"----Steamed with a bit of olive oil and FG black pepper they are so bland. Any suggestions would be greatly appreciated.
Even Wolfram says they are quite tasteless. TIA. "

I am very surprised. I have always enjoyed AHs. They have a wonderful delicate flavor.

I cook them in a pressure cooker then serve them in a salad.

Or I put them in a blender with a few other stuff to make a sauce for fish.

They are kind of expensive here in NY.

dcarch

How about steaming them and then drizzling with a balsamic reduction?

Or... I used to get an artichoke hazelnut soup at a Berkeley restaurant that was lovely. Though I don't have that recipe a search unearthed this one from the New York Times. It could be made lower in calories by using low fat milk instead of cream.

Artichoke-Hazelnut Soup

TOTAL TIME
29 minutes

COOK TIME
15 minutes

PREP TIME
16 minutes

Ingredients

6 artichokes, cooked as above
2 tablespoons fresh lemon juice
1/3 pound hazelnuts
2 cups fresh or canned chicken broth (see note)
1/2 cup heavy cream
2 tablespoons kosher salt
Freshly ground black pepper

Preparation

1. Peel leaves from artichokes. Remove chokes with a spoon and discard. In a food processor, puree the artichoke bottoms with lemon juice until smooth. Reserve.

2. Spread the hazelnuts in one layer in a 10-inch round dish. Cook, uncovered, at 100 percent power 7 minutes in a large oven, or 9 minutes in a small oven. Pour the hazelnuts onto a clean kitchen towel, fold it over and rub until most of the skins are removed. Process the nuts in a food processor or blender until finely ground.

3. In an 8-cup glass measure whisk together the artichoke puree, ground nuts, broth and cream. Season with salt and pepper.

4. Heat, uncovered, at 100 percent power 6 minutes, stirring twice.

YIELD
4 cups, or 4 to 6 servings

Here the lemon juice adds punch. I found other soup recipes that used sherry and shallots which would also add a lot of flavor.

Oh, I love artichokes! I have lots of recipes that use them, but unfortunately none of them are terribly diet-friendly.

I have never eaten them plain or simply as a side. I'll be watching this thread for ideas!

Linda

I would brush them with a mayonnaise/Dijon mustard mixture and sprinkle with Parmesan. Drizzle with evoo if you can afford the extra fat. It doesn't take much mayo mixture to give lots of flavor.
Bake until done and cheese is crispy.
This has become my new favorite method for baked cauliflower and broccoli.
Everyone has been gobbling it down. But I do use butter.

Artichoke hummus!

The ususal suspects:

- artichokes, steamed
- garbanzo or white/cannelli beans
- tahini
- garlic
- olive oil
- lemon juice

(I have a bag of TJs frozen baby chokes that I needed to do something with for super bowl, BINGO!)

This recipe is a favorite to use my Romertopf clay pot, but you could use a casserole with a tight fitting lid also. If you can't have the flour, just omit it.

Baked Chicken and Artichokes

1/4 lb. small mushrooms
1 small onion, chopped fine
1 clove garlic, minced
3 lbs. chicken pieces, skin off - I use boneless, skinless thighs
2 TB flour
1 1/2 t. salt
1/2 t. paprika
1/4 t. chopped rosemary
dash white pepper
1/2 cup chicken broth
1/4 cup sherry
1 can artichoke hearts, drained

If using clay pot, soak top and bottom in sink of water for 15 minutes. Drain.

If using covered casserole, lightly grease or spray with Pam.

Put mushrooms, onion, garlic in pot or casserole. Coat chicken pieces with a mixture of flour, salt, paprika, rosemary, pepper. Put chicken on top of vegetables. Pour in chicken broth and sherry.

Put lid on pot/casserole. If using clay pot, put in a cold oven and turn heat on to 450F. If using casserole, put in a preheated 375F oven. Bake 1 hour for either method.

Stir in artichokes gently after baking 1 hour. Bake 8-10 minutes more covered. Remove cover and bake 5-10 minutes more until chicken starts to crisp.

