- Marinated Small Artichokes
- Shrimp Stuffed Artichokes
- Stuffed Artichokes
- Tuscan White Bean & Artichoke Soup*
Marinated Small Artichokes
From Mollie Katzen’s Moosewood Cookbook
Make your 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
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. Purée the beans and add to pot
of soup. Add your greens and cook until wilted, about 1-2 minutes. Add
pepper to taste, serve with grated Parmesan cheese.
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