Artichoke Pate Recipes

ARTICHOKE PATE

Steps:

• In a foodprocessor, blend artichokes, breadcrumbs, parsley and garlic.
• Gradually add olive oil, processing until smooth.
• Season to taste.
• Serve with toasted baguette.

ARTICHOKE PATE

Steps:

• Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree.
• Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
• Remove from blender and stir in ricotta cheese.
• Add pepper to taste.
• Serve with peppered crackers.

OVEN DRIED TOMATOES WITH ARTICHOKE PASTE

Steps:

• Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
• To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
• Preheat the oven to 250 degrees F.
• Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.

ARTICHOKE PATE

Steps:

• Preheat oven to 400 degrees. Drain can of artichokes. Chop finely. Mix well with rest of ingredients. Fold into a large ceramic bowl or small baking dish suitable for serving. Sprinkle with paprika. Bake in oven for 30 mins. at 400 degrees or until edges are slightly brown. Serve hot with Ritz crackers, Sociables or Stoned Wheat Thins and a rounded knife or cheese spreader.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
• While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.