Stuffed Artichokes

Artichokes are low in calories and fat; almost #1 for both dietary fiber (control bad cholesterol and cuts down on colon cancer) and anti-oxidant (protects the body from harmful free-radical agents); great vitamin K for healthy bones which all equal a 1-dish dinner.
 artichoke field

Native to the Mediterranean area today, but first planted in Sicily. A 77 AD literature mentioned that ancient Greeks and Romans ate them.
I had fantastic suffer artichokes in Acapulco, Mexico in 1961. I never could find the recipe, but his is as nearly as good.-Mike

Serves 4

Preheat the oven 425℉ (165℃)

4 large organic artichokes

2 organic lemons

1 1/2 cups (600 ml) (gluten-free) bread crumbs*

1 1/4 cup (300 ml) grated Parmesan cheese (diary-free mozzarella)

1/4 cup (60 ml) chopped parsley

5 minced garlic cloves

5 Tbs. (75 ml) olive oil

boiling water

aluminum foil

organic olive oil spray

A. Preparing the artichokes:

1. Cut off the top 1/3 of each artichoke and cut off the stem for a flat bottom.

2. Remove all the tough leaves from the outside.

3. Cut off the prickly bits with scissors.

4. Rub the artichokes with the juice of one lemon.

5. Open the leaves with your thumbs and spread the leaves apart.

B. Preparing the stuffing:

1. Mix the bread crumbs, 1 cup (240 ml) cheese, parsley, garlic, and 1 Tbs. (15 ml) olive oil in a bowl.

C. Stuffing:

1. Place the artichokes in a medium baking dish.

2. Sprinkle the mixture over, inside the artichokes, and between the leaves.

3. Pour boiling water in the dish, about 1-inch (23 cm) up the sides of the artichokes.

4. Spray a piece of aluminum foil with oil.

5. Cover the baking dish with foil, oil side down.

6. Bake for 45 minutes or until a knife pierces the bottom of the artichokes.

7. Remove from the oven.

8. Heat the oven to broil.

9. Remove the foil and sprinkle remaining cheese on top.

10. Place under the boiler for 2-3 minutes.

11. Serve with lemon wedges.

*Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.

-modified from Freakin' Fabulous on a Budget by Clinton Kelly

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One-pot "Chicken with Artichokes"

A touch of northern and western Peloponnesos, Greece, is a one-pot dish for dinner. Easy, fast, and ready for the table.

ΚΟΤΟΠΟΥΛΟ ΜΕ ΑΓΚΙΝΑΡΕΣ

/kotopoulo me anginares/

for 4-6 servings
 για 4 με 6 μερίδες
/gia téssera me éxi merídes/

about 3 pound (1,365 kg) organic chicken, cut into serving pieces or skinless chicken breast

all-purpose (or gluten-free) flour 

1/2 cup (120 ml) olive oil

2-4 chopped cloves of garlic

1 chopped organic onion

1 Tbs. (15 ml) organic tomato paste

juice of 3 organic lemon

1 tsp. (4,5 g) ground cinnamon or more to taste

1 cup (240 ml) brandy or dry white wine

artichoke hearts

2 organic eggs, lightly beaten

little chopped rosemary

pitted black olives

A. Chicken:

1. Season the chicken with pepper and dredge lightly flour.

2. Heat the oil in a shallow pot over medium-high heat and brown on all sides.

3. Remove the chicken, add the onions and garlic. Cook over medium heat, stir, cook about 10 minutes.

4. Add the tomato paste and stir.

5. Add the lemon juice and stir.

6. Return the chicken pieces to the pot, add cinnamon, more black pepper to taste, brandy/wine and enough water to come about halfway up the chicken.

