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Old 04-26-2010, 05:16 PM
 
Location: Charlevoix
749 posts, read 2,771,191 times
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not in the same dish! well, maybe.......

Any way, I want salad and dip ideas for the two A's. Any ideas?
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Old 04-26-2010, 06:23 PM
 
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avocado = guacamole! nom nom nom

And you can do a shaved artichoke & fennel salad with parmigiano or ricotta salata. It's my go-to salad at this trattoria I lunch when my company pays. I've done it at home using this cheapo mandoline & baby artichokes from Trader Joe's. Just make sure to use the very pale & yellow part of the leaves, not the greenish part or it will be stringy.
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Old 04-26-2010, 06:54 PM
 
Location: SoCal desert
8,091 posts, read 15,428,694 times
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How about Mexican Avocado Soup?

From "The Big Book of Quick & Healthy Recipes"
2 tablespoons corn (or vegetable) oil
1 onion, finely chopped
1 tablespoon flour
4 1/3 cups chicken (or vegetable) stock
1 large avocado, pitted, peeled, and mashed
1 pinch cayenne pepper, or a little bit more
1/2 cup light cream
Salt to taste
1/2 yellow bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon paprika

Fry the onion in the oil. Sprinkle with flour and stir-fry until the onion is well coated. Continue to stir and slowly add the stock. Bring it to a boil, add the avocado and the cayenne pepper, and simmer for 5 minutes.
3. Sir in the cream, season with salt, and serve garnished with red and yellow bell peppers and paprika.
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Old 04-27-2010, 03:37 PM
 
Location: Charlevoix
749 posts, read 2,771,191 times
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mmmmm, those sound good......got a tried and true artichoke dip?
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Old 05-07-2010, 01:25 PM
 
Location: Destrehan, Louisiana
2,189 posts, read 7,050,814 times
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Quote:
Originally Posted by Michigansnowflake View Post
mmmmm, those sound good......got a tried and true artichoke dip?

These are not dips but they are some great artichoke recipes.
__________________________________________________ ___________

Maw Maw Rita's Artichoke Balls

2 cans 14oz artichoke hearts drained
1 cup seasoned bread crumbs
2 raw eggs
2 tbs olive oil
2 tbs lemon juice
8 tbs garlic minced
3 tbs plus 1/2 cup Parmesan cheese

Smash artichoke hearts, add other ingredients less 1/2 parmeson cheese.
Put in refrigerator over night.
Roll into 3/4" balls and roll in saved parmeson cheese, makes 4 dozen.

__________________________________________________ ____________

Stuffed Artichokes

1 can flat anchovies in olive oil
4 large fresh artichokes
2 1/2 cups olive oil
3 1/2 cups italian bread crumbs
3 1/2 cups grated italian cheese
2 bunches italian parsley
8 tbs minced garlic
2 tbs garlic powder
salt and pepper to taste


Cut stems off of artichokes.
Cut 1 inch off of artichoke tops, with scissors cut remaining tips from leaves.
Place artichokes in large pot of salted water and boil 15 minutes then drain artichokes.
Chop anchovies, parsley, minced garlic and olive oil in a food prosser until minced, then transfer to a large bowl and mix with remaining ingredients.
Taste and adjust salt and pepper if needed.
Spread leaves apart and spoon crumbs into leaves, press into bottom making sure each leaf is full.
Place a metal rack in bottom of large pot about 5 inches from bottom and fill with water about 1 inch below rack.
Place stuffed artichokes on rack and steam until leaves can be pulled easily from bottom of artichoke, about 2 1/2 to 3 hours.
Remove from cooking and let cool in pot, this makes the stuffing moist.

Remove from pot when cooled and enjoy.
Wrap remaining artichokes in foil.
These will keep in refrigerator for a week or can be frozen for several months.
To re-heat, thaw in refrigerator and bake at 350 until heated through, about 25 minutes, or microwave on high until heated throughout.
Note: When re-heating make sure not to over heat as this will make the stuffing dry.
__________________________________________________ __________



busta
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Old 05-23-2010, 01:45 PM
 
Location: Surfside Beach, SC
2,385 posts, read 3,670,088 times
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Default I love artichoke dips!

Here are 2 recipes that I love. Both are quick, easy and totally addictive!

First one:

1 can artichoke hearts, drained and chopped
1/2 C. mayo (I use a little less, but this is what the recipe calls for)
1/4 C. grated Parmesan cheese
dash garlic powder
1 tsp. lemon juice

Mix all together and bake @ 350 x 20-25 min. (I always double this one.)



Second one:

2 cans artichoke hearts drained and chopped
2 cups mayo
1 packet dry Italian "Good Seasonings"

Mix in blender or processor on low so it stays chunky. Or you can just chop and mix. Goes really well with Triscuits.

Actually, they both go really well with Triscuits......
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