Cooking

Amazing Artichokes for Your Holiday Meal

September 3, 2013

Artichoke

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

So there I was, staring at those 2 cans of marinated artichoke hearts I’d purchased in the hopes of dressing up a salad or 2 when we had company for shabbos few weeks ago. Sadly for all my culinary plans that weekend they called the morning they were to arrive to say that their sump pump choose the night before to give up and flood their basement. So, I put these gourmet treats back in the pantry because well, they were kinda expensive, my family doesn’t love them they way I do so I tend to save them to fancy up the meals when company comes for yontif of shabbos. I considered them a form of delayed culinary gratification.

Well, meals at my house are rarely more fancy than Rosh Hashanah meals, so I plan on using those 2 cans of artichoke hearts in my cupboard early and often. Challenge yourself this holiday to use this delicious vegetable at one of your meals, trust me when I say, you’ll be happy you did.

*Be sure to check out OU Kosher’s guide to washing, checking and inspecting fruits and vegetables! You can find the guide HERE.

CHOKED WILD RICE SALAD (pareve)

1 1/4 cup wild rice cooked according to the package instructions, cooled

1/4 to 1/3 cup Italian dressing

2 (6 ounce) jar marinated artichoke hearts, drained, chopped (save the marinade*)

2 tablespoons parsley, minced

3 stalks celery, diced

1 chopped green or red bell pepper

6 to 8 sliced green onions, including tops

10 to 12 cherry tomatoes, halved

1/2 cup frozen peas, thawed

Place the rice in a bowl and stir the Italian dressing into the rice.  Add the remaining ingredients into the bowl and mix to combine. Cover with plastic wrap, refrigerate for at least 4 hour or overnight, Serves 8 to 10.

*You can use the left over marinade to marinate sliced mushrooms, sliced onions and cucumbers.

My file source unknown

 

HEARTS AND PALMS SALAD (pareve)

2 cans artichoke hearts, drained, quartered

1 to 1 1/2 cup button mushroom cut in half

2 cans hearts of palm, drained, sliced into rounds

1 red bell pepper, diced small

1 tablespoon oregano

1 1/2 teaspoon basil

2 tablespoons minced garlic

1/4 cup red wine or rice wine vinegar, (more or less to taste)

1/4 to 1/3 cup oil, more or less

Lemon Juice, to taste

Salt and pepper to taste

Bibb or red leaf lettuce

Combine all the ingredients in a large bowl and mix to combine. Don’t worry about how much liquid you use; the mushrooms tend to soak up most of the liquid.  Cover and refrigerate for at least 4 hours or overnight. To serve line a plate or serving platter with red leaf or Bibb lettuce and place the salad on top. Serves 6 to 8.

My files, source unknown

 

ARTICHOKE AND MUSHROOM TOASTS (dairy) 

36 slices French bread (1/2 inch thick)

3 tablespoons olive oil, divided

1/2 pound sliced fresh button mushrooms

1/2 pound chopped Portobello mushrooms

1/4 minced onions or shallot

1/2 teaspoon Italian seasoning

2 tablespoons butter

6 garlic cloves, minced

1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained

1/3 cup mayonnaise

1 tablespoon shredded Parmesan cheese

2 cups (8 ounces) shredded pepper jack or white cheddar

Preheat oven to 400. Place bread slices on baking sheets; brush the tops with some of the olive oil.  Place the bread slice in the oven and toast for 2 to 3 minutes or until lightly golden. Watch carefully as it could burn easily. Remove and let cool on the cookie sheet. Reduce oven temp to 350. In a large skillet, saute the onions and mushrooms in the butter and remaining oil until tender. Add garlic; cook 1 minute longer and add the Italian seasoning. Mix to combine and then remove from the heat and set aside. Place the artichoke hearts in a food processor and process until finely chopped. Add the mayonnaise and Parmesan cheese and process until blended. Divide the mixture between the toast slices. Divide the mushroom mixture between the toasts and sprinkle the shredded cheese on top. Bake for 4 to 6 minutes or until cheese is melted. Makes 3 dozen.

Modified from epicurious.com

 

ARTICHOKE AND MOCK CRAB BITES (fish)

1/4 cup olive oil

4 teaspoons Dijon mustard

3 teaspoons red wine vinegar

1 teaspoon white vinegar

1 teaspoon minced garlic

1/4 teaspoon dried basil

1/8 teaspoon onion powder

1 drop hot pepper sauce

salt and pepper to taste

1 can (14 ounces) artichoke hearts, drained and chopped

1 lb of the fake  kosher crab sticks, chopped

2 green onions, chopped

4 stalks celery, chopped

12 to 14 slices toasted French bread slices

French’s Fried Onions ®

In a large bowl combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper.  Whisk to combine. Add the artichokes, fake kosher crab, celery and onions. Mix to coat. Cover and refrigerate for at least 30 minutes. To serves divide the crab mixture between the bread slices. Top with fried onions and serve. You can )utilize crackers or mini rye bread if you want to make appetizers. Serves 12 to 14

Submitted by Candice Somerson Indianapolis IN source unknown

 

HUMMUS WITH ARTICHOKE AND RED PEPPER (pareve) 

1 can (15 ounces) garbanzo beans/ chickpeas, rinsed and drained

1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained

1/2 red bell pepper, chopped

1/4 cup tahini (sesame sauce)

2 tablespoons lemon juice

4 garlic cloves, minced

2 teaspoons lemon zest

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/8 teaspoon salt

Pepper to taste

red pepper flakes, optional

2 fresh rosemary sprigs, chopped

Assorted fresh vegetables, pita, corn chips etc.

In the bowl of a food processor combine the garbanzo beans, artichoke hearts, red pepper,  tahini, lemon juice, garlic, lemon zest, cumin and garlic powder. Process until smooth. Season with salt, pepper, red pepper flakes, and rosemary. Process until smooth and spoon it into the serving bowl. Cover refrigerate for at least 1 hour for the flavors to meld. Serve with vegetables. Makes approx 2 cups. Serve with fresh vegetables, pita pieces, corn chips etc.

My file source unknown

 

FRIED ARTICHOKE HEARTS (dairy or pareve)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon basil

1 cup panko bread crumbs

1 package (9 oz.) frozen artichoke hearts, thawed

2 eggs, beaten

1/4 cup parmesan cheese optional

In a bowl combine the salt, garlic and basil and bread crumbs (and parmesan if using). Dip the artichoke hearts in the beaten eggs and then dredge them in the bread crumb mixture. Heat the oil in a large skillet and fry the coated artichoke hearts until golden brown. Drain on paper towels and serve with dipping sauce. Serves 2 to 4

 

ARTICHOKE AND LEMON SOUP (meat)

3 1/2 to 4 cup chicken broth

1/4 cup white rice, not instant

4 cups baby spinach

1 can (14-ounce) artichoke hearts, rinsed

2 eggs

2 tablespoon lemon juice, or more to taste

1 1/2 tablespoons chopped fresh dill

Pepper to taste

In a sauce pan combine the broth and rice. Bring to a boil then reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes, there will be broth left, don’t worry, just make sure the rice is soft. Stir in spinach. While the rice is cooking, in the bowl of a food processor or blender combine the artichoke hearts, eggs and lemon juice and process until smooth.  Add about half of the rice mixture into the blender and puree until smooth. Return the pureed mixture to the pan with the rice and cook just at a simmer, do not let boil. Season with dill and pepper. Serves 4. This recipe can be doubled or tripled

Modified from eatingwell.com

© Eileen Goltz artichoke heart 13a