7. Cover and simmer for about 35 minutes.

8. Add the artichokes, black olives, and rosemary to the pot.

9. Adjust the seasoning with more pepper, cinnamon and water if necessary to cover the artichokes.

10. Cover the pot and simmer until the artichokes and chicken are both tender, another 25-30 minutes.

31 Before serving, make the egg-lemon sauce

B . Egg-lemon sauce:

1. Whisk the eggs and lemon juice until frothy.

2. Slowly drizzle in 2 ladlefuls of the pot juices from the chicken, while whisking.

3. Pour the mixture into the pot, over and around the chicken.

C. Before serving:

1. Remove the pot from heart and let stand for 3-5 minutes.

2. Serve hot.

-modified The Glorious Foods of Greece

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Kefir Dips and More

Kefir is a cultured, fermented milk beverage that tastes a lot like yogurt. I like Turkish "ayran" but can not find it often. So Kefir is the next best drink.-Mike

I usually add a little water, but here are three kefir dips that can be used with vegetables and crackers; spread over fresh vegetables, meat, fish or spread on a sandwich.

Each makes about a cup (240 ml)

Balsamic Beet Kefir Dip

Preheat the oven to 400F (200C)

2-3 large organic beets, peeled and diced (about 4 cups/520 g)

1 tsp. (5 g) ground black pepper

2 Tbs. olive oil

1 cup (240 ml) organic, plain kefir

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) each: organic honey and fresh thyme leaves

1. Place chopped beets onto a large sheet pan, drizzle with olive oil, and season with pepper.

2. Toss to coast and bake 40-50 minutes, flipping once.

3. Let cool 5-10 minutes.

4. Place beets and remaining ingredients in a food processor.

5. Blend until combined.

6. Season with more pepper to taste.

Kefir Artichoke Dip

1 cup (240 ml) organic, plain kefir

4 ounces (10 g) organic cream cheese, softened

1 tsp. (5 g) capers

1 Tbs. (15 ml) organic lemon juice

1 tsp. (5 ml) Dijon mustard

ground black pepper to taste

3/4 cup (95 g) Parmesan cheese

1 cup (130 g) canned artichoke hearts, drained and chopped.

1. Combine kefir and cream cheese with a hand mixer or blender until smooth.

2. Mix in capers, lemon juice, mustard, and pepper, until well blended.

3. Fold in cheese and artichoke hearts.

Garlic and Avocado Kefir Dip

2 organic garlic cloves

1/2 Tbs. (7,5 ml) olive oil

3 Tbs. (45 ml) organic, plain kefir

2 medium organic avocados

1/2 tsp. (2,5 g) each: organic honey and black pepper

1. Sauté garlic in olive oil over low heat.

2. Remove and let cool.

3. In a blander or food processor, add kefir, avocado, honey, pepper and garlic.

4. Blend until well-combined.

5. Mixture will be thick and airy.

-modified "Live Naturally"

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Herb Salad

Quick! You need a salad. Try this one with your favorite herbs.

Use organic ingredients:
A. Salad:
1. Tear a mixture of lettuce and spinach leaves in a large bowl.
2. Add sliced endives for texture.
3. Keep the herbs* in tender springs or whole leaves, or dried herbs.
4. Add optional:

• slices of red onions
• handful of mixed olives
• tomatoes
• artichoke heats
• carrots
• cucumbers
• celery
• sliced zucchini
• beans
• chopped nuts and/or seeds
• chopped fruits
• raisins 
• etc.

B. Dressing:
1. Mix lemon juice, olive oil, parsley, Italian spices.


*Herbs that go well with greens. Use the as many as you like and as much as you like. 

• parsley
• tarragon
• chives
• Cuban basil
• basil
• mint
• dill
• cilantro
• marjoram

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Baked Goat cheese, Fava, and Artichoke Dip

This dip can be assemble ahead of time. Then bake it at the last minute. It can be served warm or at room temperature. Plan ahead, sit back, enjoy music with a glass of wine before the guest arrive.

Intingolo di Fave, Carciofi, e Caprino al Forno (Italian)

Serves 8
Preheat the oven to 375F (190C)

one 10-ounce (285 g) log of (dairy-free) goat cheese, at room temperature

one 8-ounce (225 g) packaged (dairy-free) organic cream cheese at temperature or organic yogurt

zest of 1 organic lemon, plus 2 Tbs. (30 ml) juice

1 cup (200 g) chopped drained marinated artichoke hearts

1 cup (200 g) fresh java beans, shelled, blanched, and peeled (Frozen faves are okay.)

