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Monday, August 23, 2010

Any Ideas Out There?

I got these baby artichokes at Farmer's Market yesterday. How could I pass them up? Other than frying them in a batter...I can't think of what to do with them.... Can You?


  1. This hot artichoke dip from Martha Stewart is SO GOOD. I made it last Christmas and it was delicious spread on baguette:

    Another lovely way to eat artichoke hearts is tossed with pasta and other delicious things like butter, capers, olives, sundried tomatoes...

    Enjoy the chokes, however you end up makin' em!


  2. I've got nothing!!! lol
    Never made an artichoke in my life. Country Girls recipe sounds pretty good though.

  3. We love to boil them, sprinkle with lemon juice, and then dip them in hot melted butter flavored with garlic!

    Then, you can use the inner meat like this:

    (it's one of my favorite recipes!)

  4. Buy some pita bread, and make a spinach and artichoke dip! Mmmm... ♥

  5. I think they would be best in the pasta. I stuff the big ones with bread crums , cheese
    and garlic and spices.

    They look good. Let us know how they turned out.


  6. Pass up an artichoke, are you kidding... The big question is melted butter or Maynoise with Lemom. I prefer the later of course.

  7. I think you should invite the rabbits for dinner. You wouldn't even have cook the artichokes for them......
    donkey in the pines

  8. mmmmmmmmmmmmmmmmm for spinach and artichokes together

  9. I would steam them, quarter them, toss them in a little olive oil and garlic, then artfully arrange them on an anti pasto platter with tomatoes, asparagus, mozzarella, avocados, and fresh basil.

  10. I adore arti hearts, but I've never had the fresh, real deal! I'm totally no help, am I? :)

  11. I haven't had an artichoke in years! I used to just steam them and eat with melted butter.


  12. Kary, I personally have never cooked nor eaten an artichoke. My husband on the other hand said his mother would boil the artichokes, peal and dip in melted butter.DELICIOUS, says he.

  13. Hello,

    I found this recipe for "Artichoke Tetrazzini" and it looked yummy, hope you like it!


    1 (8 ounce) package linguini pasta
    1 cup fresh sliced mushrooms
    1/4 cup chopped onion
    2 tablespoons butter
    1/8 teaspoon dried thyme
    2 tablespoons all-purpose flour
    1 (10.5 ounce) can condensed chicken broth
    1 cup half-and-half cream
    1 (6 ounce) can marinated artichoke hearts
    1/4 cup grated Parmesan cheese

    Cook linguini in a large pot of boiling salted water until tender.

    Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.

    Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.


  14. I'm late to the table so my only thought is: how did you cook 'em?

    xo Jane

  15. I have never made artichokes before!!! Please...let us know what you decide to do with them:)

  16. i'm with the other suggestions, dip! i love artichoke dip - or i even like putting artichokes on salads, yummy! maybe with some goat cheese...oh now i'm getting hungry...

  17. I'm just not a cook. A panini in the panini maker I can handle!

  18. Steam them then use the hearts on pizza. SO much better than the canned ones! :)



  19. Just made my first peach pie! Thought of you when I made the crust. Kids' empty plates screamed of approval!

  20. Boil, then griil them.

    Make you a little dipping sauce out of mayo, (1/4 to 1/2 cup) several shakes of Worcestershire sauce, a few drops of sesame oil, and some Lawry's Seasoning salt. (Maybe a squeeze of lemon, and a dribble of honey, if you like, but I generally forget.)

    You're welcome.

  21. I am not even sure how they are preepped bu ti do love them so. a more recent addition to my palette asi hated them when young.

  22. I just enjoy boiling them and then dipping the bottom of the leaves into balsamic and mustard dressing...yum! xxx


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