Claim Jumper's Fire-Roasted Artichoke

Serves/Makes: 2

1 large artichoke
1 tablespoon butter, melted

***Roasted Garlic Mayonnaise***
1/3 cup mayonnaise
1 head garlic
1 tablespoon olive oil
1/4 teaspoon lemon juice
1 dash salt

***Tomato Relish***
1 medium tomato, diced
1 clove garlic, minced
1 teaspoon minced onion
2 basil leaves, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1 dash ground black pepper

Roast the head of garlic by preheating your oven to 325 degrees. Cut the top off of a head of garlic and cut the bottom (the root end) so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave just enough to hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then place it in a small oven-safe casserole dish.

Cover it with a lid or aluminum foil and bake for 1 hour or until the garlic begins to brown.

While the garlic is roasting prepare the tomato relish by combining all of the ingredients in a small bowl. Stir well, then cover and refrigerate until needed.

Prepare the artichoke by cutting about an inch off the top with a sharp knife. Use scissors to clip the thorny tips off of all the outer leaves so no one gets poked. Cut the artichoke in half down through the middle, then bring some water to a boil in a large saucepan to steam the artichokes.

The water should be a couple inches deep in the pan, but not so much as to cover the artichokes. If you have a steamer, that will work as well. When the water is simmering, add the artichokes, cover, and steam for 40 to 45 minutes or until the artichoke is tender. Preheat your barbecue grill to high heat.

Squeeze about 1 tablespoon of roasted garlic from the head and combine it with the mayo, lemon juice and salt. Stir well.

When the steamed artichokes are cool enough to handle, use a spoon to scrape out the fuzzy choke inside each half. Brush melted butter over the entire surface of each steamed artichoke half and place each half, flat side-down on the preheated grill. Grill for 4 to 6 minutes or until dark charring marks appear on the face of each half. Serve grilled-side-up with tomato relish (strain the liquid from the relish before serving) and roasted garlic mayonnaise on the side.

Nachos Grandes with Chorizo

3/4 cup marinated artichoke hearts, coarsely chopped
1/4 cup parsley, chopped
vegetable oil for frying
4 6-inch corn tortillas
3 tablespoons sun-dried tomato pesto
6 ounces Monterey Jack cheese, shredded
1/4 cup chorizo, skinned and thinly sliced (pre-cooked)
Preheat oven to 475F degrees. Combine artichoke hearts and parsley in small bowl, and set aside.

In fryer or heavy pot, heat oil to 375F degrees. Deep fry the corn tortillas, turning once, until crisp and golden. Drain on paper towels. Line a baking sheet with foil. Arrange fried tortillas on baking sheet.

Top tortillas with pesto, followed by cheese. Then top with chorizo. Bake for 8 minutes or until the cheese browns lightly. Spook artichoke mixture on top and serve hot.

Copeland's of New Orleans Spinach Artichoke Dip

Copeland's of New Orleans Spinach Artichoke Dip


1 - 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
lemon juice
¼ tspn Tabasco sauce, or to taste

In a food processor or blender, chop artichoke hearts; set aside.

Wash spinach well; blanch in boiling water. Drain well and squeeze dry.

Add to food processor or blender with remaining ingredients and process until just blended.

Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.

Artichoke Cakes with Cajun Rémoulade

3 (14-ounce) cans artichoke hearts, drained and chopped
2 large eggs, lightly beaten
1/2 cup chopped red bell pepper
2 tablespoons chopped green onions
1 cup soft breadcrumbs, lightly packed
3/4 cup mayonnaise
1/4 cup whipping cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
Cajun Remoulade*


Cajun Rémoulade*

1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 cup mayonnaise
1 tablespoon paprika
2 tablespoons capers
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon hot sauce
1/2 teaspoon salt
.
Pulse first 4 ingredients in a food processor until coarsely chopped; drain
well. Add remaining ingredients; pulse 3 or 4 times, stopping to scrape down
sides.

Yield 2 cups

Squeeze liquid from artichokes, using paper towels, until artichokes are
just slightly moist.

Place artichokes in a medium bowl. Add eggs and next 3 ingredients. Combine
mayonnaise and next 5 ingredients in a separate bowl; stir well. Add
mayonnaise mixture to artichoke mixture; stir gently until thoroughly
combined. Cover and chill at least 2 hours.

Place a large, lightly oiled nonstick skillet over medium-high heat. Scoop
artichoke mixture into 1 1/2-inch balls; place in skillet, and flatten
slightly. Cook 2 to 2 1/2 minutes on each side or until golden and slightly
set.

Transfer to a lightly greased baking sheet. Bake at 400° for 10 to 12
minutes or until done. Serve with Cajun Rémoulade.

Yield about 2 dozen

BAKED ARTICHOKE PASTRY

1 can biscuits
1 can artichoke hearts, chopped
1 tsp. cayenne pepper
1 cup cheddar cheese, shredded
1 green onion, chopped
1 tsp. garlic powder
1/4 tsp. oregano



Preheat oven as indicated on biscuit can.
Combine all ingredients in bowl.
Separate biscuits with fingers to make a pocket and stuff with mixture.
Bake for 10 minutes and serve.

