{"id":33476,"date":"2013-09-03T16:19:30","date_gmt":"2013-09-03T16:19:30","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=33476"},"modified":"2017-04-18T08:33:00","modified_gmt":"2017-04-18T13:33:00","slug":"amazing-artichokes-holiday-meal","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/","title":{"rendered":"Amazing Artichokes for Your Holiday Meal"},"content":{"rendered":"

\"Artichoke\"<\/a><\/p>\n

Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

So there I was, staring at those 2 cans of marinated artichoke hearts I\u2019d 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\u2019t 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.<\/p>\n

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.<\/p>\n

*Be sure to check out OU Kosher’s guide to washing, checking and inspecting fruits and vegetables! You can find the guide HERE<\/a>.<\/p>\n

Choked\u00a0Wild Rice Salad\u00a0(pareve)<\/strong><\/span><\/h3>\n

8 to 10 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 1\u00bc\u00a0cup wild rice cooked according to the package instructions, cooled<\/em><\/li>\n
  • \u00bc to 1\/3 cup Italian dressing<\/em><\/li>\n
  • 2 (6 oz.) jar marinated artichoke hearts, drained, chopped (save the marinade*)<\/em><\/li>\n
  • 2 Tablespoons parsley, minced<\/em><\/li>\n
  • 3 stalks celery, diced<\/em><\/li>\n
  • 1 chopped green or red bell pepper<\/em><\/li>\n
  • 6 to 8 sliced green onions, including tops<\/em><\/li>\n
  • 10 to 12 cherry tomatoes, halved<\/em><\/li>\n
  • \u00bd cup frozen peas, thawed<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Place the rice in a bowl and stir the Italian dressing into the rice.<\/li>\n
    2. Add the remaining ingredients into the bowl and mix to combine.<\/li>\n
    3. Cover with plastic wrap, refrigerate for at least 4 hour or overnight.<\/li>\n<\/ol>\n

      *You can use the leftover marinade to marinate sliced mushrooms, sliced onions, and cucumbers.<\/em><\/p>\n

      My file source unknown<\/em><\/p>\n

      \n

      Hearts\u00a0and Palms Salad (pareve)<\/strong><\/span><\/h3>\n

      6 to 8 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 2 cans artichoke hearts, drained, quartered<\/em><\/li>\n
      • 1 to 1\u00bd cups button mushrooms cut in half<\/em><\/li>\n
      • 2 cans hearts of palm, drained, sliced into rounds<\/em><\/li>\n
      • 1 red bell pepper, diced small<\/em><\/li>\n
      • 1\u00a0Tablespoon oregano<\/em><\/li>\n
      • 1\u00bd teaspoon basil<\/em><\/li>\n
      • 2 Tablespoons minced garlic<\/em><\/li>\n
      • \u00bc cup red wine or rice wine vinegar, (more or less to taste)<\/em><\/li>\n
      • \u00bc to 1\/3 cup oil, more or less<\/em><\/li>\n
      • Lemon Juice, to taste<\/em><\/li>\n
      • Salt and pepper to taste<\/em><\/li>\n
      • Bibb or red leaf lettuce<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Combine all the ingredients in a large bowl and mix to combine. (Don\u2019t worry about how much liquid you use; the mushrooms tend to soak up most of the liquid.)<\/em><\/li>\n
        2. Cover and refrigerate for at least 4 hours or overnight. ‘<\/li>\n
        3. To serve line a plate or serving platter with red leaf or Bibb lettuce and place the salad on top.<\/li>\n<\/ol>\n

