Question on pre-prepared artichokes
When I was back home in NC, I went to the fresh market and found some amazing pre-griled artichokes from a company in california (I think).
I have been craving artichokes lately and wanted to find out what your favorite pre-cooked artichokes are and what recipes you love them in.
Bonus points if you know this company/brand. It was in a green bag that was cryovac'ed.
I cooked an orzo dish with artichokes, shrimp, red bell peppers, and bacon tonight. Am thinking about adding lobster and scallops for a fancier version sometime soon.
assuming they were refrigerated, not frozen...were they packed in any oil? and was it really a bag, or more of a tray covered with plastic?
my best advice would be to call the store and ask them for the information. but maybe one of these will do:
They were not packed in anything, and they were refrigerated, not froze. I had seen the roland grilled artichokes, and they could be them, but I'm not 100% sure. I thought the company was from california, not italy.
I will be trying them though.
Has anyone had these? Are they good?
i'm intrigued about these cryovac'd pre-grilled artichokes.
your recipe sounds really tasty. i like artichokes with sauteed fish, tomatoes, capers & lemon juice.
googling for your source of artichokes, i came across this resource for some "artichoke" information, from the california artichoke advisory board: http://www.artichokes.org/ but i didn't find a source for the kind of product that you mentioned.
i also found these recipes: http://www.artichoke-festival.org/rec...
i love the deep fried artichoke hearts -- and pairing with cheese on the pizza is always a favorite.
Those sound like Art's Hearts from right here in California. Love those things!
One nice make-ahead is pasta deli salad:
Ziti or other pasta of choice
Strips of red and green pepper
Mushrooms, marinated or fresh(sliced)
Cubes of any cheese you like, or crumbled blue cheese
Chopped green onions
Diced salami or chopped pancetta, cubes of ham and turkey and any other meat you like (if you're using it at all)z
kidney, garbanzo or green beans
sliced green or ripe olives, or small picholines or other olive from store salad bar
roasted bell pepper, ditto.
Favorite Italian dressing - when I don't make my own - is Newman's olive oil and vinegar. At any
rate, cook and cool the pasta. It's really important to have the pasta just a bit under perfectly good al dente, because it will absorb the dressing and you don't want to let it get soggy. Mix dressing with pasta and any or all of the ingredients.
Enjoy - this is one of those "go to" suggestion; it's easy and people love it.
You might also consider a cream of artichoke soup.
Artichokes; a la Greque or Francaise
Thaw them and chop them and mix them with a mixture of parmesan cheese and mayonnaise and use it to top burgers, too. I've done this and they were excellent.
i love your deli salad. i make a similar one using tortellini. it is my go-to "picnic" or room-temp buffet offering. if you're short on time, the newman's caesar dressing also works really well in that app (the oil & vinegar, not the "creamy" style). http://www.newmansown.com/product_detail.aspx?productid=2 i add dried oregano and red pepper flakes, too, into the dressing.
and...speaking of salame (and we eat this on its own, or with some olives and boucheron goat cheese)...i have found a **fabulous** salame made by a new outfit near richmond, va, using humanely raised & organically fed berkshire hogs. the name is "olli." i recommend the "molisana" salame made with garlic, peppercorn & sangiovese. it is FAB!
we also enjoyed their version of "serrano ham" which i think they'tre calling "surryano." also liked the speck.
Artichokes are season
I bought some nice tight huge Artichokes the other day. The stems still had tons of moisture, that’s always a good sign that they will be good. I have not seen any pre-cooked /grilled artichokes for sale here in California. I love getting the first ones of the season, grilling them over oak embers in the fire pit then eating them with aioli. Someday I would love to go to Sicily for the artichoke festival. Those babies are purple over there.
I used these in my mothers Stuffed Artichoke Recipe.
Cut the tops and stems off four big chokes. Clean up the old and small leaves around the sides. I like to cut the side leaves in tiers so the look a little fancier. I also go around the bottom and clean up the stubs from the woody leaves. You now can spread open the top to accept the stuffing.
Mix these together.
1 1/2 cup Italian seasoned breadcrumbs
½ cup shredded Pecorino Ramona cheese
¼ Olive Oil
¼ cup chopped flat leaf parsley
You can make your own breadcrumbs but my mother always used Progresso Italian breadcrumbs. If you are fallowing this recipe then you don’t need to add salt and pepper.
The pecorino as a lot of salt.
Stuff the chokes by rubbing the mixture into the top while spreading the leaves open at the same time. Make sure to work it in and down as far as it will go. Place the stuffed chokes on a high rack in a roasting pan and fill the bottom with water, OO and a couple bay leaves. Cover with foil and bake at 325 for a couple hour or until the leaves come off easily.
I've never done them in the oven Woodfire, thanks for a great idea. I'm also going to try your recipe which is somewhat similar to mine.
I chop together fresh parsley and marjoram, lemon zest, garlic, salt and pepper and stuff the artichokes, then drizzle them with olive oil. Peeled stems go into pot with water and lemon first, then artichokes. Cook on top of stove for about one hour.