My supermarket had a clearance sale on dome of the frozen veggies. I
bought a package of frozen artichoke quarters. I haven't a clue what to
do with them.

Any suggestions?

Low-carb, please.

TIA.
Janet
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> My supermarket had a clearance sale on dome of the frozen veggies. I
> bought a package of frozen artichoke quarters. I haven't a clue what to
> do with them.
>
> Any suggestions?
>
> Low-carb, please.
>
> TIA.
> Janet

I use frozen artichokes in lamb tagine. You could use beef instead.

2 pounds lamb shoulder
one onion, sliced
one tomato, chopped
some parsley and cilantro chopped - about a quarter cup each
2 tsp salt - or to taste
pepper to taste
1/2 tsp ground ginger
2 tsp paprika
a couple cloves of garlic, minced
frozen artichokes quarters (as much as you like - maybe 2 cups
one cup green olives
half of a one pound bag of frozen peas
boiling water

Brown the lamb add onion and garlic in a large dutch oven. When the
onion is softened add the tomato and the spices and herbs. Put the lid
on and let it cook for a few minutes.

Add enough boiling water to barely cover the meat and cook on medium-low
(a gentle simmer)for about an hour and a half or until the meat is
tender. Long and slow is best.

When the meat is tender add the frozen artichokes, peas and olives. You
don't have to add all three. Sometimes I add a potato or two - but if
you want low carb - skip the peas too.

There should still be some liquid in the pan. The veggies do not need to
be really submerged. Continue to cook on low with the lid on until the
veggies are done. Remove the lid and let the sauce reduce a bit.

I know it's not exactly a summer dish....but it's good.

Alternately you could defrost them, marinate in some salad dressing and
add them to a pasta salad.

-Tracy

Janet Wilder wrote:
> My supermarket had a clearance sale on some of the frozen veggies. I
> bought a package of frozen artichoke quarters. I haven't a clue what to
> do with them.
>
> Any suggestions?
>
> Low-carb, please.
>
> TIA.
> Janet

Defrost, marinate in a nice herbal vinaigrette for at least 20 min. with
plenty of lemon juice and serve in a salad or as an ingredient in a
"shrimp cocktail" or with crab in the same manner "froid" over ice if
possible.

Im assuming they are "bottoms" as well as already cooked so you could
heat them up in a white or cream sauce seasoned with just a bit of
nutmeg and serve over a toasted & buttered english muffin.

Or simply sautŽ in butter & garlic till ready to serve and then place in
a bowl and sprinkle with lemon juice & chopped parsley or "fine herbs".

A puree of artichoke bottoms is quite nice, add half its amount of
mashed potatoes, finish with some fresh butter and add a little brown
butter to bring out the flavor of the artichoke.

But if they are worth eating (i have never had frozen artichoke bottoms
before...that i know of) you would be hard pressed to keep me away from
just heating them up in garlic butter and serving with lemon slices for
squeezing and viciously snarling if anybody came near to where i was
inhaling them

Generally speaking i have a low opinion of commercially available frozen
veggies and i suspect they would be too bland tasting to suit me.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 14 Aug 2009 16:46:05 -0500, Janet Wilder
> wrote:

>My supermarket had a clearance sale on dome of the frozen veggies. I
>bought a package of frozen artichoke quarters. I haven't a clue what to
>do with them.
>
>Any suggestions?
>
>Low-carb, please.
>
I don't do low carb and wouldn't know a low carb recipe unless it
walked up to me and introduced itself by name. However, I have a few
artichoke recipes in the wings to try because I have a package of
frozen artichoke hearts in the freezer waiting for me to do something
with it. So here are some recipes I've collected. I'd just
substitute your frozen (prepared) artichoke quarters or my frozen
hearts for the artichokes specified.

Recipe #1
Favas and Artichoke Hearts
"Mark P. Nelson" 6-09 rec.food.cooking

Sauté shelled beans (peeled or not) for 3 minutes in olive oil with
some smashed garlic cloves, salt & pepper.

Add sliced fresh artichoke hearts and saute a few minutes more,
turning often.

Add a little white wine, a bay leaf, and some fresh sage, savory, or
thyme, then cover and simmer until the artichoke hearts are tender,
about 20 minutes.


