Oy! A Five Pound Can of Artichoke Hearts

[The empressof all]

Bless his heart my husband saw "such a deal" and felt compelled to bring it home. "You love artichokes, right?" I'm dazed and confused by this "canned" bounty let alone the vast quantity. I'm unsure if I can freeze them after I open the can. Maybe I can just put them in the blender with some garlic and Better than Bouillion and call it soup. We're not big on the artichoke dip as it's too high in fat and calories.

HELP! Any thoughts on how I can use these things in a low cal, low fat kind of way.

[cbayer]

1. I love them, but I hope they are not marinated and just plain.

You can:

grill or saute them

put them in rice or pasta dishes

freeze them

make artichoke spinach dip using white beans, not cheese

put them in salads

:hi:

[joneschick]

2. please expand

on the artichoke spinach dip using white beans, not cheese. (we got a gallon of artichoke hearts @Costo...)

[cbayer]

4. I mash white beans (1 can), garlic, (a couple of cloves)

2 T lemon juice & 2 T olive oil into a paste. If it's too thick, add a little water. Then add chopped hearts (same amount as beans) and chopped spinach. I heat it up in a small casserole. I do put some parmesan on top and run under the broiler, but you don't have to.

Then serve it the same as regular spinach/artichoke dip - with toast pita.

Yummy and much few calories. Kind of like a warm hummus with extras!

:hi:

[Name removed]

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[Warpy]

3. Ever have them on pizza? They're wonderful

You can also eat them in salads, with smothered chicken, and when you get completely sick of them, try freezing them.

My guess is that they will freeze reasonably well and in another 6 months, you'll rediscover them and gorge yourself all over again.

I love the hearts. I've just never been that nuts about the leaves.

[beac]

5. Make artichoke pesto and freeze it in small containers,

ARTICHOKE PESTO

Ingredients

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil


Directions

Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
____

I like this recipe b/c it's a little lighter than some, being cheese-free.


It comes from Giada De Laurentiis' Artichoke Pesto Torta recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-pesto-torta-recipe/index.html

[cbayer]

6. OMG, that torta sounds incredible!

:slobber:

[Stinky The Clown]

7. I'm not sure about ffreezing them right out of the can, but if you cook them ......

.... you sufficiently transform them that the clock starts all over again and you can freeze whatever it is you make.

Lots of good suggestions in this thread.

Imagine a pizza topped with chicken and artichokes and garlic and herbs in a white sauce.

[Warpy]

10. That's exactly the type of pizza I was thinking about

A "white pizza" without the tomatoes, although you can eat tomatoes and artichoke hearts together. Tomatoes tend to overpower the delicate artichoke flavor, though, so you get mostly texture from them on a tomato pizza.

[grasswire]

8. savory bread pudding with artichokes, spinach and fontina

It's a delicious dish, and my guests always ask for the recipe. (It's Emeril's recipe).

[beac]

9. Not a low-cal recipe, but sure sounds tasty! :)

I Googled up the recipe here:

http://www.foodnetwork.com/recipes/emeril-lagasse/savory-spinach-and-artichoke-bread-pudding-recipe/index.html

[The empressof all]

11. I saw that recipe too when I was googling around

It looks soooooooo good. I may have to make that for the Thanksgiving feast this year.

[grasswire]

15. I have made it for holidays...

...it's a nice main-dish alternative for any vegetarians in the crowd, and it goes well with ham or turkey or lamb, whatever. I can't rave enough about it.

Note: I don't use brie. I use fontina. Brie sounded gooey to me in this recipe.

[hippywife]

13. OMG!

Cough that up right NOW! You hear me, woman! :rofl:

Never mind. I just saw that beac posted link above. :o

[cbayer]

16. How eggy does it turn out?

I have a weird psychological aversion to eggs. I think I was force fed them as a child.

Anyway, if I can't see them, they don't bother me. I eat all kinds of things with eggs mixed in, but can't swallow an omelet or quiche. I ate moo shu pork for years until I realized that those white strands were eggs, then I couldn't eat it anymore. Crazy, I know, but what can I say.

So, regular bread pudding doesn't have any visual evidence of eggs. Is this the same?

:hi:

[grasswire]

17. no evidence of eggs

I spose you would be turned off by the latest trend in haute cuisine: serving unlaid eggs and the fallopian tube. That one gags me.

[cbayer]

18. Unlaid eggs and the fallopian tube? Of a chicken?

What the hell?

[grasswire]

19. yeah

on the Food Network show "Chopped" the other night, that was one of the ingredients the contenders had to use to make their dish. The fallopian tube and unlaid eggs of a chicken.

[kestrel91316]

14. If it were me I would just open the can and eat about a pound of them a day

until they were gone........

[Tab]

20. Artichoke and Cream Cheese dip

Served warm

[eleny]

21. What a great dilemma!

Looks like you've got a lot of ideas. Let us know what you did.

I'm going to make some fish tacos with chilled cod fish using the taco bowls. I got some small canned artichokes to use in my concoction.

[REACTIVATED IN CT]

22. Here's one I'm going to try today

I'm out of barley so I'll substitute brown rice

Barley Pilaf with Chickpeas and Artichokes

Ingredients

* 2 cups warm water
* 1 cup uncooked quick-cooking barley
* 1/4 teaspoon salt
* 2 tablespoons commercial pesto
* 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
* 1 tablespoon fresh lemon juice
* 1 tablespoon olive oil
* 1 teaspoon bottled minced garlic
* 1 (14-ounce) can quartered artichoke hearts, drained and rinsed
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese

Preparation

Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.

While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.

Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.

[REACTIVATED IN CT]

23. Artichoke and Red Pepper Frittata Recipe

Ingredients:

2 teaspoons extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
4 large eggs
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
2. Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

[REACTIVATED IN CT]

24. One for the crockpot

Italian Chicken


Ingredients :
1 (14 1/2 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (6 ounce) jar whole mushrooms, drained
1 (6 ounce) can pitted ripe olives, drained
1 (14 ounce) can artichoke hearts, drained
6 chicken pieces, skinned
1/2 cup water
1 env dry onion soup and recipe mix
Hot cooked linguine

How to cook :

Combine first 4 ingredients in a slow cooker, and arrange chicken over vegetables.
Add water, and sprinkle with soup mix.
Cover and cook on HIGH 3 to 3 1/2 hours or on LOW 7 hours or until done.
Serve over hot cooked linguine.