The Artichoke

Question: Does anyone have a recipe for tomato, artichoke and Parmesan soup? I was recently in a restaurant in Lexington, Kentucky that served an amazing tomato, artichoke and parmesan soup. The name of the restaurant was Atomic Cafe. Does anyone know where I can get a recipe for this?

Answer: Here's one I found while searching Google : Ingredients: 1/2 cup finely chopped onion 2 tablespoons finely chopped green onion 1/2 cup butter 1 can (35 oz. size) whole tomatoes, drained 1 can (14 oz. size) artichoke hearts, drained & quartered 1/2 teaspoon basil 2 tablespoons sugar Salt Pepper 1/2 cup Parmesan cheese Directions: Preheat oven to 350 degrees F. Lightly grease a 1 quart baking dish. Saute onion and green onion in butter until tender. Add tomatoes, artichoke hearts and basil. Stir gently over medium heat 2 or 3 minutes. Season with salt, pepper and sugar. Turn into baking dish and top with Parmesan cheese. Bake 20 minutes until vegetables are heated through and cheese is light brown and bubbly. Hope it helps :)

Question: Recipe for Spinach artichoke dip from apple bee’s? I remember a while ago everyone wanted the recipe for those cheesy biscuits from redlobster. Well, I want the recipe for Spinach artichoke dip from apple bee’s. Anybody know of a good one?

Answer: http://www.recipezaar.com/111797 Copycat Applebee's Hot Artichoke and Spinach Dip Recipe #111797 | 35 min | 5 min prep | SERVES 10 -12 Ingredients 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke heart, drained and roughly chopped 1 cup shredded parmesan-romano cheese mix 1/2 cup shredded mozzarella cheese 10 ounces prepared alfredo sauce 1 teaspoon minced garlic 4 ounces softened cream cheese pepper (optional) Directions 1Preheat oven to 350 degrees. 2Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish). 3Bake for 25-30 minutes or until cheeses are bubbling and melted. 4Serve with chips or bread and enjoy.

Question: I need to find a recipe for spinach-artichoke dip to serve hot? I would like to make the hot dip of spinach-artichoke that is served with bread?

Answer: 1 *8 oz.) pkg. Light Cream Cheese 1 can 14 oz. Artichoke Hearts, drained, coarsely chopped (or frozen) 1/2 C. Spinach frozen chopped, or steamed 1/4 C. Mayonnaise (do not use Miracle Whip) 1/4 C. Parmesan Cheese 1/4 C. Romano Cheese (You can use all Parmesan) 1 clove garlic, finely minced 1/2 tsp. Basil 1/4 C. Mozzarella Cheese shredded Salt and Pepper to taste Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, and basil. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Question: How do I keep an artichoke plant alive over the winter? I planted an artichoke this spring - my yearly garden experiment. While it has large, thistle-like leaves it has not produced a bud or flower and doubt that it will given it's mid-September. I understand that they come back every year and wonder a) what I should do to keep it alive over the cold Ontario winter and b) if I can expect fruit next year. Thanks....

Answer: You'll need more than plastic up there. Plastic transfers cold! When cold weather comes, not super cold, just tuck in the garden cold, cut off the leaves and put a dry mulch around the plant......straw for example.....and then add a box over that and cover that with more straw. If you get a lot of wind, throw some chicken wire over the whole thing to keep it in place. If you can find the Styrofoam rose cones, that might work instead of the box.

Question: How Do I Make THE BEST Hot Artichoke Dip? I saw this recipe,but do you have a better one? Hot Artichoke Dip Ingredients 1 can of artichoke hearts 1 cup grated Parmesan cheese 1 1/2 cups mayonnaise Directions Preheat oven to 350 degrees. Cut artichoke hearts into quarters. Mix Parmesan cheese and mayo together. Add artichoke hearts. Pour mixture into small baking dish. Bake until hot and bubbly. Serve with crackers.

Answer: I've had yours, but I found this one years ago and it's even better. It does use a few more ingredients, but it's worth the extra work: BEST SPINACH AND ARTICHOKE DIP  I wonder if the artichokes should be partially pureed (my own notes...the answer was yes, it was delicious)? Also, pimientos might be a nice addition instead of the red pepper flakes (again, turned out better for people who don't care for spicy foods). 1 pkg. frozen spinach thawed and squeezed dry 1 jar marinated artichokes, chopped 8 oz. Philly cream cheese 8 oz. sour cream 3/4 c. shredded Parmesan cheese 8 oz. shredded Monterey Jack cheese 1/2 onion finely chopped 1 stick butter red pepper flakes to taste Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes. Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt. Serve hot with chips or bread. Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.

Question: Good pasta sauce that includes artichoke hearts and garlic but not tomatoes? I'm going to cook chopped up artichoke hearts with garlic, what else would be a good idea to throw in the pan aside from salt and pepper. No tomatoes available. Try to stick to suggesting common ingredients that most people would have around - not obscure stuff - I'm working with limited resources.