1 bunch organic scallions, white and green parts, chopped = about a cup (200 g)

1/4 cup (50 g) (gluten-free) bread crumbs
1/4 cup (50 g) grated Grana Padano cheese or a hard dairy-free cheese
(gluten-free) crackers or (gluten-free ) baguette sliced for serving

uno 1. When using fresh java beans, after shelling, blanch for 5 minutes in boiling water, rinse in cold water, and remove skin from each bean.

due 2. In a food processor, combine the goat cheese, cream cheese/yogurt, lemon zest and juice.

tre 3. Process unit very smooth.

quattro 4. Add the artichokes, favas, and scallions, and pulse several times, leaving them a little chunky.

cinque 5. Scrape into a gratin or other shallow baking dish.

sei 6. Place on a baking sheet, and bake until the top is golden brown and the edges are bubble, abut 25-30 minutes.

sette 7. Serve with basket of toasted breads or crackers.

fava bean plant                                                fava beans

   

-modified Lidia's Celebrate Like an Italian

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Artichokes Dishes

The artichoke is mentioned as a garden plant in the 8th century BCE by the Greek author, Homer. It found its way into many dishes all a way around the Mediterranean to this day.

 Artichokes are rich in cyanarin, chlorogenic acid, and other compounds that boost the liver's detox pathways, protect against oxidative stress, and reduce the risk of liver damage.
They can be green or two shades of purple. Try them all.

A. Cooking and eating:

1. Cut off the sharp leaf tips with a knife or scissors.

2. Don't boil the artichoke. Steam in few inches/cm of water and bring to a low boil, then cover but not entirely, leaving the lid cracked.

3. Cooking times:

• steam for about 50 minutes.
• microwave in individually wrapped plastic for 8-15 minutes.
• pressure cooker for 20 minutes.

4. Done, when you pull at a leaf and it comes away with little resistance.

5. Drain them upside down on a paper towel.

6. Nibble or scrape off the tender bits of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it, and pulling it outwards.

7. Stop when the leaves look a bit different than the outer leaves, a little purple.

8. Pull off the center leaves. 

9. It is almost a hairy growth just on top of the heart of the artichoke. Remove the choke using gently strokes with a spoon.

10. The part that can be eaten as well.

B. Methods of eating:

1. Steam whole artichokes and serve them with warm olive oil infused with rosemary and garlic.

II. Toss chopped artichokes hearts with cannelloni beans, black olives, roasted red peppers, and baby arugula.

III. Quarter baby artichokes, grill until tender, and toss with dressing of minced shallots, grapefruit  juice, and olive oil.

IV. Steam whole artichokes. Dip the leaf ends and heart in:

• (dairy-free) mayonnaise
• mixture of garlic and (dairy-free) butter
• mixture of oil, salt, and vinegar
• melted (dairy-free) butter
• ranch dressing

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Roasted Artichoke Hearts

We always have jars of marinated artichoke hearts, and it takes a long time to use them all. Rachael Ray has an interesting recipe, which we have modified.

Serves 4

Pre-heat the oven to 475F (245C)

3 cups (600 g) artichoke hearts or 24 ounces (340 g) frozen, thawed and squeezed dry

3 Tbs. (45 ml) olive oil

1 organic lemon, cut into fourths lengthwise, then thinly sliced

1 shallot, cut into 1/4-inch (6 mm) slices

5 chopped organic cloves of garlic

1 Tbs. (15 g) chopped rosemary or 1 tsp. of dry

grated (dairy-free) hard cheese for garnish

1. On a backing sheet, toss the artichokes, oil, lemon, shallot, garlic, and rosemary.

2. Arrange in even layers on the sheet.

3. Roast, tossing occasionally, until browned and crisp. 

 (a) Using frozen, roast about 25 minutes.

4. Remove, drizzle with oil.

5. Top with cheese.

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Goat Cheese with Artichokes

First course or a side dish, your choice.