          My files, source unknown<\/em><\/p>\n

          \n

          Artichoke\u00a0and Mushroom Toasts\u00a0(dairy)<\/span><\/strong><\/h3>\n

          Yields 3 dozen toasts<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 36 slices French bread (\u00bd-inch thick)<\/em><\/li>\n
          • 3 Tablespoons olive oil, divided<\/em><\/li>\n
          • \u00bd lb. sliced fresh button mushrooms<\/em><\/li>\n
          • \u00bd lb.\u00a0chopped Portobello mushrooms<\/em><\/li>\n
          • \u00bc minced onions or shallot<\/em><\/li>\n
          • \u00bd teaspoon Italian seasoning<\/em><\/li>\n
          • 2 Tablespoons butter<\/em><\/li>\n
          • 6 garlic cloves, minced<\/em><\/li>\n
          • 1 jar (7\u00bd oz,) marinated quartered artichoke hearts, drained<\/em><\/li>\n
          • 1\/3 cup mayonnaise<\/em><\/li>\n
          • 1 Tablespoon shredded Parmesan cheese<\/em><\/li>\n
          • 2 cups (8 oz.) shredded pepper jack or white cheddar<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Preheat oven to 400\u00b0F.<\/li>\n
            2. Place bread slices on baking sheets; brush the tops with some of the olive oil.\u00a0 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\u00b0F.<\/li>\n
            3. 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.<\/li>\n
            4. Place the artichoke hearts in a food processor and process until finely chopped. Add the mayonnaise and Parmesan cheese and process until blended.<\/li>\n
            5. Divide the mixture between the toast slices. Divide the mushroom mixture between the toasts and sprinkle the shredded cheese on top.<\/li>\n
            6. Bake for 4 to 6 minutes or until cheese is melted.<\/li>\n<\/ol>\n

              Modified from epicurious.com<\/em><\/p>\n

              \n

              Artichoke\u00a0and Mock Crab Bites (fish)<\/strong><\/span><\/h3>\n

              12 to 14 servings<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • \u00bc cup olive oil<\/em><\/li>\n
              • 4 teaspoons Dijon mustard<\/em><\/li>\n
              • 3 teaspoons red wine vinegar<\/em><\/li>\n
              • 1 teaspoon white vinegar<\/em><\/li>\n
              • 1 teaspoon minced garlic<\/em><\/li>\n
              • \u00bc teaspoon dried basil<\/em><\/li>\n
              • 1\/8 teaspoon onion powder<\/em><\/li>\n
              • 1 drop hot pepper sauce<\/em><\/li>\n
              • Salt and pepper to taste<\/em><\/li>\n
              • 1 (14 oz.) can artichoke hearts, drained and chopped<\/em><\/li>\n
              • 1 lb.\u00a0kosher imitation crab sticks, chopped<\/em><\/li>\n
              • 2 green onions, chopped<\/em><\/li>\n
              • 4 stalks celery, chopped<\/em><\/li>\n
              • 12 to 14 slices toasted French bread slices<\/em><\/li>\n
              • French\u2019s Fried Onions \u00ae<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a large bowl combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper.\u00a0 Whisk to combine.<\/li>\n
                2. Add the artichokes, fake kosher crab, celery and onions. Mix to coat.<\/li>\n
                3. Cover and refrigerate for at least 30 minutes.<\/li>\n
                4. To serve: divide the crab mixture between the bread slices. Top with fried onions and serve.<\/li>\n
                5. You can utilize crackers or mini rye bread if you want to make appetizers.<\/li>\n<\/ol>\n

                  Submitted by Candice Somerson, Indianapolis, IN; source unknown<\/em><\/p>\n

                  \n

                  Hummus\u00a0with Artichoke\u00a0and Red Pepper (pareve)<\/span><\/strong><\/h3>\n

                  Yields approx. 2 cups<\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 1 (15 oz.) can garbanzo beans\/ chickpeas, rinsed and drained<\/em><\/li>\n
                  • 1 (7\u00bd oz.) jar marinated quartered artichoke hearts, drained<\/em><\/li>\n
                  • \u00bd red bell pepper, chopped<\/em><\/li>\n
                  • \u00bc cup tahini (sesame sauce)<\/em><\/li>\n
                  • 2 Tablespoons lemon juice<\/em><\/li>\n
                  • 4 garlic cloves, minced<\/em><\/li>\n
                  • 2 teaspoons lemon zest<\/em><\/li>\n
                  • 1 teaspoon ground cumin<\/em><\/li>\n
                  • \u00bd teaspoon garlic powder<\/em><\/li>\n
                  • 1\/8 teaspoon salt<\/em><\/li>\n
                  • Pepper to taste<\/em><\/li>\n
                  • Red pepper flakes, optional<\/em><\/li>\n
                  • 2 fresh rosemary sprigs, chopped<\/em><\/li>\n
                  • Assorted fresh vegetables, pita, corn chips etc.<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. In the bowl of a food processor combine the garbanzo beans, artichoke hearts, red pepper,\u00a0 tahini, lemon juice, garlic, lemon zest, cumin and garlic powder. Process until smooth.<\/li>\n
                    2. Season with salt, pepper, red pepper flakes, and rosemary. Process until smooth and spoon it into the serving bowl.<\/li>\n
                    3. Cover refrigerate for at least 1 hour for the flavors to meld.<\/li>\n<\/ol>\n

