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.
Saute chunks of chicken, add lemon juice, oregano, salt and pepper and the artichoke hearts. Delicious and easy dinner. I've made this for parties and it's always a hit.
As todao mentioned, and aside from the multitude of uses jarred or canned artichoke hearts have, I like them in omelets with any or a mix of the following, crumbled cherve, sauteed spinach, fontina, smoked ham, sauteed or roasted cherry tomatoes, gruyere, sauteed mushrooms or various crustaceans, crab, lobster or shrimp. They can be lightly sauteed in garlic butter with a squeeze of lemon before using.
The infamous spinach artichoke dip can also be made with cream cheese, instead of mayo; sour cream, Parmesan, Asiago or any strong flavored melting cheese, even pepper jack is good. A smoked cheese, Gouda or Scamorza, works well also. I like to put buttery rye breadcrumbs on top and bake the dip until crispy and heated through.
Good call on purchasing the jarred option; canned hearts tend to have a bit of a metallic aftertaste.
I love fried artichoke hearts (dip in beaten egg, then dip in panko seasoned with salt, pepper, crushed red pepper, parmesan and lemon zest) as a snack.
Toss them with some olive oil and minced garlic, sprinkle with the following mixture- fresh plain bread crumbs, more minced garlic, fresh flat Italian parsley minced, dash of origano, freshly grated pecorino romano, finely chopped whatever-you-have dried sausage, salami etc, black pepper, and if you want that extra salty ZING, a few minced anchovies if , and for that authentic Sicilian dried fruit experience finish off with some chopped or whole rasins! Anyone recognize this combo? It's the bread stuffing used in stuffed artichokes! Lazy-Man's stuffed artichokes you might say, and a perfect use for a Costco-Size quantity of plain artichoke hearts! Enjoy
(Use leftovers as a base for a fritata with Asiago melted on the top)
I used to do a pasta dish - I adapted it over the years from a supermarket flyer. Chunks of Italian sausage cooked (one time I breaded and fried eggplant for a vegetarian friend), a quick marinara, halved canned or frozen artichoke hearts (until this dish, I never even knew non-marinated artichoke hears existed!), and a can of drained and rinsed cannelini beans, all tossed with pasta - I always liked the squiggly pasta - rotini.
Alas, my husband is not a fan of the artichoke hearts. :(
This artichoke cheese puff from the Vegetarian Epicure is a great brunch dish-I sometimes add more veggies and always use my cast iron skillet.
One of the Moosewood cookbooks had a pasta dish which was an onion sauted in the marinade and tossed with sour cream (or greek yogurt), cottage cheese, art hearts, parm and pasta. Can't find the recipe on line but both are really tailored to marinaded artichoke heart because the marinade in part of the flavoring.
Funny this is being brought up now.
Trader Joe's is currently running a radio ad about their 14oz can of artichoke hearts as a love addition to a meal probably because Valentines Day is around the corner. Bit of a stretch. Anyway, it's $1.99 and they say no peeling or picking apart [something like that] so apparently they are saying it's an easy ingredient to use without the normal hassel of artichokes.
Years and years ago there was a cold rice salad using drumstick chicken flavored rice from the box, making it according to package and adding mayo, green olives, vinegar, curry powder, green onions, green peppers and artichoke hearts. It was very good, very full of flavor. Today, it may not fly.
I love artichoke hearts in just about anything - dip, salad, as a side on their own, etc. I made a really wonderful warm panzanella at Christmas with roasted tomatoes and artichoke hearts, dry cubed bread, chunks of crispy pancetta, lots of fresh herbs and olive oil/vinegar - my family was very suspicious at first but they all ended up loving it. Great way to get some flavor out of winter tomatoes. I used the little grape ones and roasted them at 400 until they burst and started to caramelize, about 30 mins I think? I took them out about halfway through to stir and put the artichoke hearts in at that time, just long enough to get them hot and the outer edges a little brown. This would work with marinated hearts as well.
I bought this same Costco jar last Fall. By the time I arrived home, the jar had grown in size dramatically. Since I am the only person who lives here that likes artichokes, I took the jar back.
Look up recipes for Chicken Scarpariello, a wonderful rustic country/peasant Italian braise with chicken, sausage, artichokes, rosemary, mushrooms, white wine - wonderful & perfect for a nice hearty winter meal.
I rarely eat breakfast out...but last time I had an omelette out, it was artichoke and feta...drop dead *delish*and now I make them for sons when they visit. Just throwing out a breakfast idea here for you!
I actually never buy marinated hearts anymore, that way I can do what I want with them!
They're great with arugula,with avocado and a lemon, olive oil vinagrette. Drain the artichokes well, then quarter them for you salad.
Pizza topping - Chicken, artichoke and olives, scallions and garlic with a white sauce pizza.
Pasta - chicken. artichokes red pepper flakes, oregano and basil in alfredo sauce with chicken, salmon or alone.
In and omellete, grill them for a nice additon to quiche with 3 cheeses.
Spicy artichoke and garlic dip. Made with cream cheese or mascarpone, fontina, fresh garlic, parmesean, and whip it in the blender. Put it in a little baking dish, top with more parm and bake it 350 F til bubbling. mmm. Spread on warm toasted crostini - great appetizer or great stuffed into a pork chop or chicken breast.
I just can't stress this enough, whatever way you use them, drain them well.
