Fresh, canned or frozen, artichokes are one of my favorite vegetables. A big fresh artichoke, steamed and served with lemon juice, stands on its own as a starter course. Far more often, I'll just open a jar of marinated artichokes and use them to dress up a tossed salad. Here are some of my favorite recipes that feature artichokes. Artichoke-Wild Rice Salad 1 16-ounce can black beans, drained and rinsed 2 cups cooked wild rice 2 6-ounce jars of marinated artichoke hearts, drained 1 red bell pepper, chopped 1 small sweet onion, chopped 1/2 cup chopped cilantro or flat parsley 1 teaspoon chile powder pinch cayenne, to taste 1/4 rice vinegar 1/2 cup yogurt Combine all ingredients and chill. 4-6 servings Spinach-Artichoke Dip or Dressing 1 10-ounce bag baby spinach leaves 2 garlic cloves, minced 1 can white beans, drained 1 bunch green onions, sliced (white part) 1/4 cup fresh basil leaves, chopped pinch cayenne, to taste juice of one lemon 2 6-ounce jars marinated artichoke hearts, drained and chopped fine Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad. Yield: About 3 cups Artichoke-Chick Pea Soup 2 onions, chopped 4 cloves garlic, minced 6 cups bouillon 1 teaspoon ground coriander pinch cayenne, or to taste 2 cups tomato sauce 2 16-ounce cans artichoke hearts 1 16-ounce can chick peas 1/2 cup chopped flat parsley Freshly ground black pepper Lemon wedges Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste. 4-6 servings |