Fromage de chèvre aux artichauts

Sert 6
Préchauffer le four à 200C (400F)

8 Tbs. (120 ml) organic lemon juice

6 medium organic artichokes, tops and stems trimmed

8 ounces (225 g) goat cheese

3 Tbs. (45 ml) organic plain yogurt
3 tsp. (15 g) fresh thyme or 1 tsp. (5 g) dried thyme
2 pressed organic garlic cloves
3 Tbs. (45 ml) organic butter
3 Tbs. (45 ml) olive oil

1. Bring a pot of water to a boil.
2. Add 2 Tbs. (30 ml) lemon juice.
3. Add the artichokes and cook until tender, about 25 minutes.
4. Drain well and cool completely.
5. Use a small spoon to remove tiny center leaves and chokes. 
6. Mix the goat cheese, yogurt, 2 tsp. (10 g) fresh thyme, and garlic in a bowl.
7. Spoon mixture into the center of the artichokes.
8. Place each artichoke in the center of a piece of foil large enough to cover it completely.
9. Gather the foil around the artichoke, twisting the top to secure it.
 (a) Can be prepared a day ahead and refrigerated.
10. Place the artichokes on a baking sheet and bake about 15 minutes.
11. Melt butter in a skillet.
12. Add the oil and remaining lemon juice. Bring to a simmer.
13. Remove from the stove and stir in rest of the thyme.
14. Season to taste with black pepper.
15. Unwrap the artichokes.
16. Place each on a plate. Drizzle butter mixture around each and serve.

-modified Bon Appétite, Tastes of the World

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Chicken Linguine

Linguine is like fettuccine and trenette but elliptical in section instead flat. It is wider than spaghetti so that the sauce sticks more to the paste.

Serves 6

1 tsp. (5 g) sea salt for the boiled water

1 tsp. (5 g) black pepper

3 Tbs. (45 ml) olive oil

2 organic lemons

1 pound (455 g) linguine paste

1 pound (455 g) boneless, skinless, organic chicken breasts

1/3 cup + 2 Tbs. (95 g) basil pesto

1 pint (340 g) organic cherry tomatoes cut in half

1 cup (200 g) frozen organic peas, thawed

optional: cut organic artichoke hearts, red pepper for some "heat"

1. Juice 1 lemon. Cut the remaining lemon into wedges.

2. Boil a pot of salted water.

3. Add the linguine and cook according to the package, about 12 minutes. Drain.

4. Toss chicken with 2 Tbs. (30 g) of pesto and black pepper.

5. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.

6. Add the the chicken and partially cover the skillet, cook 6 minutes on each side.

7. Uncover and add 1 tsp. (5 ml) of oil, the tomatoes, and peas.

8. Reduce heat to medium. Cover and cook 4 minutes or until the chicken is not pink in the middle when cut into it.

9. Transfer the chicken to a cutting board and slice into bite sizes.

10. Toss linguine in the skilled with the vegetables, 1/3 cup (65 g) pesto, lemon juice and black pepper to taste.

11. Add sliced chicken, optional artichoke hearts and/or red pepper. Toss to coast.

12. Serve with lemon wedges.

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Orzo with Artichoke Pesto

Orzo, a short-cut pasta (not gluten-free) from Italy pairs with artichokes to make a pesto to enrich an dish.

Orzo con Carciofi Pesto (Italian) 

Serves 6

1 12-ounce (340 g) organic artichoke hearts                      >
1 pound (455 g) whole-wheat orzo pasta

2 ears of organic corn or 1 cup (200 g) of organic frozen of corn

1/4 cup (50 g) chopped toasted organic walnut pieces

1/2 cup (100 g) fresh or 8 tsp. (35 g) dry each: oregano and parsley

zest of 1 organic lemon

1/4 cup (60 ml) orange lemon juice

1 smashed garlic clove

1/2 tsp. (2,25 g) black pepper

3/4 cup 180 ml) extra-virgin olive oil

2 cups (400 g) orange cherry tomatoes cut in half

1 1/2 cups (300 g) grated Parmesan 

uno 1. Bring a pot of salted water to a boil over high heat.
due 2. Add the orzo pasta and cook, stir a few times, until tender but still firm, about 8 minutes.
tre 3. Drain, reserving 1/2 cup (120 ml) pasta water.  Put the pasta in a bowl.
quattro 4. Corn
  (a) corn on the cob: grill over medium-high heat or on a charcoal grill, turn a few times, cook about 10 minutes. Let the corn cool slightly. Use a large knife to remove the kernels. Add the corn to the bowl
 (b) frozen corn: thaw and add to the bowl
cinque 5. In a food processor, combine 2 cups (400 g) of artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, black pepper, and oil.
sei 6.  Blend until the mixture is thick and smooth.
sette 7. Chop the remaining artichoke hearts into small pieces and add to the bow.