Answer: cream or half & half or butter or olive oil. parmesan and/or romano cheese olives

Question: What happens if you eat the "hairs" of an artichoke? I accidentally bit into the thorns of an artichoke and felt them, so i spit it out. However, there is one thorn that is stabbed in my throat, i know it's stabbed in there because when I swallow i feel a bit of pressure and ache. Is this dangerous? Should I go see a doctor?

Answer: It's not dangerous, a bit irritating but you will get over it.

Question: I´m making chicken with artichoke and feta cheese tonight. Do I fry it first? I´m wrapping artichoke and feta cheese with a chicken breast. Do I pan fry it first, or just stick it in the oven and bake it?

Answer: Feta & Artichoke Stuffed Chicken Rolls cooking spray 1 lb. boneless, skinless chicken breasts 2 oz. feta cheese, crumbled 1 large can artichoke hearts, drained 1/4 c. white wine 1 tsp. chicken bouillon granules Preheat oven to 350 degrees. Spray a large muffin tin with cooking spray. Trim and pound the chicken breasts to 1/2-inch thickness. Cut into 6 strips of roughly the same size. Combine feta cheese and artichoke hearts in a food processor. Process until nearly smooth. Carefully spread 3 tablespoons of the feta cheese mixture on each strip of chicken. Then, starting at the thinnest end of each strip, roll the chicken breasts in a pinwheel fashion. Carefully place each roll in a greased muffin tin cup so that you can see the filling. Bake for 15-20 minutes or until chicken is fully cooked. Meanwhile, combine the remaining feta cheese mixture, white wine and chicken bouillon granules in a small saucepan. Mix constantly over medium heat until the mixture bubbles. Serve over the chicken rolls.

Question: I would like to know if anyone has a recipe for artichoke cupcakes? I went to the artichoke festival today and they had artichoke cupcakes but I didn't get a chance to eat them. Does anyone know a recipe for artichoke cupcakes? Thanks

Answer: heyss~ =) you can try this~ http://www.delsole.co.uk/2007/02/07/savoury-cupcake-with-ricotta-grilled-artichokes-sundried-tomato-and-saffron/ i kinda tried this recipe 2 days ago.. turned out pretty well! but it's not just artichoke though.. has several other ingredients.. yeahh. but it's a refreshing change from all the sweet cupcakes i've eaten! maybe it's just me.. but the texture kinda turned out similar to a pie.. anyway, enjoy!

Question: How many carbs are in the Olive Garden spinach and artichoke dip? i need the carb counts 4 the Olive Garden spinach and artichoke dip, i got the carbs 4 the dip but idk how many carbs r in the bread stuff 4 the dip. so how many carbs are in the bread 4 the spinach and artichoke dip?

Answer: The dip is 68 carbs. For more of the Olive Garden nutrition information, look at their website: http://www.olivegarden.com/menus/garden_fare/nutrition_information.asp

Question: I need a recipe for fettucine alfredo with artichoke hearts? My mom used to make this wonderful fettucine with artichoke hearts and I can't find the recipe. Somebody help! I guess I should mention that I don't have any contact with my mother or her family. Hence why I'm on the internet looking for the recipe. ;)

Answer: 1 box fettuccine noodles 1 pint heaving whipping cream 1 stick butter garlic powder about 1tsp salt/pepper to taste 1 c. parmesan cheese 1 jar artichoke hearts, drained boil fettuccine noodles (about 10-12 mins) drain. Bring to simmer heaving whipping cream, cube butter and add to cream one cube at a time, whipping after each addition. Add cheese and seasonings and drained artichoke hearts. Keep stirring for about 5 mins. Add sauce to noodles. Incorporate noodles and sauce. Let sit to thicken.

Question: Does anyone have a good recipe for Spinach Artichoke Quesadillas? We went out to eat at Tijuana Flats last night and I ate the best meal that I have ever eaten! I ordered the Spinach-Artichoke Quesadilla and it was to die for!!!! It was so good! Does anyone have a good recipe for this dish?

