1000 Artichoke Hearts Food

CRISPY ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
• In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
• Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

EMMANUEL'S BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

PLAIN ROASTED ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°F.
• Drain artichokes in colander and rinse a bit to remove brine.
• Mix gently with garlic and olive oil in a bowl.
• Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
• Sprinkle with salt and pepper, and add lemon juice and butter (if using).

TENDER ARTICHOKE HEARTS

Steps:

• Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
• Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
• Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
• Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
• Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

$1,000 ARTICHOKE HEARTS

Steps:

• Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
• Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
• Deep fry for one to two minutes until lightly browned and slightly crispy.
• Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan.
• Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
• Serve right in the pan with firm bread such as French or Italian.

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS

Steps:

• If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
• Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
• Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
• Stir chicken into artichoke mixture.
• Serve over your choice of pasta.

BREADED ARTICHOKE HEARTS

Steps:

• Drain and season artichoke hearts with salt and pepper.
• While working, heat oil over fairly high heat.
• Dredge artichokes in egg and then bread crumbs.
• Deep fry about 3-4 minutes, turning frequently, or until golden.
• Drain on paper towels and serve with lemon wedges.
• Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400°F.
• If necessary, slice off the bottom of each artichoke heart so that it sits upright.
• In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
• Stuff hearts with cream cheese mixture, mounding slightly on top.
• Roll stuffed hearts in melted butter and then in Parmesan cheese.
• Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.