Canned Artichoke Bottoms Food

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SAUTEED ARTICHOKE BOTTOMS



Sauteed Artichoke Bottoms image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 (14.5-ounce) cans water-packed artichoke bottoms, drained and rinsed
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1 medium sweet onion, finely chopped
1 tablespoon extra-virgin olive oil
6 plum tomatoes, seeded and diced
1 1/2 teaspoons Italian seasoning
2 tablespoons fresh basil leaves, shredded
Kosher salt and freshly ground black pepper

Steps:

  • In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
  • In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
  • To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

31 CANNED ARTICHOKE RECIPES



31 Canned Artichoke Recipes image

Follow these canned artichoke recipes to get access to a wide variety of affordable, delicious dishes. Canned artichokes are an easy way to add more flavor and variety into your cooking routine!

Provided by HappyMuncher

Categories     Main Course

Time 15m

Number Of Ingredients 31

Roasted Artichokes
Steamed Artichokes
"No Fuss" Easy Baked Artichokes
Italian-style roasted artichokes
Spinach Artichoke Dip
Artichoke Soup
Italian Stuffed Artichokes
Spinach Artichoke Pizza
Spinach Artichoke Grilled Cheese
Italian Marinated Artichoke Salad
Spinach Artichoke Pasta
Lemon Butter Pasta with Canned Artichokes and Capers
Spinach Artichoke Tarts
Artichoke and Olive Tapenade
Roasted Garlic Artichoke Olive Dip
Spinach Artichoke Quinoa Stuffed Peppers
Marinated Artichokes and Olives
Mediterranean Pasta with Roasted Peppers & Artichokes
Artichoke Fritters
Parmesan Baked Artichoke Hearts
Spinach Artichoke Lasagna
Tempeh Artichoke Wrap
Spinach Artichoke Pasta Salad
Lamb with Minty Artichokes
Spinach and Artichoke Melts
Braised Artichokes with Tomatoes
Poached Salmon with Artichoke Confit
Raw Artichoke, Celery, and Parmesan Salad
Grilled Artichokes With Dipping Sauce
Artichoke Tarts
Chicken Stew with Artichoke Hearts

Steps:

  • Pick any of these tasty canned artichoke recipes for your family dinner.
  • Prepare the ingredients according to the recipe.
  • Be ready to serve your meal in no time!

Nutrition Facts : Calories 336 kcal, ServingSize 1 serving

SPINACH STUFFED ARTICHOKE BOTTOMS



Spinach Stuffed Artichoke Bottoms image

Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.

Provided by hungerbuster

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 13

6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

Steps:

  • Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
  • Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
  • Spinach Sauté:.
  • Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
  • Gratin Sauce:.
  • Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
  • Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1

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