Conference turris::cooks

Here's an interesting variation for filleted chicken breasts:

1 or 2 chicken fillets per person
1 jar of artichokes
sliced leg ham
cornflour

Flatten the chicken fillets, put the sliced ham on top then add 
the artichokes, roll them up and put in a baking dish folded side
down. Pour part of the juice from the artichokes over the chicken.

Bake for approximately 1/2 hour in an moderate oven. Remove the 
chicken fillets and keep warm. Take the remaining juice and combine
with enough cornflour to form a sauce ( a little white wine wouldn't
go astray here...both in the sauce and internally). Pour the sauce
over the fillets and serve.

Happy eating
Dave Bryden

     I have a similar recipe where I use Vermouth instead of wine in
the gravy.

Denise

As promised in the "So you like garlic" note...
    

**************** ARTICHOKE HEART PASTA ****************
                                   
1/2 cup flour.
1/4 cup olive oil.
2 TBSP butter.
1 1/2 -2 Cans Campbell Chicken stock.
2 Cans (14OZ) Artichoke Hearts, drained and quartered.
2 TBSP capers.
1 TBSP parmesean.
1 TBSP Dijon mustard (optional)
2 TBSP lemon juice + a little grated rind.
2 TBSP parsley.
2 large clove garlic, finely chopped.
Angel Hair pasta.

Place oil in a pot and heat over low.  Add butter, 
heating until butter melts (don't let burn).  Add
flour all at once and blend until all lumps are
gone, cook over medium heat stirring for 2-3 mins.
Remove from heat and blend in chicken stock.  Return
to heat (med.) and stir until sauce thickens.
Add garlic, parsley, lemon, artichokes, capers, 
mustard and parmesean.

Cook pasta adding a little olive oil and parmesean
after draining.

Note: do not use marinated Artichoke Hearts.


    

    Just some comments on my Artichoke Heart Pasta recipe...
    
    - Friends have commented that Campbell's Chicken stock is near 
      impossible to find.  I generally use any chicken broth I 
      can find.
    
    - Never, ever use anything but fresh garlic!
    
    - Frozen Artichoke Hearts (2 packages) can be used in place
      of canned.  
    
    - Angel Hair pasta is also called Campinelli (sp?).
        
      Enjoy,
      Jodi-

    I made this for dinner last night and it was really different and
    easy.
    
          2 large boneless whoe chicken breasts, halved
            Salt and pepper
          2 tablespoons olive oil
        1/2 cup dry white wine
    1 8-1/2 ounce can artichoke hearts, drained and quartered
        1/2 cup sour cream
          4 strips bacon, cooked and crumbled
        1/4 cup chopped fresh parsley (I used 2 tbls dry)
    
    Sprinkle chicken with salt and pepper.  In large skillet, heat oil
    over medium heat.  Add chicken, and brown lightly on both sides.
    Add wine, and stir to loosen browned particles from skillet.  Add
    artichokes; cover and simmer 12 mintues, until chicken is firm and
    white.  Remove chicken to warm paltter.
    
    Add sour cream to artichoke mixture, and heat over low flame 1 minute;
    do not boil.  Stir in bacon and parsley.  Serve sauce over chicken.
    
    Serves 4
    

Fettuchini Verde with Artichoke Hearts

(adapted from a recipie by Mollie Katzen in her book, "The Enchanted Broccoli
Forest.")

1 6-oz jar of marinated artichoke hearts
some pitted chopped black olives, preferably not too salty (I use American
ones, the milquetoast timid ones)
1 Tbs. olive oil
1 Tbs. butter
1 cup sliced onions
1 tsp. dried basil
1/2 cup sour cream
1/2 c ricotta cheese or cottage cheese
salt, pepper, cayenne, parmesean cheese, 
and rosemary to taste
1/2 lb. fettuchini verde (spinach noodles)  (approx. 3 servings)


Drain the liquid from the marinated artichokes into a skillet.  Slice the
drained hearts into bite-sized pieces.  

Slice the olives.   Slice the onions.

Add the olive oil and butter to the drained-off marinade in the skillet.   
Heat this mixture, add the onions, and saute the onions until soft, 5-8
minutes.  Add the artichoke hearts, olives, basil, and the optional pinch of
rosemary.  Saute 3-5 more minutes.

Remove from heat; stir in remaining ingredients.  Cook and drain the pasta,
toss in the sauce, and serve immediately with extra parmesan cheese.

Excellent served with white wine, salad, and fruit for dessert.    
    

    I am reserving 94.1 for pointers to artichoke recipes under other
    topics.  For example, there is a stuffed artichoke recipe in note 187.7
    in the pressure cooker topic, and another in the thanksgiving topic
    1469.4-.10.
    
    See also:
    
	1175.* Jerusalem Artichokes.
    
	2108.0 Shrimp cooked with garlic and artichokes over
	    shells with a mushroom, chopped tomato, and cream sauce.

	2191.5 crab n' asparagus triangles & artichoke bites
              
	2270.0 Sherried California Chicken

	2325.16 Chicken breasts with Arichoke and ricotta

	2420.6 suggestions for a salad including artichoke hearts.

