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ARTICHOKES
- Thread starter JazzysMom
- Start date
The boards are so serious lately (rightfully so) but I have to say this:
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
The boards are so serious lately (rightfully so) but I have to say this:
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
The boards are so serious lately (rightfully so) but I have to say this:
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
you can take the humble artichoke heart (canned, NOT the marinated in oil kind), chop it up and load it up with freshly grated parmesan cheese, mayonaise, garlic powder and maybe a little dill weed, I'll have to look for the exact recipe, but mix it all together and bake it and eat it on toasted baguette slices. And you'll have the added bonus of eating 5 million calories per serving ...... <img src="i/expressions/face-icon-small-smile.gif" border="0">
Since this clearly would not be recommend for a diabetic, you can also steam them fresh and eat them sprinkled with lemon juice. They do have a wonderful flavor.
Dana
Mom to Katy (3, cf) and Kyra (6, no cf)
thelizardqueen
New member
I've tried them once. I made this mixture of sausage, garlic, pine nuts, etc to put into it, and it wasn't that bad. It was just time consuming to make.
thelizardqueen
New member
I've tried them once. I made this mixture of sausage, garlic, pine nuts, etc to put into it, and it wasn't that bad. It was just time consuming to make.
thelizardqueen
New member
I've tried them once. I made this mixture of sausage, garlic, pine nuts, etc to put into it, and it wasn't that bad. It was just time consuming to make.
I have a really good artichoke dip recipe. It is foolproof. All you do is take a can of artichoke hearts and cut up in smal pieces and put in a bowl. Add to this bowl mayo, and lots of shredded mozzerela cheese and some onion and garlic poweder. Mix it up and back at 350 til bubbly hot and serve on crackers or coctail bread. It is really good!!!!
Enjoy!!!
Jennifer 34 years old with CF and CFRD
Enjoy!!!
Jennifer 34 years old with CF and CFRD
I have a really good artichoke dip recipe. It is foolproof. All you do is take a can of artichoke hearts and cut up in smal pieces and put in a bowl. Add to this bowl mayo, and lots of shredded mozzerela cheese and some onion and garlic poweder. Mix it up and back at 350 til bubbly hot and serve on crackers or coctail bread. It is really good!!!!
Enjoy!!!
Jennifer 34 years old with CF and CFRD
Enjoy!!!
Jennifer 34 years old with CF and CFRD
I have a really good artichoke dip recipe. It is foolproof. All you do is take a can of artichoke hearts and cut up in smal pieces and put in a bowl. Add to this bowl mayo, and lots of shredded mozzerela cheese and some onion and garlic poweder. Mix it up and back at 350 til bubbly hot and serve on crackers or coctail bread. It is really good!!!!
Enjoy!!!
Jennifer 34 years old with CF and CFRD
Enjoy!!!
Jennifer 34 years old with CF and CFRD
<a target=_blank class=ftalternatingbarlinklarge href="http://www.artichokes.org/recipes.html
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
<a target=_blank class=ftalternatingbarlinklarge href="http://www.artichokes.org/recipes.html
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
<a target=_blank class=ftalternatingbarlinklarge href="http://www.artichokes.org/recipes.html
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
">http://www.artichokes.org/recipes.html
</a>
I thought this one sounds great for cfers <img src="i/expressions/face-icon-small-smile.gif" border="0">
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
We throw them in pasta with sundried tomatos, kalmata olives, capers, garlic... Whenever we go out for italian food, I end up choosing something with artichoke hearts in it -- chicken scallopini at macaroni grill, spicy chicken alfredo at johhny carinos...
I also make artichoke dip -- 2 cans chopped artichoke hearts, 1 cup parmessan (sp) cheese, 1 cup mayo, little garlic powder, 1 can chopped green chilis. Mix together. Put in casserole and bake til bubbly at about 350. Serve with crackers.
When we were kids, my folks would buy artichokes. Steam them and serve them with lemon butter. Yuummmm!
I also make artichoke dip -- 2 cans chopped artichoke hearts, 1 cup parmessan (sp) cheese, 1 cup mayo, little garlic powder, 1 can chopped green chilis. Mix together. Put in casserole and bake til bubbly at about 350. Serve with crackers.
When we were kids, my folks would buy artichokes. Steam them and serve them with lemon butter. Yuummmm!
We throw them in pasta with sundried tomatos, kalmata olives, capers, garlic... Whenever we go out for italian food, I end up choosing something with artichoke hearts in it -- chicken scallopini at macaroni grill, spicy chicken alfredo at johhny carinos...
I also make artichoke dip -- 2 cans chopped artichoke hearts, 1 cup parmessan (sp) cheese, 1 cup mayo, little garlic powder, 1 can chopped green chilis. Mix together. Put in casserole and bake til bubbly at about 350. Serve with crackers.
When we were kids, my folks would buy artichokes. Steam them and serve them with lemon butter. Yuummmm!
I also make artichoke dip -- 2 cans chopped artichoke hearts, 1 cup parmessan (sp) cheese, 1 cup mayo, little garlic powder, 1 can chopped green chilis. Mix together. Put in casserole and bake til bubbly at about 350. Serve with crackers.
When we were kids, my folks would buy artichokes. Steam them and serve them with lemon butter. Yuummmm!