Make a giant "dip" bowl of the drained chopped artichokes, some roasted or baked shredded chicken meat, sauteed sliced mushrooms, roasted garlic (some), and a cream chicken broth gravy (thinned excessively with sour cream or milk and/or thickened with some non-flavored rice flour). Chill several hours. Serve with a huge variety of chips (potato, sweet potato, sesame, blue corn, veggie sticks, scoops, pretzels, celery sticks, jicama slices, radish slices, endive, and the like). It is a little soupy but oh so good. Throw in some finely diced red peppers or pimentos for color, or chopped parsley if you must.

Artichokes take on the flavor of what they are mixed with but keep their own unique flavor while it marries well with other not so prominent flavors.

Wish I had a humongous jar right now. I's just eat it as is. LOL I lived in California for a while and got really used to those giant heads of artichokes for like cheap. Now in NC all I can get are the cast offs, "petite" = CA rejected - immature.

Nancy

Thanks, Nancy!
I think I'll use some straight up/straight out of the jar and some for the dip you suggested. I like the fact that it is chilled and can be made ahead. I have a family that loves to nosh as soon as they walk through the door and this will keep the early birds from sneaking nips of the turkey before it's even carved all the way.

I also found a recipe online for 'Artichoke Leek Squares' at cooks.com
but, it is baked and I don't know if it can be made ahead and reheated.
Maybe.....I'll try this one too although I usually don't like to make something that's not T & T

Here is a link that might be useful: Sherry's Artichoke Leek Squares

If your artickoes are marinated, be careful about preparation. For some preparations, you want to rinse off as much of the dressing as possible. The classic artichoke spinah dip is done with drained canned artichoke hearts, which don't have the oil and vinegar marinade. Some dishes are fine with the dressing, but others are not. You can use the artichokes as is, drained, on a veggie platter, served with toothpicks, or drain and chop fine and mix with just mayo, a little lemon juice. Or add parmesan and some spinach and a touch of red pepper flakes and bake it for a hot dip.

I just use a jar as big as yours and add a little to our usual dinner salads over time, maybe cut up a little. It'll keep well in the fridge.

I love the marinated ones just like they are, right out of the jar. LOL I also use them in macaroni salad and use the marinade rather than mayonaise.

This is really delicious:

Baked Artichoke Hearts
Serves 8

1-1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

2. Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.

3. Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

Source: Martha Stewart

* * * * * * * * * *

Artichoke Fritters

vegetable oil
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle

Lemon Cream, recipe follows, optional

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix.

Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Lemon Cream:

1 cup sour cream
1 lemon, juice
1 teaspoon kosher salt

Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Lori

Lori - Those fritters look soooo good! Think I'll make some right now and freeze them. This recipe shouldn't have a problem with re-heating either because they look like scrumptious little bread balls - and I know bread freezes well.

I am so happy now that I have several artichoke recipes to work with.
A big "thank you" to all who posted.

-gloria

Frozen artichoke hearts and canned, drained artichoke hearts are very different than the marinated kind and will taste different in the recipes posted here. As Sushipup mentioned, you might want to rinse as much of the marinade off if you are going to use them in recipes that do not specifically call for the marinated variety.

seagrass

Yes, Seagrass added my emphasis. Recipes for canned or frozen artichoke hearts are not the same as the recipes for marinated ones. Your results, even with rinsing off the oil, will be very different from the recipe's intent. Maybe good, perhaps inedible.

Look at the ingredients list on the jar. If it includes oil and vinegar, as I suspect it does, the artichoke hearts are ready to use as is on a salad, an antipasto or on an appetizer tray. For cooking you want artichoke hearts canned in water or frozen. I would not try to "unmarinate" them.

Jim

Seagrass and sushipup - I figured there can be a big difference in taste between marinated and not marinated so I was looking for a recipe that could be used with what I had. I just made those fritters with well-drained (not rinsed) marinated artichokes and I must say - they are mighty tasty!
Sorta like a glorified hush puppy! I doubled the recipe and have one large cookie sheet full. Probably not enough for my crew but, it's only an appetizer so it'll do.
With your advice - I'll stick to recipes that call for marinated artichokes - like the one I posted a link to. - Sherry's Artichoke Leek Squares -
I recently harvested some leeks from my garden so I'm all set to go.

Ijust don't know about freezing it. I'll probably hold off until a day or two before the get-together and see if I have time to fit it in. I depend on the great outdoors for my back-up fridge. It looks like we'll be having a really cold one --maybe too cold!!

Anyway -- Happy Thanksgiving!

--gloria