artichokes

Spinach and Artichoke Pinwheel Appetizers are a delicious combination of puff pastry dough, spinach, marinated artichokes, and Parmesan cheese.  You should get about 12 slices per roll.

Spinach and Artichoke Appetizers

oz package frozen chopped spinach (thawed)

artichoke hearts

mayonnaise (I use light safflower mayo)

Parmesan cheese

onion powder

garlic powder

pepper

17.3 oz package frozen puff pastry

Thaw puff pastry at room temperature 30 minutes.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.

Spread half of the spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.

Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.

Repeat procedure with remaining pastry and spinach mixture.

Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months unbaked.)

Bake at 400° for 20 minutes or until golden brown.

The best Antipasto Salad from Delish.com. 

Antipasto Salad

romaine hearts, chopped

lb. salami

mozzarella balls, halved

c. quartered artichoke hearts

c. cherry tomatoes, halved

c. chopped pepperoncini

c. sliced olives

c. extra-virgin olive oil

c. red wine vinegar

dijon mustard

oregano

red pepper flakes

Kosher salt

black pepper

I really loved this recipe!  I am doing the Keto diet. This salad was full of flavor, and fullness.  Does anyone know the nutrition facts?

This salad is the best! So tasty and fresh. This is definitely a staple in my home

https://streaming.hearstdigitalstudios.com/ee4a0a87-96b7-4b49-9560-dcd2b3066470/video_rover_16x9_1080p_hd_1588263465_67816.mp4

Antipasto Salad Is The PERFECT Desk Lunch

This delicious take on artichokes features creamy gorgonzola cheese and a crispy breadcrumb topping.

Cheesy Baked Artichokes

Salt

lemons, (plus 1 lemon)

mild Gorgonzola cheese, (room temperature)

cream

thyme leaves

parsley leaves, (plus 1 tablespoon)

garlic, (minced)

bread crumbs

olive oil, (such as Fratepietro)

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Roasted Artichokes with Lemon-Shallot Vinaigrette

Cooking spray

artichokes,

lemon

garlic cloves, finely minced

avocado oil or olive oil

thyme

salt and black pepper

½ tablespoons champagne vinegar (may substitute white wine vinegar

½ small shallot, finely minced (1 tablespoon)

Dijon mustard

fresh thyme leaves

Spray a 9&#215;13-inch glass baking dish with cooking spray and set aside.

Using a large knife, cut each artichoke in half and use a spoon to scrape out the fuzzy choke. 

Brush all sides of the artichokes with lemon juice and place cut-side down in the baking dish. 

Roast artichokes for 15 minutes. Remove baking dish from oven and flip the artichokes over so the cut side is up. 

Sprinkle artichokes with garlic and drizzle with oil. Sprinkle with salt and pepper. 

Place a lemon slice and sprig of thyme on top of each artichoke half (sprinkle with dried thyme if not using fresh). Lightly spray artichokes with cooking spray. 

Cover the baking dish tightly with foil and return the dish to the oven. 

Bake for 35-45 minutes or until you can easily insert a paring knife into the heart (or the bottom of the stem) and the lower leaves are easily pulled from the artichoke. 

Remove from the oven and serve hot or at room temperature drizzled with vinaigrette. 

Leftover artichokes may be stored in an airtight container in the refrigerator for up to 4 days. 

Combine oil, vinegar, lemon juice, shallot, mustard, and thyme in a small bowl and whisk to combine. Season with salt and pepper to taste. 

Leftover vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week. 

Microwave steamed artichokes are a hands off and easy way to prepare California's official vegetable.

How to Microwave Artichokes

butter (melted)

Trim off stem and 1 inch off the top of each artichoke. Also trim the sharp points off each of the leaves.

Wrap loosely in plastic wrap and place artichokes in the microwave.

Cook on High for 15 &#8211; 18 minutes. The artichokes will be ready when a knife easily pierces the stem.

Unwrap carefully as the artichokes are very hot and will release steam.

Serve with melted butter and lemon wedges.

Your are so welcome Emma. It's my favorite way to cook artichokes.

Combine prosciutto, tomatoes and basil for an easy pasta bake that's just zinging with flavour!

Baked penne with capsicum, artichoke and feta

Olive oil spray,

tomatoes

garlic cloves, crushed

tbsp coarsely chopped fresh basil

tsp caster sugar

penne rigate

bought chargrilled capsicum, thinly sliced

(1/4 cup) sliced semi-dried tomatoes

reduced-fat feta, crumbled

prosciutto slices, excess fat trimmed, halved crossways

basil,

Rocket salad, to serve

Cheesy artichoke puree is the creamy accompaniment to the perfectly grilled steak.

Beef fillet with artichoke puree

fresh ricotta

creamy feta

green shallots, ends trimmed, chopped

garlic cloves, chopped

Salt & black pepper

beef

olive oil

bought marinated mushrooms

pkt baby rocket leaves

(1/4 cup) toasted pine nuts (Ducks brand)

tbsp balsamic vinegar

Lighten up with these healthy, fresh flavours that are ready in a flash.

