Holiday Artichoke Recipes

 

Artichoke Fritters

Fun and scrumptious way to eat artichokes!
Makes 4 servings

Ingredients:

• 1/2 pound frozen artichoke hearts or bottoms
• 2 large egg whites
• 3 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon minced fresh flat-leaf parsley
• A pinch of freshly ground black pepper
• 3 tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking powder
• Canola oil spray

Instructions:

1. Boil the artichokes in salted water in a large saucepan for 7-10 minutes, or until tender. Drain and chop the artichokes. 
2. Fold together the artichokes, egg whites, Parmesan, garlic, shallots, parsley, and pepper in a large bowl.
3. Mix the flour and baking powder in a small bowl or cup.
4. Slowly mix into the artichoke mixture.
5. Lightly spray a large sauté pan with canola oil. Pour 1/3 cup artichoke mixture into the pan and flatten it with a spatula. Repeat with the remaining batter. Sauté the fritters on each side over medium heat until cooked through. 

 

Mediterranean Roasted Artichokes

Don’t be intimidated by the artichoke! Surprisingly easy to make and they are loaded with vitamin C, fiber and potassium!

Ingredients:

• 3 large globe artichokes
• 3 tsp lemon juice
• Salt and pepper
• Extra virgin olive oil
• 6 garlic cloves, peeled
• 1 small shallot, thinly sliced
• 1 tbsp capers
• Crumbled feta cheese to taste

For the Vinaigrette:

• The 6 garlic cloves roasted earlier with the artichoke
• 1/2 cup chopped fresh dill
• 1/4 cup fresh lemon juice
• 1 tsp honey
• Salt and pepper

Instructions:

1. Preheat oven to 400°F.
2. To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut the artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside. 
3. As you clean the inside of the artichoke, immediately add 1/2 teaspoon of lemon juice to cover the surface to prevent the artichoke from discoloring. 
4. On a large baking sheet, place each artichoke half in a piece of lightly- oiled foil paper that is large enough to fold around.
5. Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with olive oil. Close the foil around the artichokes. 
6. Roast them in the oven for about 40 minutes.
7. Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke, and close the foils back until they are ready to serve. Let the garlic cool.
8. In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
9. Remove the artichokes from the foil. Arrange on a serving platter, then drizzle with roasted garlic-dill vinaigrette. Top with shallots, capers, and crumbled feta cheese. Enjoy!