	2868.6 HOT ARTICHOKE DIP

	2942.6 PITTA - Stuffed Round Bread

    ed
    

ARTICHOKE SOUP

1 cup sliced green onions
1/4 cup chopped onion
2 TBS butter or margarine, melted
1 14 1/2 oz can ready to serve chicken broth
1 14 oz can artichoke hearts, undrained and chopped
1/4 tsp white pepper
2 TBS minced fresh parsely

Saut� onions in butter or margarine in a large saucepan until tender.  Add
flour and cook 1 minute, stirring constantly.  Gradually stir in chicken
broth and cook until thickened, stirring constantly.  Stir in artichoke
hearts with liquid and white pepper. Cook until thoroughly heated.  Spoon
into serving bowls, sprinkle with fresh parsely.  Yield: 3 cups.

CREAM OF ARTICHOKE SOUP

1 medium carrot, finely chopped
1 stalk celery, finely chopped
1/2 cup chopped green onion
2 TBS butter or margarine, melted
4 cups chicken broth
1 bay leaf
pinch of dried whole thyme
1 8 1/2 oz can artichoke hearts, drained and sliced
2 egg yolks
1 cup whipping cream

Saut� carrot, celery, and onion in butter or margarine in a heavy saucepan
until onion is tender.  Add broth, bay leaf, and thyme; cook over low heat
15 minutes, stirring often.  Add artichoke hearts; cook an additional 10
minutes, stirring often.

Beat egg yolks until thick and lemon colored.  Gradually stir about one
fourth of hot mixture into yolks; add to remaining hot mixture, stirring
constantly.  Add the whipping cream and cook over low heat, stirring
constantly until thoroughly heated.  Remove bay leaf and serve immediately.
Yield: about 5 cups.

STUFFED ARTICHOKES

5 artichokes
Lemon wedge
1 clove garlic
2 cups chopped cooked ham
1 cup cubed Swiss cheese
1/2 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely chopped onion
2 tsp lemon juice
1/2 tsp salt

Wash artichokes by plunging up and down in cold water.  Cut off the stem
ends, and trim about 1/2 inch from top of each artichoke.  Remove any
loose bottom leaves.  With scissors, trim away about 1/4 of each outer
leaf.  Rub top and edges of leaves with a lemon wedge to prevent
discoloration.

Place artichokes and garlic in about 2 inches water in a large dutch oven. 
Cover and heat to boiling; reduce heat and simmer about 20 minutes.  Spread
leaves apart, then scrape out the fuzzy thistle center (choke) with a
spoon.

Combine remaining ingredients; stir well.  Spoon ham mixture into center of
each artichoke.  Place artichokes in a 2 qt shallow casserole with about
1/2 inch of water.  Cover and bake at 375 for 35 minutes or until leaves
pull out easily.  Yield: 5 servings.
                           

    
    
    Also, artichokes taste great with a bread stuffing with shrimp.  I have
    a recipe for a dip but can't remember measurements.  It has chopped 
    garlic, worcestershire sauce, grey poupon, oil, lemon and I think
    that's it.  If anyone wants the exact recipe I can post it.
    
    

	DBROWN,
	
	I'd appreciate that artichoke/shrimp/garlic/worcestshire recipe...
	Please _do_ post it.

	thanks.

	jill

    
    Jill,
    
    Sorry I haven't put the recipe in yet but I keep forgetting to get it
    when I'm home.  BUT, I will.
    
    deb
    

    
    I finally remembered!!!!!
    
    First I steam the artichokes for about 20 - 1/2 hr.  Long enough for
    the leaves to open easily.
    
    Stuff each leave with the shrimp breadcrumb stuffing:
    
    4-6 tbls. butter
    parsley
    parm. cheese to taste
    seasoned bread crumbs
    can of shrimp
    (I don't have exact measurements, just add as you need)
    
    Stuff each leave and steam for another 20 - 1/2 (till leaves come off
    easy)
    
    NOW for the best part, the dip:
    
    3 tbls. lemon juice
    1/8th c olive oil
    4 tbls. butter
    1 tbls. vinegar
    2 tbls. grey poupon or whatever kind of mustard or 1/4 tsp. dry mustard
    1-2 tbls. worcestershire sauce
    2 gloves garlic chopped fine
    salt and pepper to taste
    
    stir over low heat till bubbly and creamy.  
    
    IT's GREAT.
    
    

Deb,
	Thanks for entering this recipe.
	It sounds elegant.  Will try!

	jill

    
    Hi, I need help finding frozen artichokes. Is this readily 
    available or only in specialty stores. I live in New Jersey
    (work in NY) and have checked Pathmark , A&P and ShopRite.
    
    Any clues?
    
    I don't want the ones in the jars as they always taste like what
    they are stored in..
    

    I have always found frozen artichoke hearts in the freezer section
    (colorado).  i have never found whole, frozen artichokes.
    
    meg

    
    Yes, I meant hearts...what brand do you find out there?
    
    

    Bird's Eye and I think Green Giant make them.  You get about 6-8 in a
    box

    Hi Folks, 
    
    We have a Old Chicago restaurant here in Colorado Springs that has 
    the best artichoke dip.  I've read the recipe in 2868.6 and it sounds 
    close, but does anyone have the "real" recipe they'd be willing to 
    share?  
    
    Thanks in advance!
    
    \Caroline B.