ARTICHOKES AND SHRIMP DIP

8 whole artichokes
1/4 cup olive oil
1/4 cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 x 4 1/2 oz. cans shrimp
3/4 cup mayonnaise
2 tsp. Dijon mustard
2 tsp. tarragon
1 bay leaf
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 cup onion, minced



Wash and trim artichokes leaves.
Cook artichokes in boiling water. About 1 inch deep.
Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary.
Cook for about 45 minutes or until leaves pull off easily.
To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp.
Mix all ingredients well.
Place shrimp dip in ramekins and artichokes on one plate each.

ARTICHOKE DIP

1 can artichoke hearts, chopped up
5 scallions, chopped
6 garlic cloves, minced
2 tsp. butter
1 8 oz. whipped cream cheese
2 cups sour cream
1 cup muenster cheese



Preheat oven to 350 degrees.
Grease small baking dish.
In medium bowl combine all ingredients.
Place in greased baking dish and bake for 10 minutes.
Serve with crackers.

ARTICHOKE AND TOMATO CROSTINI

1 vine-ripened tomato ; (4 slices)
8 leaves fresh basil
2 bias-cut slices Chapati bread ; (sliced thin)
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomatoes in oil
4 tablespoons balsamic vinegar
2 tablespoons peeled Parmigiano- Reggiano cheese
1 3-ounce ball fresh mozzarella cheese
Freshly ; ground black pepper
1 tablespoon basil olive oil
4 ounces marinated artichoke hearts
2 cloves roasted garlic



Cut the Chapati bread thin on a bias, approximately 1/4-inch thick. Drizzle with extra virgin olive oil and toast in broiler until lightly golden on both sides. Set aside.

Puree sun-dried tomatoes in small blender or food processor and set aside.
Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.

Drain artichoke hearts and set aside two nice pieces for garnish.
Puree artichoke hearts with the roasted garlic cloves and set aside.

Chiffonade (fine julienne) two basil leaves and set aside.

Spoon half of the artichoke puree into the center of plate. Place artichoke heart on top of the puree. Place a piece of the Chapati bread into the side of the puree. Layer the tomato, basil leaves and mozzarella around the puree in a half moon. Drizzle with basil olive oil, balsamic vinegar reduction, sun-dried tomato puree and basil chiffonade. Top puree with peeled Parmigiano-Reggiano cheese and freshly ground black pepper around the edges.

MARINATED VEGETABLE MEDLEY

Choose any 5 of the following items:

1 can green beans - drained
1 can asparagus - drained
1 can carrots - drained
1 can artichoke hearts - drained
2 cups (1/2 pound) fresh mushrooms - cleaned
2 cups cherry tomatoes
2 cups sliced raw summer squash
2 cups sliced cucumber
2 cups (1 small head) cauliflower florets
2 cups (1 bunch) broccoli florets
2 medium green peppers - sliced
1 small red onion - sliced and separated into rings

Marinade

1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tablespoon dried Italian herb seasoning
2 teaspoons dry mustard
1 teaspoon salt

Combine your choice of vegetables in a large mixing
bowl or storage container. Combine the marinade ingredients
and pour over the vegetables - toss well. Chill - covered
overnight. Drain and arrange on a platter for serving.

Breaded Artichokes

8 marinated artichoke hearts
2 tablespoons butter
1/2 cup seasoned breadcrumbs
Juice of 2 lemons

In a small skillet coated with non-stick coating, melt butter; add bread crumbs; saute slightly, stirring. When crumbs are golden, add artichoke hearts. Drizzle with lemon juice and toss to coat, heating until the artichokes are golden brown.

Artichoke Fritters

1 can (14-ounce) artichoke hearts
1 garlic clove, minced
2 teaspoons olive oil
1 jar (2-ounce) sliced pimientos, drained
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
3 tablespoons grated Parmesan cheese

Drain artichokes and chop (about 1-3/4 cup).

In skillet, saute garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned.

In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve.

When ready to serve, heat oil in deep fryer to 365* F. Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.

Artichoke Casserole

1 clove garlic, minced
1/4 cup chopped scallions
2 tablespoons fresh parsley, minced or 2 teaspoons dried
1/4 cup olive oil
1 rounded tablespoon flour
3/4 cup milk
1 can (13 3/4 ounce) artichoke hearts, cut up
1/2 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Saute garlic, onions and parsley in oil. Add flour and gradually stir in milk. Fold in artichoke hearts.

Place in a 2-quart casserole and cover with cheeses. Bake at 325* Fahrenheit for 15 minutes or until thoroughly heated through.

Artichoke Au Gratin

2 jars marinated artichokes
1 small onion, diced
1 clove garlic, mashed
4 large eggs
1/2 pound sharp Cheddar cheese, grated
1/4 cup fine dry bread crumbs
1/8 teaspoon fresh ground black pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauce
2 tablespoons minced parsley


Drain juice from one can of artichokes.

Fry onion and garlic until transparent.

Beat eggs and add remaining ingredients (artichokes chopped).

Pour into long baking dish.

Bake for 30 minutes at 325 degrees. Cool to serve, cutting small squares as an appetizer.