Easy Artichoke Cookbook: 50 Delicious Artichoke Recipes 2nd Edition Booksumo Press Full Chapters Instanly
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Easy Artichoke
Cookbook
50 Delicious Artichoke Recipes
By
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LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
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Table of Contents
Artichokes for Toast 6
Rustic Bruschetta 7
Middle Eastern Hummus of Cannellini and Artichoke 10
Italian Inspired Aioli 11
Artichoke Garlic and Parmesan Bread 12
French Inspired Artichokes 13
Country Style Carrot Artichoke and Mushroom Soup 16
Potluck Artichoke Bake 17
Light Supper Frittata 18
Italian Stuffed Artichokes 19
Easy Artichoke Snack 20
Roasted Mediterranean Artichokes 21
Artisanal Dip 22
Alfredo Artichoke Dip 23
Grilled Artichokes 101 24
Florentine Lasagna 25
Wednesday’s Chicken Breast Dinner 28
Piccata 101 29
Cookout Artichokes 30
Homemade Tetrazzini 31
Homemade Artichokes 32
Stuffed Shrooms for June 33
Ancient Roman Soup 34
Meatless Monday Farfalle 35
Fabulous Sundried Chicken Platter 36
Hearty Creamy Potato Soup 37
Traditional Italian Antipasto 38
Cold-Weather Casserole 39
Picky Eater's Wontons 40
Seafood Linguine Restaurant Style 41
California Tortilla Pizza 44
Mediterranean Lunch Time Salad 45
Authentic Francesca 46
Thursday’s Gourmet Raviolis 47
Crunchy Artichoke Treat 48
Tomato Artichoke Sauce 49
Deep Fried Artichokes 50
Cream Cheese Artichokes 51
Seattle Style Mashed Potatoes 52
Redwood Pesto 53
English Muffin Appetizer 54
Moroccan Style Stew 55
Artichoke Skillet 56
Marylander Dip 57
Homemade Cacciatore for Dinner 60
Bologna Style Vegan Spaghetti 61
Easy Artichoke Gratin 62
Artichoke Tots 63
Monterey Artichokes 64
Sunday’s Buffet 65
ARTICHOKES
for Toast
Prep Time: 15 mins
Total Time: 30 mins
Ingredients
1 (14 oz.) can artichoke hearts, drained 1 clove garlic, peeled
1 (8 oz.) package cream cheese 3/4 tsp dried dill weed
1 C. grated Parmesan cheese
1/2 C. mayonnaise
Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In a food processor, add the artichoke hearts and pulse till smooth.
3. Add the cream cheese, Parmesan cheese, mayonnaise, garlic and dill and pulse till smooth.
4. Transfer the mixture into a 9-inch pie plate.
5. Cook in the oven for about 10-15 minutes.
Ingredients
1 (6.5 oz.) jar marinated artichoke hearts, 5 tbsp mayonnaise
drained and chopped 1 French baguette, cut into 1/3 inch thick slices
1/2 C. grated Romano cheese
1/3 C. finely chopped red onion
Directions
1. Set the broiler of your oven.
2. In a bowl, mix together the marinated artichoke hearts, Romano cheese, red onion and
mayonnaise.
3. Spread the artichoke heart mixture over the French baguette slices evenly.
4. Place the bread slices onto a large baking sheet in a single layer.
5. Cook under the broiler for about 2 minutes.
Rustic Bruschetta 7
MIDDLE EASTERN
Hummus of
Prep Time: 15 mins
Total Time: 20 mins
Artichoke Fat
Carbohydrates
2.1 g
14.3g
Protein 4.3 g
Cholesterol 0 mg
Sodium 459 mg
Ingredients
3 cloves garlic, chopped 1 tbsp tahini
2 tbsp chopped fresh basil 1/2 tsp salt
2 tbsp lemon juice 1/2 tsp ground cumin
2 (15 oz.) cans cannellini beans, drained 1 (15 oz.) can artichoke hearts, drained
(reserve juice) and quartered
1 tbsp olive oil
1 tbsp water
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Cook the chopped garlic in the oven for about 5-7 minutes.