Recipe #2
Sautéed Artichoke
http://www.cdkitchen.com

Ingredients:
8 cooked artichoke slices
1 garlic clove, peeled and minced
1 teaspoon unsalted butter
2 teaspoons extra virgin olive oil
1/2 lemon, cut into two wedges
Salt
Water

Directions:

In a small sauté pan (6 inches), add the butter and one teaspoon of
the oil. Place on high heat and add the garlic. As soon as the
garlic begins to sizzle and become fragrant, add one wedge of lemon,
the artichokes and a healthy pinch of salt. Toss to mix and sauté for
2 minutes to warm through. If the pan seems dry add 1 or 2
tablespoons of water.

Serve hot with the remaining olive oil drizzled on top and the extra
slice of lemon on the side.

Optional: Add one - only one! - herb for additional flavor. Chopped
fresh flat-leaf parsley is the best choice. Fresh basil or fresh or
dried thyme leaves, mint or oregano are also good.


Recipe #3
Artichoke Chicken Recipe
http://chickenrecipes.cookingcache.com

INGREDIENTS

* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan
cheese, mayonnaise, and garlic pepper.
3. Place chicken in a greased baking dish, and cover evenly with
artichoke mixture.
4. Bake, uncovered, for 30 minutes in the preheated oven, or until
chicken is no longer pink in the center and juices run clear.

Recipe #4
Sauteed Baby Artichokes Recipe
http://elise.com/recipes/archives/00...artichokes.php

Ingredients

2 pounds baby artichokes
Bowl of water with 3 cups of water and juice from 2 fresh lemons
(about 3 Tbsp) or equivalent amount of vinegar

1 cup of water
1/2 cup olive oil
1 medium yellow onion, chopped
2 green onions (scallions), chopped, including the green ends
3 cloves garlic, minced
1 Tbsp lemon juice or balsamic vinegar
1 pinch of Herbes de Provence
1/2 teaspoon salt
Dash pepper
Freshly grated Parmesan cheese (1/4 to 1/2 cup to taste)
Method

1 Rinse the baby artichokes. Set out a bowl with 3 cups of ice-cold
water; add the fresh squeezed juice from 2 lemons (about 3 Tbsp of
lemon juice) or vinegar. Working on the artichokes one by one, cut off
the stem to 1/4-inch from the base; peel back and remove the petals
until only the top third of the cone tip is pale green. Cut off the
pale green tips. Trim off any remaining green from base of artichoke.
Halve or quarter the artichokes, depending on their size and drop in
the bowl of acidified water (to prevent discoloration).

2 Drain artichokes. In a large skillet, heat the artichokes and 1 cup
of water to boiling. Cover and simmer 3-5 minutes, depending on the
size of the artichokes. Drain well.

3 Using the same skillet, heat to medium high and add the olive oil.
Add the artichokes, onions, garlic, and herbes de Provence. Cook for
five minutes, stirring occasionally. Sprinkle on 1 Tbsp lemon juice or
vinegar, salt and pepper. Put in serving bowl, sprinkle freshly grated
Parmesan cheese on top.

Serves 4.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Janet Wilder > wrote:
>My supermarket had a clearance sale on dome of the frozen veggies. I
>bought a package of frozen artichoke quarters. I haven't a clue what to
>do with them.
>
>Any suggestions?
>
>Low-carb, please.

Hot artichoke dip is a big favorite of mine. I process the chokes with
olive oil so I don't have to add as much mayonnaise to make it "dippy".

I think for an 8 by 8 pan I usually use 2 cans of artichokes, 1 cup
parmesan, enough olive oil to get them ground up, a couple of cloves of
garlic, and enough mayo to make it "dippy" (about half a cup, I reckon).
I chop the chokes with the garlic and oil in the FP, fold in the
cheese, fold in the mayo. Bake till it's bubbly.

Usually served with bread or crackers, but I don't see why veggies
wouldn't work to lower the carb count. Red bells would be extra-tasty
with this.

I also love artichoke-lemon pesto but don't have a trusted recipe to give
to you.

