| Artichoke Recipes |
- Marinated Small Artichokes
- Shrimp Stuffed Artichokes
- Stuffed Artichokes
- Tuscan White Bean & Artichoke Soup*
Marinated Small Artichokes
From Mollie Katzen’s Moosewood Cookbook
Make you own, instead of buying jarred!
1 ½ lbs. small artichokes
3 cups water
juice from 1 medium sized lemon
1/3 cup red wine vinegar
1/3 cup olive oil
1 ½ tsp. salt
1 tsp. whole peppercorns
4 medium cloves garlic, peeled
Cut off the tips and stems of the artichokes. Shave off any extraneous outer leaves with scissors or pairing knife.
You can leave the artichokes whole or cut them lengthwise into smaller chunks-whatever seems more appealing.
Combine everything in a saucepan. Bring to a boil, lower heat to medium, and gently boil, until the liquid reduces to
approximately 1 cup. This will take 30 to 40 minutes. Remove from heat and cool to room temperature. This will keep
for several weeks if stored in a tightly covered container in the refrigerator. Serve cold or at room temperature.
Shrimp Stuffed Artichokes
6 medium artichokes
1 ½ lb raw small shrimp
8 tbsp lemon juice
4 ¾ tsp salt
½ tsp. tarragon
¼ tsp. black pepper
1 cup mayonnaise
To prepare the artichokes, remove the stem from the bottom, cut one-half inch off the tops and snip off the sharp
tips of each leaf. Then cook, tightly covered, in plenty of boiling water with 2 tablespoons of lemon juice and 2
teaspoons of salt, until the base can be pierced with a fork, about 35-40 minutes. Drain well.
To cook shrimp, bring 1 quart of water to a boil, add 1 tablespoon of lemon juice and 2 teaspoons of salt. Add the
shrimp and bring the water to a boil again. Reduce heat and simmer, covered, 3-5 minutes, or until the shrimp have
turned pink. Reserve ½ cup water the shrimp were cooked in. The drain, peel, and clean the shrimp. Reserve 18
shrimp for garnish. Place the remaining shrimp in the blender, with the reserved water, the remaining 5 tablespoons
of lemon juice, tarragon, pepper, ¾ tsp salt, and mayonnaise. Blend until the shrimp are broken up. Chill in the
refrigerator, where it will become thicker. Place ingredients in the artichokes.
Stuffed Artichokes Italiano
3 large artichokes
5 ounces grated Parmesan
1 large clove garlic, minced
1 cup Italian bread crumbs
¼ cup olive oil
Lemon Juice
Cut the stems and tops (just low enough to remove the pointy ends of the leaves) off the artichokes. Mix the
cheese, garlic, and crumbs. Spread the artichokes so you can fill each layer, from the outside in, with the crumb
mixture. Place the artichokes in a pot with 1 to 2 inches of water. Drizzle olive oil and lemon juice over the top of
each artichoke. Cover and steam 45 minutes, or longer, checking occasionally that the water has not evaporated.
The artichokes are done when the leaves can be easily pulled off.
Tuscan White Bean Artichoke Soup
Makes 4 servings
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, chopped
1 cup Chopped Artichoke Hearts, fresh frozen or canned
2 teaspoons dried basil
1/8 teaspoon hot pepper flakes
1 cup potatoes, peeled and chopped
3 cups vegetable broth
14 oz stewed tomatoes
1 can cannellini beans, drained and rinsed
3 links Italian Sausage, pre-cooked and sliced
2 cups greens such as chard or spinach, washed, dried and chopped
Fresh ground black pepper to taste
Pre heat a large soup or sauce-pot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes
and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, artichokes,
sausage, stewed tomatoes, juice from can of beans and broth. Bring to a boil then lower to a simmer, cover and
cook about 30 minutes. Puree the beans and add to pot of soup. Addyou’re your greens and cook until wilted, about
1-2 minutes. Add pepper to taste, serve with grated Parmesan cheese.
From Mollie Katzen’s Moosewood Cookbook
Make you own, instead of buying jarred!
1 ½ lbs. small artichokes
3 cups water
juice from 1 medium sized lemon
1/3 cup red wine vinegar
1/3 cup olive oil
1 ½ tsp. salt
1 tsp. whole peppercorns
4 medium cloves garlic, peeled
Cut off the tips and stems of the artichokes. Shave off any extraneous outer leaves with scissors or pairing knife.
You can leave the artichokes whole or cut them lengthwise into smaller chunks-whatever seems more appealing.
Combine everything in a saucepan. Bring to a boil, lower heat to medium, and gently boil, until the liquid reduces to
approximately 1 cup. This will take 30 to 40 minutes. Remove from heat and cool to room temperature. This will keep
for several weeks if stored in a tightly covered container in the refrigerator. Serve cold or at room temperature.
Shrimp Stuffed Artichokes
6 medium artichokes
1 ½ lb raw small shrimp
8 tbsp lemon juice
4 ¾ tsp salt
½ tsp. tarragon
¼ tsp. black pepper
1 cup mayonnaise
To prepare the artichokes, remove the stem from the bottom, cut one-half inch off the tops and snip off the sharp
tips of each leaf. Then cook, tightly covered, in plenty of boiling water with 2 tablespoons of lemon juice and 2
teaspoons of salt, until the base can be pierced with a fork, about 35-40 minutes. Drain well.
To cook shrimp, bring 1 quart of water to a boil, add 1 tablespoon of lemon juice and 2 teaspoons of salt. Add the
shrimp and bring the water to a boil again. Reduce heat and simmer, covered, 3-5 minutes, or until the shrimp have
turned pink. Reserve ½ cup water the shrimp were cooked in. The drain, peel, and clean the shrimp. Reserve 18
shrimp for garnish. Place the remaining shrimp in the blender, with the reserved water, the remaining 5 tablespoons
of lemon juice, tarragon, pepper, ¾ tsp salt, and mayonnaise. Blend until the shrimp are broken up. Chill in the
refrigerator, where it will become thicker. Place ingredients in the artichokes.
Stuffed Artichokes Italiano
3 large artichokes
5 ounces grated Parmesan
1 large clove garlic, minced
1 cup Italian bread crumbs
¼ cup olive oil
Lemon Juice
Cut the stems and tops (just low enough to remove the pointy ends of the leaves) off the artichokes. Mix the
cheese, garlic, and crumbs. Spread the artichokes so you can fill each layer, from the outside in, with the crumb
mixture. Place the artichokes in a pot with 1 to 2 inches of water. Drizzle olive oil and lemon juice over the top of
each artichoke. Cover and steam 45 minutes, or longer, checking occasionally that the water has not evaporated.
The artichokes are done when the leaves can be easily pulled off.
Tuscan White Bean Artichoke Soup
Makes 4 servings
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, chopped
1 cup Chopped Artichoke Hearts, fresh frozen or canned
2 teaspoons dried basil
1/8 teaspoon hot pepper flakes
1 cup potatoes, peeled and chopped
3 cups vegetable broth
14 oz stewed tomatoes
1 can cannellini beans, drained and rinsed
3 links Italian Sausage, pre-cooked and sliced
2 cups greens such as chard or spinach, washed, dried and chopped
Fresh ground black pepper to taste
Pre heat a large soup or sauce-pot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes
and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, artichokes,
sausage, stewed tomatoes, juice from can of beans and broth. Bring to a boil then lower to a simmer, cover and
cook about 30 minutes. Puree the beans and add to pot of soup. Addyou’re your greens and cook until wilted, about
1-2 minutes. Add pepper to taste, serve with grated Parmesan cheese.
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