3. In a food processor, add the baked garlic, basil and lemon juice and pulse till the basil
leaves are minced.
4. Add the cannellini beans, olive oil, water, tahini, salt and cumin in the food processor and
process and pulse till the hummus is smooth.
5. Add the artichoke hearts and pulse till smooth.
Ingredients
1 (6.5 oz.) jar marinated artichoke hearts, 1/4 tsp red pepper flakes
drained salt and freshly ground black pepper to taste
2 tbsp mayonnaise
2 tbsp grated Parmesan cheese
1/2 lemon, juiced
1 tsp lemon zest
Directions
1. In a food processor, add the artichoke hearts, mayonnaise, Parmesan cheese, lemon juice,
lemon zest, red pepper flakes, salt, and black pepper and pulse till smooth.
2. Refrigerate, covered before serving.
Ingredients
1 (14 oz.) can artichoke hearts, drained 1 loaf French bread, cut lengthwise in
and chopped half
1 C. freshly grated Parmesan cheese
1 C. mayonnaise (such as Hellman's(R))
1 clove garlic, finely chopped
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise and garlic.
3. Spread the artichoke mixture over the French bread halves evenly.
4. Arrange the bread halved onto a baking sheet.
5. Cook in the oven for about 20 minutes.
Ingredients
1/2 C. all-purpose flour 3 tbsp Parmesan cheese
1 egg 1/4 C. dry sherry
1 (14 oz.) can artichoke hearts, drained and salt and ground black pepper to taste
halved 1 tbsp chopped fresh parsley
1/4 C. vegetable oil
1/4 C. butter
1 lemon, juiced
Directions
1. In a shallow dish, place the flour.
2. In another shallow dish, beat the egg.
3. Coat the artichoke hearts with the flour and then dip in the egg.
4. In a skillet, heat the vegetable oil on medium heat and stir fry the artichoke for about 5
minutes.
5. Transfer the cooked artichoke hearts into a bowl.
6. Remove the oil from the skillet and with a paper towel, wipe clean the skillet.
7. In the same skillet, melt the butter on medium heat.
8. Add the lemon juice, artichoke hearts, Parmesan cheese, sherry, salt and pepper and stir to
combine.
9. With a slotted spoon, transfer the artichoke hearts into a serving dish.
10. Boil the sauce for about 2-3 minutes.
11. Place the sauce over the artichoke hearts and serve with a garnishing of the parsley.
Soup Fat
Carbohydrates
16.9 g
15.8g
Protein 4.7 g
Cholesterol 56 mg
Sodium 756 mg
Ingredients
1/4 C. butter 1/2 tsp ground black pepper
1/2 C. chopped carrots 1/4 tsp dried thyme leaves
1/2 C. chopped celery 1/4 tsp dried oregano
1/2 C. chopped onion 1/4 tsp dried sage
1/2 C. sliced fresh mushrooms 1 dash paprika
1/4 C. all-purpose flour 1 C. whipping cream
2 C. chicken broth
3 (14 oz.) cans artichoke hearts, drained
and cut into fourths
1 bay leaf
1/2 tsp salt
Directions
1. In a large pan, melt the butter on medium heat and cook the carrots, celery, onion and
mushrooms for about 5 minutes.
2. Add the flour and cook for about 10 minutes, stirring occasionally.
3. Stir in the chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano
leaves, sage and paprika and bring to a boil.
4. Reduce the heat and simmer for about 30 minutes.
5. In a bowl, add the whipping cream and beat on medium-high speed till frothy.
6. Fold the whipped cream into the soup and cook till heated completely.
7. Discard the bay leaf.
8. In a blender, add the soup in batches and pulse till smooth.
9. Transfer the soup into a clean pan.
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