of that might work - fully-cooked large white or lima beans.
re: twilight goddess
ah, okay - you're like me, you can't leave a recipe alone ;) i thought you were feeling obligated to substitute something if you omitted the chicken.
you could turn it into a casserole with spinach & rice (or sliced potatoes), maybe add some caramelized onion, more herbs...and top it with bread crumbs & grated cheese for a golden crust.