And if you DO ever get to buy a gallon jar of Costco's Kirkland MARINATED artichoke hearts, here's a lovely & favorite recipe of mine to use them in. Can be served as a vegetarian main dish, or as a side for meats:
BREEZY POTATOES ITALIANO BAKE
(adapted from "365 Ways To Cook Vegetarian")
One 6-ounce jar marinated artichoke hearts, or 1-2 cups from a large jar, depending on how much you love marinated artichoke hearts
1 medium onion, coarsely chopped
1 24-ounce or so package frozen Potatoes O'Brien (frozen diced potatoes mixed with onion & peppers), THAWED
1 medium fresh tomato, diced – OR - 2-3 sun-dried tomatoes, oil-packed, or reconstituted dried - chopped
1/4 teaspoon ground cayenne pepper, or to taste
8-ounces mozzarella cheese, grated
1 egg, beaten
1/4 teaspoon salt
Freshly grated Parmesan cheese
Preheat oven to 350. Drain artichoke hearts, reserving marinade (if using artichokes from a large jar, just scoop out some of the marinade from the jar, & coarsely dice. In a large skillet, heat reserved artichoke marinade over medium heat. Add onion & cook, stirring occasionally, until softened. Stir in thawed potato mixture, tomato, & diced artichoke hearts. Add in salt, cayenne pepper, mozzarella, & beaten egg. Scrape mixture into a generously oiled or buttered 2-quart baking dish, sprinkle grated parmesan on top & cover tightly with foil.
Bake approximately 20-25 minutes until potatoes are tender & casserole is heated through. Remove foil & bake an additional 5-10 minutes until lightly browned on top. Let stand at least 5 minutes before serving. If served hot, can be spooned out; if at room temp can be cut into squares.
I make a spread for crostini by whizzing artichoke hearts, garlic and Kalamata olives together in the food processor. It also makes a great topping for a white pizza.
Visiting friends in another state, they served a spiffed-up tuna-noodle casserole that added muenster cheese, sauteed mushrooms, and canned artichoke hearts to the usual mixture. Maybe chive or scallion too. It was delicious and satisfying at the end of a hectic day.
Use in a vinaigrette for a salad of roasted cherry tomatoes, thinly sliced onions, olives, mozzarella, basil, arugula.
1. saute them with a mild fish filet (i'd go for snapper or grouper myself), plus capers, garlic, lemon and parsley in olive oil with a touch of butter. this dish can also benefit from sauteing with the other ingredients a little bit of fresh chopped (good) tomato -- or halved campari or other cherry tomatoes for a big pop of color and flavor.
2. ravioli with parm, ricotta, prosciutto & minced artichoke. serve with a simple brown butter sauce.
as suggested, love em in omelettes, esp with sundried tomatoes and onions.
love a salad with them and hearts of palm
a great flavor contrast when added to ratatouille
lemon caper chicken - brown some chicken, deglaze pan with white wine, add chicken broth, reduce a bit, then add chicken, artichoke hearts and capers, and a dash of lemon juice. heat through.
strata - make one using sourdough, prosciutto, artichoke hearts, goat cheese, sage, thyme, herbes de provence, gruyere and parmesan.
quiche - crab, mushrooms, asparagus, artichoke hearts, a bit of cream cheese, monterey jack
tomato soup - either mix them in or dredge in bread crumbs and broil or fry and serve floating on top like croutons
Mediterranean Recipe - using whole artichoke cups - filled with minced lamb meat, onion, garlic, and pine nuts, swimming in a creamy yogurt cheese sauce.
Take 1# ground lamb meat, spice with S&P, cook and then drain in side dish. Chop cooked meat finely into minced kind of texture, mix with (1/2 cup) pine nuts, chopped garlic (2-4 cloves or a heaping spoon full of jar chopped garlic), and half cup of chopped onion. Place spoon-fulls into the artichoke cups filling them generously (heaps!) and placing them tightly together in a casserole dish. Now you can use either a Bechamel OR a yogurt cheese sauce both taste well...
Yogurt Sauce - Shooting from the hip here: Melt a couple slabs salted butter in a deep skillet and add a blend of beef (or veal) and chicken broth (1.5 cups total) until simmering hot, add 1.5 to 2 cups plain low-fat yogurt and bring back to simmer. Thicken slowly by adding some flour like you would a Bechamel (@ 4 tablespoons) . After this has married well add fresh grated Parmesan and Asiagio cheeses until melted and the sauce marries and thickens further, but not too thick, you have to pour it, and use it like a sauce not a dip.
Add some finely chopped rosemary and parsley to finish...then pour into and over the cups full of meat mixture - giving each cup some sauce and filling in between, enough to fill the dish to the top of the Artichoke cups, cover with foil and bake for 20-30 minutes at 350 degrees (until cups are cooked through and tender and the meat anc cheese sauce are living together)...when done, sprinkle more grated cheeses and eat one at a time if you can, they are absolutely delish!!!
Eat with some pita flat breads and hummus...and a nice Spanish Rioja, unless you happen to have some red wine from Baalbeck, Bekaa Valley, Lebanon.
I have the same thing from Costco and like them better plain in salad anyway. That way the marination doesn't compete with whatever dressing I'm using.
This dip: Process in Cuisinart 1 can artichoke hearts drained, 1 cup mayonnaise, 1 cup grated fresh Parmesan cheese (the refrigerated kind), 2 cloves garlic, and the juice of half a lemon. Pour into baking dish and heat in oven or microwave. Serve as a hot dip with chunks of French or pumpernickel bread or any thing else you like to dip.