Serves 6

Roasted Pepper and Artichoke Puffs (about 4 dozen)

2 Tbsp unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 ¼ oz) artichoke bottoms, drained and cut into ¼ inch dice
3 oz thinly sliced prosciutto , minced
3 Tbsp finely shredded fresh basil
2 oz Parmesan, grated (about ½ cup)
2 oz Jarlsberg or Gruyere cheese grated (about ½ cup)
1 Tbsp fresh lemon juice
½ cup HellmanÂs mayonnaise
3 erd bell peppers
3 yellow bell peppers
¼ cup olive oil
2 Tbsp balsamic vinegar
Fresh ground pepper & salt to taste

1. Melt the butter in a small skillet over medium high heat. Add the scallions and garlic and cook, stirring frequently, until just softened about 2 Â 3 min. Transfer to a med mixing bowl.
2. Add the artichoke bottoms, proscuitto, basil, parmesan and Jarlsberg to the scallions and toss to combine. Sprinkle with lemon juice and pepper. Bind the mixture with mayo and refrigerate at least 1 hour.
3. Prepare the peppers: Preheat the oven to 400F. Stem & seed each pepper, then cut into chunks about 2 x 1 ½ inches. Place the peppers in a single layer in a large shallow baking dish. Drizzle peppers with olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool.

When ready to serve the hors dÂoeuvres, preheat the broiler. Mound about 2 tsp of the artichoke mixture onto each pepper wedge. Arrange in rows on a baking sheet and broil 3 Â 4 inches from the heat until puffed and bubbly about 2 minutes. Let cool a few minutes then transfer to a tray and pass with plenty of napkins.

Baked Artichoke Hearts -2
2 cans artichoke hearts, drained & squeezed of water*
2 tablespoons olive oil
3 garlic cloves, chopped
1/4 cup chicken broth
3 tablespoons Pecorino Romano cheese, grated
3 tablespoons seasoned bread crumbs
cooking spray
Cut each artichoke heart in half. Heat frypan and add olive oil. Add garlic and saute until golden.
Add hearts to pan and toss gently. Saute, tossing occasionally for about 5 minutes. Add the chicken broth, turn heat to medium-high and reduce until all liquid is gone.
Meantime lightly coat a shallow baking dish with olive oil Add contents of frypan into one layer. Sprinkle cheese and breadcrumbs over all, then lightly spray with cooking spray.
Bake in preheated 400° oven for 25 minutes, or until top is golden.
*NOTE: If you can find the frozen hearts, use those instead. Just cook them with a little water, some olive oil, a bit of salt, and fresh minced garlic. Drain well, then continue with recipe.
~Sue (cookingrvc)

Baked Chicken and Artichokes

________________________________________
From FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
1 tablespoon olive oil
1 - onion, chopped
2 cloves garlic, minced
1 9-ounce bag - frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 - red pepper, seeded and sliced into strips
- - salt to taste
- - freshly ground black pepper
4 - skinless, boneless chicken breasts, about 4 to 6 ounces each
1 teaspoon chopped, fresh rosemary
0.25 cup dry white wine
1 cup low-sodium chicken broth
Preparation - Estimated cooking time: 40 minutes -
1 Preheat the oven to 350°F.
2 Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with salt and pepper, cook for 2 more minutes and set aside.
3 Slice the chicken breasts into 1/2-inch wide strips. Season the chicken pieces with rosemary, salt and pepper and place them in a large baking dish in a single layer. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Bake until the chicken is cooked through, about 18 to 20 minutes.

Nutritional Analysis

Number of Servings: 4
Per Serving
Calories 284 Carbohydrate 12 g
Fat 6 g Fiber 4 g
Protein 43 g Saturated Fat 1 g
Sodium 488 mg

Someone brought me chicken lasagne this week, and it had artichokes in the filling. So I'll bet chicken and artichokes would be good, like the recipe above.

I also posted a low fat spinach artichoke dip on the spinach cookalong thread that had artichokes, spinach, white beans and basil and garlic and a few other ingredients.

Thank you all. These sound very good and I'm anxious to try them. Currently I can't eat beans, breadcrumbs, cream, mushrooms, peppers, onions but they will be added in the next weeks. For the present I do like the idea of using them with chicken, garlic, herbs, chicken broth, and grated Parmesan as in Stacy's Baked Artichoke Hearts.

So please keep ideas coming and I can adapt them to my menu and as new ingredients come in on the "allowed" list I can follow the recipes more exactly. Thanks for the suggestions.

dcarch....I wish they did have a delicate flavour.....perhaps it's because the ones I'm using are frozen and not fresh, but believe me they taste like wet cardboard LOL.

SharonCb

Oh, I thought you were talking about fesh artichokes.

Maybe this will work for you once you can add a few things back into your diet.

{{gwi:1472711}}

Bruschetta

INGREDIENTS:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
½ c frozen chopped spinach, well drained
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices
________________________________________
DIRECTIONS:
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.