Answer: Spinach, Mushroom, And Artichoke Heart Quesadillas Recipe Serves/Makes: 6 Ingredients: 1 bunch fresh Spinach, washed & de-stemmed & ripped 8 ounces baby bella/crimini mushrooms, washed & sliced 1 can artichoke hearts, rinsed and quartered 1/2 onion (preferably red or sweet) chopped 2 cloves garlic, pressed (more if desired) 4 shakes oregano & basil (or italian seasoning) 8 flour tortillas (soft taco size) 2 cups cheddar cheese Directions: Preheat the oven to 350F In a large pan, saute the onion and garlic in a little canola oil. When the onions are beginning to get tender, add the mushrooms and seasonings. continue cooking until mushrooms are browned. Add the spinach, folding over until all the spinach has wilted. Add the artichoke hearts and turn off the heat. Add about 1/2 cup cheese and gently stir until mixed well. Warm tortillas (about 60 sec in microwave). Oil a cookie sheet, and fill half a tortilla with spinach/mushroom/artichoke mixture, and add a little cheese to the top. Fold the top half over again (they look like UFOs). continue with the rest of the tortillas and filling. Bake in the oven for around 7 minutes, until hot and cheese is melted. 0000000000000000000000000000000000000000000000 Artichoke and Spinach Quesadillas Serves 4 Ingredients * 3 jalapeño chiles, divided * 2 white onions plus 1/4 c. finely diced, divided * 2 cloves garlic * 4 med. tomatoes, peeled, plus 1/4 c. finely diced, divided * 1 T. chopped fresh cilantro Salt and black pepper to taste * 1 lime, juiced, divided * 3 lg. avocados * 4 T. canola oil, divided * 1/3 c. sliced artichoke hearts * 1/3 c. sautéed and drained spinach * 4 flour tortillas (about 8 in. diam.) * 1/2 c. shredded Wisconsin Pepper Jack cheese The Salsa Heat oven to 350 degrees F. Place 2 jalapeño chiles, 1 onion and garlic on baking sheet. Roast 10 to 15 minutes, turning, until chiles are soft. Seed and finely chop chiles. Peel and finely chop onion and garlic. Chop 4 tomatoes and run through fine blade of a food grinder with chiles, onion, garlic and cilantro. Season to taste with salt, pepper and about half the lime juice. Cover and refrigerate until ready to use. Salsa will keep 2 to 3 days. The Guacamole Blanch 1 jalapeño in hot water. Seed and mince. Peel, seed and mash avocados with fork, leaving some chunks. Add 1 tablespoon chile (or to taste), 1/4 cup diced onion, 1/4 cup diced tomato, 1 1/2 tablespoons lime juice, salt and pepper to taste. Stir to blend. Cover and set aside for at least 30 minutes. The Quesadillas Cut one onion in half lengthwise, then slice thinly. Heat 2 tablespoons of the oil in sauté pan over medium low heat. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 2 minutes. Set aside. Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle with half of the remaining oil. Place tortillas on griddle. Drizzle remaining oil around tortillas to promote browning. Flip tortillas over when crisp and brown, about 1 to 1-1/2 minutes. Brown other side. Remove; cut each into 4 pieces. Place 2 quesadilla wedges on each plate. Serve with salsa and guacamole. 00000000000000000000000000000000000000000000000000

Question: How do you cook a single artichoke? Well one time I had artichoke at my neighbors, and it was a whole artichoke, not like in a dish, but like as a side dish, and i just pulled out the leaves and ate it, but Id ont know how she cooked it. Like do you bake it or what? =] Thanks!

Answer: Steam it. Different people have different takes on how exactly one steams an artichoke (some use steam baskets, some cut of the tip and place it top-down in water), but I tend to be lazy and just drop it in an inch of water over low heat. the color of the submerged part of the artichoke ends up darker than the part over the surface, but it's basically the same. Time depends on the size of the artichoke, it's finished when you can stick a fork through the steam without too much resistance (but don't wait 'til it's rubbery). I always serve it with melted butter and a little bit of lemon juice for dipping.

Question: Are 'hearts of palm" and "artichoke hearts" the same thing? I have seen both next to each other in the canned food aisle. Artichoke hearts are cheaper, but im not sure if these are both the same thing and can both be used for the same purposes..

Answer: They are completely different things. If a recipe specifically calls for one or the other, don't substitute since you don't really know what either tastes like. The end result could be something you don't like when in reality it's just the Hearts of Palm you don't like or the Artichoke Hearts you don't like. After you tasted each one, then you can decide if you like one or the other and if you can *pleasantly* substitute in a given recipe. Hope that helps!

Question: Does anyone know how to prepare artichoke by boiling? It doesn't even have to be by boiling it. Just any way to prepare it? I love artichoke but have no clue how to make it at home. Any recipes out there? I once had it when someone made it and we dipped a leaf in garlic butter and scraped the meat with our teeth, but I have no clue how to make it myself.

Answer: Boiling vegetables boils out most of the nutrients, so I steam my veggies, including artichokes. Put about 2-3 inches of water in the pan with the artichoke, and cook over medium heat. You may want to check the water level periodically, as it takes a long time to steam, but it's totally worth it. When a leaf is easy to remove from the artichoke, it's done. There are lots of things to dip the leaves in; my dad prefers mayonnaise, while I prefer straight melted butter. The best part is the heart, but you need to gently scrape the sharp fibers off of the heart. Once you've done that, you can break the heart into pieces and dip them into whatever sauce you decide to use. Also, since the points of the leaves are sharp, I trim them with kitchen shears to avoid being poked by them.

Question: How long will artichoke hearts keep? I don't buy the marinated kind, I get the cans of artichoke hearts soaking in water. I can't use them all at once, so how should I store them and how long will they keep? I have been putting them in tupperware and covering with water (and put them in the fridge), but I usually end up throwing them away because I don't know if they last that way. Thanks for the help!

Answer: Add some fresh lemon juice to the water. This will keep them a little longer. You can freeze them, but they might be a bit softer than you like when they are thawed out.