0tto 8. Add the pesto, tomatoes, cheese, and pasta water.
nove 9. Toss until all the ingredients are coated.
dieci 10. Serve warm or at room temperature.

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Baked Artichoke and Spinach Dip

When last minute holiday guest drop by, here is an appetizer dip and mini-meat all in one.

Serves 10

Preheat the oven to 350F (175C)

1 cup (200 g) shredded mozzarella cheese

1 cup (240 ml) organic reduced-fat sour cream or plain organic yogurt

¼ cup (60 ml) grated Parmesan cheese

4 minced garlic cloves

1 package 12 ounce (340 g) chopped artichoke hearts

1 pkg. 8 ounce (225 g) reduced-fat organic cream cheese, softened

1 pkg. 10 ounce (285 g) chopped spinach (if frozen: drained and squeezed dry)

1 cup (200 g) diced tomatoes for garnish

baked tortilla chips or crostini for serving

1. Combine half the mozzarella cheese, sour cream/yogurt, 2 Tbs. (30 g) Parmesan cheese, garlic, artichoke hearts, cream cheese, and spinach until well-blended.

2. Spray a baking dish with cooking spray.

3. Spoon the mixture into the dish. 

4. Sprinkle with remains mozzarella and 2 Tbs. (30 g) Parmesan cheese.

5. Bake for 30 minutes or until bubbly and golden brown.

6. Top with diced tomatoes.

7. Serve with chips or crostini.

8. Refrigerate any leftovers.

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Mike's Mediterranean Pizza

It is fun to look in the refrigerator and make up your own pizza.

Serves 3

Preheat the oven to 400F/200C

Ingredients

• Mediterranean Garlic Hummus 
• 3 garlic Nan bread (or gluten-free substitute) 
• pesto
• sliced artichoke hearts
• 1 organic yellow bell pepper
• goat cheese (or dairy-free cheese)
• 1 white onions sliced
• 2 graded cloves of garlic
• feta cheese (leave out for a dairy-free pizza)
• 1 organic broccoli
• 1/2 cup/2 ml of sun dried tomatoes
• organic mushrooms
• 2 organic tomatoes
• Italian seasonings
• olive oil

Directions
1. Take Nan Bread, set out on pizza board.
2. Chop all ingredients, layer bottom of bread with hummus, pesto and olive oil.
3. Once all ingredients are chopped, add to the top of the bread.
4. Cook for 15 minutes, or until bread is crispy.

Buon appetito!

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Artichokes with Goat Cheese

Goat cheese adds delicious touch to this artichoke dish.

Artichauts au Fromage de Chèvre (French)

Serves 6

Preheat over to 400F (200C)

8 Tbs. (120 ml) organic lemon juice

6 medium artichokes, trim the tops and stems

8 ounces (230 g) goat cheese

3 Tbs. (45 ml) each: organic butter; olive oil; whipping cream or plain organic yogurt

3 tsp. (15 ml) minced thyme or 1 tsp. (5 ml) dried

2 pressed garlic cloves

herbs go well with artichokes: coriander, paprika, and parsley 

1. Bring a pot of water to a boil.

2. Add 2 Tbs. (30 ml) lemon juice.

3. Add the artichokes and cook until tender, about 25 minutes.

4. Drain well and cool.

5. Using a small spoon, remove the tiny center leaves and chokes.

6. Mix goat cheese, cream/yogurt, thyme and garlic in a bowl.

7. Season to taste with any or all of the herbs (except the thyme and garlic).

8. Spoon mixture into center of the artichokes.

9. Place them in a square piece of foil and cover.

10. Gather foil up around them and twist the top to secure.

11. Place them on a baking sheet and cook about 15 minutes.

12. Melt butter in a small skillet.

13. Add the oil and remaining oil and bring to a simmer.

14. Remove from the heat and stir in thyme and garlic.

15. Unwrap the artichokes.

16. Place on each plate. Drizzle butter mixture around each and serve.

artichoke brush

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