Charlotte
--

Charlotte L. Blackmer wrote:

> Hot artichoke dip is a big favorite of mine. I process the chokes
> with olive oil so I don't have to add as much mayonnaise to make it
> "dippy".
>
> I think for an 8 by 8 pan I usually use 2 cans of artichokes, 1 cup
> parmesan, enough olive oil to get them ground up, a couple of cloves
> of garlic, and enough mayo to make it "dippy" (about half a cup, I
> reckon). I chop the chokes with the garlic and oil in the FP, fold in
> the cheese, fold in the mayo. Bake till it's bubbly.

I just love that stuff! My brother's mil always brings it on holidays
for me.

> Usually served with bread or crackers, but I don't see why veggies
> wouldn't work to lower the carb count. Red bells would be
> extra-tasty with this.
>
> I also love artichoke-lemon pesto but don't have a trusted recipe to
> give to you.

That sounds delicious too.

Made me smile to see you around, Charlotte.

nancy

"Charlotte L. Blackmer" > wrote in message
...
> In article >,
> Janet Wilder > wrote:
>>My supermarket had a clearance sale on dome of the frozen veggies. I
>>bought a package of frozen artichoke quarters. I haven't a clue what to
>>do with them.
>>
>>Any suggestions?
>>
>>Low-carb, please.
>
> I also love artichoke-lemon pesto but don't have a trusted recipe to give
> to you.
>
> Charlotte
> --


Artichoke-Lemon Pesto

2 cans artichoke hearts, drained and rinsed*
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts or chopped walnuts
2 green onions, diced
The zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Blend all ingredients except oil in a food processor or blender until
smooth. Add the oil to desired texture. Store in tightly covered jars.
(refrigerated) Makes about 4 cups.

*in this case, thaw the frozen artichoke quarters first

Jill

Janet Wilder said...

> My supermarket had a clearance sale on dome of the frozen veggies. I
> bought a package of frozen artichoke quarters. I haven't a clue what to
> do with them.
>
> Any suggestions?
>
> Low-carb, please.
>
> TIA.
> Janet


Janet,

Artichoke Vegelaya
http://i30.tinypic.com/29uu140.jpg
An original creation of my own, or so I'd like to think.

While not lo-carb, a decent artichoke dish, imho.

I use artichoke bottoms, not the "hearts" with the leaves and stuff.

1 Thaw your artichoke quarters, rinse and boil a few minutes. Dice further
if desired.
2 Sauté as much diced onion, various colored bell peppers, celery and
garlic as you want.
3 Prepare TJs (or other) instant organic MW 3-minute brown rice.
4 Toss it all together with a few pats of butter or a couple dribbles of
vegetable oil.

Optional: Parsley, chopped olives, etc., etc.

Artichoke is such a mild flavored veggie, other flavors can easily
overpower it but you know that!

Best,

Andy
--
I'm no longer a danger to society.

In article >,
"jmcquown" > wrote:

> "Charlotte L. Blackmer" > wrote in message
> ...
> > In article >,
> > Janet Wilder > wrote:
> >>My supermarket had a clearance sale on dome of the frozen veggies. I
> >>bought a package of frozen artichoke quarters. I haven't a clue what to
> >>do with them.
> >>
> >>Any suggestions?
> >>
> >>Low-carb, please.
> >
> > I also love artichoke-lemon pesto but don't have a trusted recipe to give
> > to you.
> >
> > Charlotte
> > --
>
>
> Artichoke-Lemon Pesto
>
> 2 cans artichoke hearts, drained and rinsed*
> 5 cloves garlic
> 3 Tbs. capers
> 1 Tbs. pine nuts or chopped walnuts
> 2 green onions, diced
> The zest and juice of one fresh lemon
> 1 c. freshly grated Parmesan cheese
> 1/4 to 1/2 c. olive oil, as needed
>
> Blend all ingredients except oil in a food processor or blender until
> smooth. Add the oil to desired texture. Store in tightly covered jars.
> (refrigerated) Makes about 4 cups.
>
> *in this case, thaw the frozen artichoke quarters first
>
> Jill

Sounds wonderful. I'd add a bit of basil to that is all!

I'm saving this one to disk! Thanks...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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