Ideas and Recipes Wanted for Artichokes

Blanch some artichoke hearts and stuff with a mixture of goat cheese, parmesan, garlic, olive oil and salt/pepper. Run them under the broiler or toss on a grill until the cheese melts and begins to brown a little. Serve garnished with a drizzle of more olive oil and scattered with any herbs you like. I usually go with basil and parsley. Zesting a lemon over the top doesn't hurt either!

I also had a variation of a Caesar salad once that was cooked and chilled artichoke hearts drizzled with Caesar dressing on a bed of butter lettuce cups (think little salad cups). It had shaved parmesan over the top and black pepper. So good!

This beef stew is a family favorite. Note that the artichoke hearts should be somewhat cooked before adding - copy of recipe I have lists frozen as an alternative to canned and says cook frozen ones 1 minute less than package directions.
http://www.food.com/recipe/truckadero...

You are so lucky to have your own artichokes!!

Steamed artichokes and steamed chilled artichokes are probably my favorite preparation- which isn't especially helpful.

Roasted artichokes are fantastic, especially if you have longer tender stems. This salad uses them over bulgar and chickpeas to make a meal of them. I would add some fresh greens just before serving too
https://cooking.nytimes.com/recipes/1...

Do you have a grill? If you first steam the artichokes, then brush with a marinade or just some olive oil/lemon/salt and pepper, then just grill a few minutes each side til the edges get crispy and pick up some of the smokey flavor

Raw artichoke salad can be amazing or terrible- you really need a mandolin to slice them paper thin, but then not much else aside from fresh lemon juice, olive oil and maybe some arugala and parm. This recipe gives a good step by step for prepping the artichoke which is kind of a PITA but worth it, especially for fresh young artichokes
http://toriavey.com/how-to/2013/07/pr...

I've always liked to cook them 'alla Romana': https://food52.com/recipes/46544-marc...

Using frozen artichoke hearts (no artichoke plants here!) and artichoke-filled pasta (all from Trader Joe's) I have made a pasta salad using those elements with lemon juice, olive oil, and scallions. Also, in Spain I bought little baby artichokes (that were sold by the kilo) and just added them to whatever I was cooking that night and we would fish them out of the sauce and get our hands messy with them.

See any comprehensive New Orleans cookbook for a stuffed artichoke. These need not have the choke excavated but that can be done. Commonly, a stuffing of cheese, breadcrumbs and one's own roll-call of goodies goes in. These are then spooned into the space between the leaves, compacted as best one can, and then steamed or boiled with a minimum of water. Some people bake them as a finish. I typically put olives, anchovy, sometimes salami or another meat in a food processor with garlic, some herbs de countertop, and a bit of olive oil and grated cheese.

I have also dug out the choke and put crabmeat in with a sauce..sometimes béarnaise, sometimes a juiced-up béchamel..and used that as the dip.

Finally, my grandmother's summertime recipe which is a cooked artichoke halved, choke removed and a vinaigrette put into the cavity. Chill. I put capers in mine, lots of garlic, maybe tarragon...whatever is lying about.

Not easy, but very, very delicious. Carciofi alla Giudia made only in the old Jewish ghetto of Rome an authentic version of which are not served in any restaurants (that I've found) in the USA.

https://www.youtube.com/watch?v=x09-W...

Do you have Tom Colicchios first book
think like a chef? There is a whole section there on artichokes including some simple preps and the ways to use those simpler preps as building blocks for more complex dishes.

I'd look at Alice Waters and Deborah Madison for inspiration as well. And don't forget Marcella Hazan! There are a number of recipes in Essentials including a frittata which sounds good to me. I've also sautéed them with garlic & parsley (touch of lemon to finish) which is simple and good.

Alas, another use for artichoke hearts, but I (and others) like it so much that I will add it here.

Starting from memories of a wonderful artichoke spread (or dip) from a market in Florence, I finally found a recipe of sorts - "Spicy Artichoke Paste," in The New American Vegetable Cookbook (1980s). It starts with cooked and pureed hearts from 6 large (3 per pound) artichokes. Then add a little olive oil, a fresh hot pepper, a tablespoon of garlic, 2 t. lemon juice, a bit or fresh oregano and S&P. Process, but I would say stop while it still has some texture.

My version: 1 can (no frozen here) of artichoke "hearts" (baby artichokes?) to 1 (or two) cans of artichoke "bottoms," all of which I like to marinate the night before with part of the oil and some or all of the lemon juice and herbs that are going into the mix - two large cloves of garlic, a good bit of oil (1/2 cup??), dry or fresh herbs. I tend to add the fresh pepper just before using a staff mixer to combine it all, adding oil and lemon juice slowly until there is "enough."

I combined a few ideas tonight. Thanks! I grilled a half dozen small artichokes, cut in half then coated with olive oil and salt. I used a couple for a simple salad with vinaigrette and some wonderful red lettuce from the garden. I cut two more into wedges and made a frittata with potatoes. I nibbled on a few grilled artichoke wedges dipped in the vinaigrette while talking to the BF as he drove home. I almost could have just kept eating them all that way. The grilling is fantastic and new to me! Thanks all. More to follow.