Fennel and pepper pork with artichoke, lentil & spinach salad

fennel seeds

black peppercorns

Olive oil spray

pork loin steaks, trimmed

tbsp red wine vinegar

tbsp extra virgin olive oil

garlic clove, crushed

marinated artichoke hearts, drained, halved

can lentils, rinsed, drained

baby spinach leaves

goat's feta, crumbled

Mediterranean pizza

pkt (17cm round) bought pizza crusts

tomato paste

artichoke hearts, drained, quartered

(1/3 cup) semi-dried tomatoes, halved

red onion, halved, thinly sliced

(1/3 cup) pitted kalamata olives, halved lengthways

tbsp capers

(1/2 cup) coarsely grated mozzarella

feta, crumbled

basil leaves, torn

Stuck for vegetarian party catering ideas? Everyone will love these mini roast vegetable pizzas.

Mini roast-vegetable pizzas

quantity pizza dough*

tomato sauce*

eggplant

roasted capsicum

marinated artichokes

black olives

bocconcini, chopped

Basil leaves, to garnish

It only takes a handful of ingredients to turn this funky-looking root vegetable into a bursting-with-flavor side veggie.

Roasted Jerusalem Artichokes Recipe

Jerusalem artichokes

salt

rosemary

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.

Cut 1 pound Jerusalem artichokes in half lengthwise; cut any very large ones in half again crosswise. Transfer to a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper, and toss to combine.

Transfer to the baking sheet and arrange in an even layer. Scatter 2 to 3 fresh rosemary sprigs on top. Roast, tossing halfway through, until golden brown and tender, 25 to 35 minutes total. Discard the rosemary sprigs before serving. 

Cooking Channel serves up this Spinach and Artichoke Baked Whole Grain Pasta recipe from Rachael Ray plus many other recipes at CookingChannelTV.com

Spinach and Artichoke Baked Whole Grain Pasta

(10-ounce) boxes frozen spinach

whole wheat

shallot,

garlic,

artichoke hearts, defrosted, halved, pat dry

dry white wine

butter

flour

milk

nutmeg

Gruyere cheese, shredded (about 1 1/2 cups)

Parmigiano-Reggiano cheese

Spinach and Artichoke Baked Whole Grain Pasta : Recipes : Cooking Channel

Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.

Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.

Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.

While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.

Bake on a baking sheet 45 minutes or until brown and bubbly on top.

Elegant Spinach and Artichoke Casserole

Eggs well beaten

Artichokes

c Cheddar Cheese grated

ts Thyme

pk Frozen chopped spinach

Salt, pepper and garlic salt To taste

6.5-oz jars marinated artichokes

ts Savory

parsley

Onion grated

Schiacciata is an Italian flatbread and will go down a treat at BBQs, picnics or any entertaining occasion.

Spelt schiacciata with olives and artichokes

sachet dried yeast

white spelt flour

tipo 00 flour (substitute plain flour)

(50 grams) coarsely grated mozzarella

artichokes hearts

(120 grams) mixed pitted marinated olives

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Top 32 artichokes recipes from across the web

The most viewed artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach and Artichoke Appetizers

Antipasto Salad

Cheesy Baked Artichokes

Roasted Artichokes with Lemon-Shall...

How to Microwave Artichokes

Baked penne with capsicum, artichok...

Beef fillet with artichoke puree

Fennel and pepper pork with articho...

Mediterranean pizza

Mini roast-vegetable pizzas

Roasted Jerusalem Artichokes Recipe

Spinach and Artichoke Baked Whole G...

Elegant Spinach and Artichoke Casse...

Spelt schiacciata with olives and a...

Israeli Couscous Salad with Articho...

Grilled Polenta with Chickpeas, Art...

Artichoke Dipping Sauces

Slow-Cooker Chicken with Spinach an...

Instant Pot Pressure Cooker Articho...

Mustard crusted fillet of beef with...

Artichoke Moussaka with Caramelized...

Greek Salad for a Crowd

Warm Spinach-Artichoke Cups

3-in-1 Italian Dip

Antipasto Loaf

Chicken Salad with Greek Yogurt Rec...

Easy Spinach Artichoke Dip with Che...

Chickpea Artichoke Salad

Pasta with Chickpeas and Artichokes

Salmon with Artichoke Orzo

Creamy Artichoke Dip

Breaded Air Fryer Artichoke Hearts ...

Top 32 artichokes recipes from across the web

The most viewed artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach and Artichoke Appetizers

Antipasto Salad

Cheesy Baked Artichokes

Roasted Artichokes with Lemon-Shall...

How to Microwave Artichokes

Baked penne with capsicum, artichok...

Beef fillet with artichoke puree

Fennel and pepper pork with articho...

Mediterranean pizza

Mini roast-vegetable pizzas

Roasted Jerusalem Artichokes Recipe

Spinach and Artichoke Baked Whole G...

Elegant Spinach and Artichoke Casse...

Spelt schiacciata with olives and a...

Israeli Couscous Salad with Articho...

Grilled Polenta with Chickpeas, Art...

Artichoke Dipping Sauces

Slow-Cooker Chicken with Spinach an...

Instant Pot Pressure Cooker Articho...

Mustard crusted fillet of beef with...

Artichoke Moussaka with Caramelized...

Greek Salad for a Crowd

Warm Spinach-Artichoke Cups

3-in-1 Italian Dip

Antipasto Loaf

Chicken Salad with Greek Yogurt Rec...

Easy Spinach Artichoke Dip with Che...

Chickpea Artichoke Salad

Pasta with Chickpeas and Artichokes

Salmon with Artichoke Orzo

Creamy Artichoke Dip

Breaded Air Fryer Artichoke Hearts ...

The most viewed artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine