• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Artichoke Heart Ideas

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • E *****
  • 1. This is very simple -- I invented it years ago and have served it to
  • others who like it. Just quarter and dry the hearts, saute in a pan with
  • quartered mushrooms, butter/margarine and some garlic. Makes a nice side
  • dish with chicken and rice/potatoes.
  • BTW -- when using artichoke hearts I always drain them AND dry them
  • (squeeze dry in a clean dish towel) thoroughly, otherwise they taste
  • watery.
  • 2. Buy some good fresh pasta and alfredo sauce at the grocery. Cook as
  • directed and combine sauce with artichoke hearts, cooked shrimp, and
  • mushrooms (I usually saute the mushrooms first). You could use cooked ham
  • or chicken in place of the shrimp.
  • 3. Saute artichoke hearts with some other stuff and mix with cooked rice.
  • The other stuff can include green onions, bell peppers, mushrooms, garlic,
  • tomatoes. This would be the stuff I would use -- you can make up your own
  • list. I usually just look at what's in the fridge... Sauteing can be done
  • in butter/margarine or oil or both combined. 4. Eat cold, dipped in a
  • little mayonnaise.
  • 5. Put in pasta salad.
  • Recipe By : lsnow@ncrclm.ClemsonSC.NCR.COM (Linda Snow)
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Recipe via Meal-Master (tm) v8.05

Title: Artichoke Heart Salad with Asiago Cheese
Categories: Artichoke, Salad
Yield: 4 Servings

2 lg Artichokes
1 lg Orange; juiced
1 md Fennel bulb
1 sm Red onion
1 Orange; peeled, seeded and
2 Cloves garlic; finely
1 tb Chopped fresh tarragon
2 ts Extra-virgin olive oil
1 Pinches chili flakes
Salt; to taste
8 Leaves butter lettuce
1 oz Asiago cheese; grated OR
-shaved with a vegetable

Prep time: 30 minutes

Artichoke hearts. Using a very sharp paring knife, cut away all the leaves
and the choke to get to the heart; discard outer leaves, choke and thistle.

Thinly slice raw hearts and place them in a bowl with orange juice.

Remove outer leaves and top, feathery parts of fennel. Remove onion skin
and cut off both ends of onion. Slice fennel and onions paper thin, and add
to raw hearts. Add orange slices, garlic, tarragon, olive oil and chili
flakes, and season with salt to taste. Allow to stand at room temperature
for 15 minutes. Retoss and serve on leaves of butter lettuce. Top with
Asiago cheese shavings.

Per serving: 159 calories, 28% fat (4.9g), 51% carbs, 21% protein.

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