Marinated artichoke hearts?

14 years ago

They were on sale yesterday, so I bought two jars. Man, I love those things. I eat them right out of the jar - I'm the only one who will eat them, so I'm not sharing any DNA LOL - Do you have any recipes you use them in?

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Comments (9)

donna_loomis
14 years ago
last modified: 9 years ago
I'm at work, so I don't have the recipe with me, but I make a hot dip using chopped marinated artichoke hearts, cream cheese, a little milk and parmesan cheese. Yummy!
jannie
14 years ago
last modified: 9 years ago
No recipes, I eat them straight from the jar. I love pickles, salt, vinegar.
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Artichoke hearts
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I have been to Castroville, and we went into that place that sells fried artichoke hearts, but it has gotten kind of run down and the produce store half of it offered up old, woody looking (and pricey) artichokes. So we drove a ways out of town and found a stand where we got freshly picked ones at half the price. I actually did think of fried artichoke hearts, but I'd rather save my frying indulgence for fried chicken. That's a great idea about the pasta sauce...if they put a few more boxes on the table I'll do that. Linda, I didn't even notice the mis-spell! I guess I just assumed it was some kind of foreign language version of quiche. :D Anyhow, a quiche sounds good, and my husband could take slabs of it in his lunch. I'll just tell him it's an egg and artichoke tart to avoid listening to the "real men" objections.
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I'll share my recipes, if you'll share yours - April 2, 2010
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SOUTHERN FRIED CHICKEN Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6. INGREDIENTS 3 1/2- to 4-lb. chicken, cut into 8 pieces 2 cups buttermilk 1 tsp. black pepper, divided 1/4 tsp. salt 1 1/4 cups all-purpose flour 1 1/2 tsp. seasoned salt, such as Lawry's 1 lb. lard (or solid vegetable shortening) 1/2 cup (1 stick) butter Step 1 Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Step 2 Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally. Step 3 Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Step 4 Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep. Step 5 Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Step 6 Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan. Step 7 Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Step 8 Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through. Step 9 To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain. Step 10 Arrange the chicken pieces on a platter and serve hot, room temperature or cold
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LOOKING for: Marinated Artichoke Hearts
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Comments (1)
Not me, but I went and bought a jar last night just because I couldn't get them off my mind after I read this thread yesterday. LOL Had to get the generic though, because that's all they had. Rather bland. I'll remember that next time.
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I'll share my recipes, if you'll share yours June 15, 2010
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Comments (7)
Glenda, I posted that recipe on my blog. Thanks for the reminder - I need to make that again soon. I love oatmeal cookies and this chocolate version is great. Double Chocolate Oatmeal Cookies 1 Â½ cups sugar 1 cup margarine or butter, softened 1 egg Â¼ cup water 1 tsp. vanilla 1 Â¼ cups all-purpose flour 1/3 cup cocoa Â½ tsp. baking soda Â½ tsp. salt 3 cups quick-cooking oats 1 6-oz. package semi-sweet chocolate chips Heat oven to 350 degrees F. Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 5 Â½ dozen cookies
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luckygardnr
14 years ago
last modified: 9 years ago
Chicken Florentine Artichoke Bake

Ingredients

8 oz. dried bow tie pasta
Â 1 small onion, chopped
Â 1 Tbsp. butter
Â 2 eggs
Â 1-1/4 cups milk
Â 1 tsp. dried Italian seasoning
Â 1/4 to 1/2 tsp. crushed red pepper (optional)
Â 2 cups chopped cooked chicken
Â 2 cups shredded Monterey Jack cheese (8 oz.)
Â 1 14-oz. can artichoke hearts, drained and quartered
Â 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
Â 1/2 cup oil-packed dried tomatoes, drained and chopped
Â 1/4 cup grated Parmesan cheese
Â 1/2 cup soft bread crumbs
Â 1/2 tsp. paprika
Â 1 Tbsp. butter, melted

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
.........................................................

SWEET PEA AND ARTICHOKE LASAGNA

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400Â°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. PurÃ©e remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
...........................................................

Chicken and Artichoke Casserole

3 lb (approx.) boiler-fryer, cut up
1/2 tsp white pepper
1/2 tsp paprika
1 tbs butter
1/2 cup rich chicken broth
3 tbs sherry
1/2 tsp dried tarragon
1 can mushrooms
2 tbs (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts
Salt to taste

Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 tbs butter. Place mushrooms and
drained artichoke hearts in bottom of crock pot. Sprinkle
with quick-cooking tapioca. Add the browned chicken
pieces. Pour in broth and sherry. Add tarragon. Cover
crockpot and turn to Low heat setting. Cook for 7-8
hours OR cook on High for 5 hours.
caflowerluver
14 years ago
last modified: 9 years ago
We put them on homemade pizza. I love them in salads.
Clare
gemini40
14 years ago
last modified: 9 years ago
I love fresh artichoke hearts, the heart is like the prize in the bottom of a cracker jack box.After picking and eating the leaves , voila there it is, delicious fresh, artichoke heart. I am salivating just thinking about them. They are not in season for very long. So I eat them alot when they are available at the market. No marinated choke hearts for me.

june
shellm
14 years ago
last modified: 9 years ago
Luckygardner,that sounds heavenly.I plan on making that soon.Thanks for posting.I have been looking for something like that.

Shelly
trishaw
14 years ago
last modified: 9 years ago
I eat them straight from the jar too. I also love them on pizza!

Trish
kathyg_in_mi
14 years ago
last modified: 9 years ago
Sam's Club sells a very large jar of marinated artichoke hearts, I love them.
Kathy G in MI
gingertn
14 years ago
last modified: 9 years ago
Oh I know a good one, but I'll have to get it from my friend Tara, I need it anyway!

Marinated artichoke hearts?

Comments (9)

donna_loomis

jannie

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