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1 c. crab meat
1 c. fresh Parmesan cheese
1 c. Hellman's real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt
Bake in shallow dish at 400 degrees
until cheese bubbles. Serve hot. Toast -
to go with dip: Sliced French bread
(sliced finely), toasted; or English muffin,
toasted in oven on both sides, cut into
squares. Serve dip on toasts.
4 cups water
1 tbs. lemon juice
1 tbs. oil
4 garlic cloves, crushed
3 lbs. artichokes (3 to 4 medium, trimmed of thorns)
2 cups chicken stock
1 cup half-and-half
1 tsp. ground pepper
1 tsp. salt sprig of fresh thyme or
1 tsp. dried thyme
Bring water to a boil with oil, lemon juice, and
two garlic cloves. Add the artichokes and cook
45 minutes. Remove hearts and puree in food
processor with some of the stock, remaining
garlic, salt, and pepper. Slice 1/2 to 1 cup of the
tender end of the leaves into thin strips.
Reheat soup with leaves, half-and-half, and thyme.
1 cup fish batter mix
1⁄4 teaspoon baking powder
1⁄2 cup water
1⁄4 cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
1⁄4 cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
6 whole artichoke hearts, preserved in olive oil, coarsely chopped
4 grape leaves in brine, stems removed, rinsed, and coarsely chopped
1/2 cup (3 oz) imported green olives, such as picholine, pitted
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 long baguette, sliced diagonally in 1/2" pieces, toasted or grilled
Lemon wedges as a garnish
You can either cure your own artichokes or buy them already cured. To cure them yourself, pare them to the heart and stew them in a combination of olive oil, water, and lemon juice until tender. Combine them with grape leaves, olives, garlic, and lemon and spread on grilled or toasted bread. Serve with a glass of crisp Sauvignon Blanc.
32 (3 1/4 x 3 1/4-inch) won ton wrappers
1/4 pound (1 cup) Alpine Lace Deli Reduced Fat Cheddar Cheese, shredded
1 (8-ounce) package nonfat cream cheese
1 tablespoon Dijon-style mustard
1/4 to 1/2 teaspoon ground red pepper
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Heat oven to 350F. Spray 32 mini muffin pan cups with no stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no stick cooking spray. Set aside. Combine cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red pepper and artichoke hearts. Spoon about 1 tablespoonful cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley, if desired. Serve warm.
1(10 oz.) can refrigerated pizza crust dough
1 tbsp. olive oil
1 tsp. dried basil
5 garlic cloves, minced
1 (2 1/2 oz.) jar sliced mushrooms, drained
Cracked Pepper (optional)
Cooking Spray
1 (7 oz.) jar roasted red bell peppers,
drained and julienne cut
1 tsp. dried oregano
1 (14 oz.) can artichoke hearts,
drained and coarsely chopped
1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese
Preheat oven to 425F. Unroll pizza crust dough onto a baking sheet coated with cooking spray, and pat dough into a 14 x 10 inch rectangle. Bake at 425F for 5 minutes, and set aside. Heat oil in a nonstick skillet over medium-high heat. Add bell peppers, basil, oregano and garlic; saute 3 minutes. Remove from heat; stir in artichokes and mushrooms. Sprinkle half of cheese over prepared pizza crust, leaving a 1/2 inch border. Spread vegetable mixture evenly over cheese; top with remaining cheese. Sprinkle with cracked pepper if desired. Bake at 425F for 10 minutes or until crust is lightly browned.
Castroville Festivals
P.O. Box 1041, Castroville, California 95012
(831) 633-2465 • Fax (831) 633-0485
info@artichoke-festival.org |
