Grandmas Artichokes Food

NONNA'S ARTICHOKES

Steps:

• Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.

ROBERT GALANO'S ARTICHOKES ITALIAN-GRANDMOTHER STYLE

Steps:

• Cut stems off bottom of artichokes; peel and save. Pound bottom of each artichoke on table (not so hard that they squash) two or three times to open leaves. Cut off points of artichokes and snip side points with scissors.
• Cut garlic into a total of 20 pieces. Punch (with finger or end of wooden spoon) one piece of garlic down into center of each artichoke (You may have to separate the leaves a bit with your fingers) and three more pieces between outside leaves.
• Repeat with the parsley.
• Cut stems in two and stuff one down each center like garlic and parsley. If stems are too long, cut off part.
• Place artichokes in a pot so they gently touch the sides and each other. Be careful not to pour water into artiichokes; pour enough into pot to reach half way up the sides of the artichokes. Add three or four tablespoons olive oil, basil and oregano to water.
• Add an additional tablespoon of olive oil to center of each artichoke. Season with salt and pepper.
• Cover pot and cook over high heat until boiling; reduce heat to simmer. Simmer 45 minutes to one hour until a center leaf removes easily. Do not overcook. Drain and reserve liquid.
• Serve at room temperature or chill overnight and bring to room temperature before serving.

GRANDMA PEGGYS CHICKEN & ARTICHOKE A LA CREME

Steps:

• Arrange artichokes and chicken in a 9x13 baking dish.
• Mix soup, mayo, sour cream, lemon, and curry. Pour mixture over chicken and artichokes.
• Sprinkle cheese and noodles over the top of dish. Drizzle with butter.
• Bake at 350 for 30 minutes.