                      Serve with fresh vegetables, pita pieces, corn chips etc.<\/em><\/p>\n

                      My file source unknown<\/em><\/p>\n

                      \n

                      Fried Artichoke\u00a0Hearts (dairy or pareve)<\/strong><\/span><\/h3>\n

                      2 to 4 servings<\/p>\n

                      Ingredients<\/span>:<\/h4>\n
                        \n
                      • \u00bd teaspoon salt<\/em><\/li>\n
                      • \u00bd teaspoon garlic powder<\/em><\/li>\n
                      • \u00bd teaspoon paprika<\/em><\/li>\n
                      • \u00bd teaspoon basil<\/em><\/li>\n
                      • 1 cup panko bread crumbs<\/em><\/li>\n
                      • 1 package (9 oz.) frozen artichoke hearts, thawed<\/em><\/li>\n
                      • 2 eggs, beaten<\/em><\/li>\n
                      • \u00bc cup parmesan cheese optional<\/em><\/li>\n<\/ul>\n

                        Instructions<\/span>:<\/h4>\n
                          \n
                        1. In a bowl combine the salt, garlic and basil and breadcrumbs (and parmesan if using).<\/li>\n
                        2. Dip the artichoke hearts in the beaten eggs and then dredge them in the bread crumb mixture.<\/li>\n
                        3. Heat the oil in a large skillet and fry the coated artichoke hearts until golden brown.<\/li>\n
                        4. Drain on paper towels and serve with dipping sauce.<\/li>\n<\/ol>\n
                          \n

                          Artichoke\u00a0and Lemon Soup (meat)<\/strong><\/span><\/h3>\n

                          4 servings<\/p>\n

                          Ingredients<\/span>:<\/h4>\n
                            \n
                          • 3\u00bd to 4 cup chicken broth<\/em><\/li>\n
                          • \u00bc cup white rice, not instant<\/em><\/li>\n
                          • 4 cups baby spinach<\/em><\/li>\n
                          • 1 (14 oz.) can artichoke hearts, rinsed<\/em><\/li>\n
                          • 2 eggs<\/em><\/li>\n
                          • 2 Tablespoon lemon juice, or more to taste<\/em><\/li>\n
                          • 1\u00bd Tablespoons chopped fresh dill<\/em><\/li>\n
                          • Pepper to taste<\/em><\/li>\n<\/ul>\n

                            Instructions<\/span>:<\/h4>\n
                              \n
                            1. 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\u2019t worry, just make sure the rice is soft. Stir in spinach.<\/li>\n
                            2. 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.<\/li>\n
                            3. Add about half of the rice mixture into the blender and puree until smooth.<\/li>\n
                            4. Return the pureed mixture to the pan with the rice and cook just at a simmer, do not let boil.<\/li>\n
                            5. Season with dill and pepper.<\/li>\n<\/ol>\n

                              This recipe can be doubled or tripled<\/em><\/p>\n

                              Modified from eatingwell.com<\/em><\/p>\n

                              \n

                              \u00a9 Eileen Goltz artichoke heart 13a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                              Challenge yourself to switch up your standard Rosh Hashanah meal with some of these amazing artichoke recipes.<\/p>\n","protected":false},"author":53,"featured_media":33479,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-33476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"\nAmazing Artichokes for Your Holiday Meal - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Amazing Artichokes for Your Holiday Meal - OU Life\" \/>\n<meta property=\"og:description\" content=\"Challenge yourself to switch up your standard Rosh Hashanah meal with some of these amazing artichoke recipes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2013-09-03T16:19:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T13:33:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/iStock_000012615300XSmall.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"301\" \/>\n\t<meta property=\"og:image:height\" content=\"399\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/\",\"name\":\"Amazing Artichokes for Your Holiday Meal - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/iStock_000012615300XSmall.jpg\",\"datePublished\":\"2013-09-03T16:19:30+00:00\",\"dateModified\":\"2017-04-18T13:33:00+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/amazing-artichokes-holiday-meal\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/iStock_000012615300XSmall.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/iStock_000012615300XSmall.jpg\",\"width\":301,\"height\":399},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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