Recipes Using Frozen Artichokes
As fresh garden veggies become a thing of the past (well a past season that is) it’s time to start being creative with frozen vegetables. They can be a great off-season alternative to fresh vegetables. Frozen vegetables are available all year round. We don’t have to wait until summer to enjoy garden fresh taste. But… Quality is really important. Try choosing vegetables that have been frozen within an hour or two of being picked (with no additives). Check for local farm produce that is also available frozen.
Here are a two nummy artichoke appetizer recipes.
Cook the artichokes 1/2 minute less than package directs. Drain well and chill. Beat the egg yolk in a bowl; add the oils, mustard and vinegar, beating steadily. Mix in the scallions and parsley, and then the shrimp and artichokes. Marinate in the refrigerator 4 hours, basting occasionally. Serves 6.
Let the artichokes thaw sufficiently to separate. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for seasoning. Pour into a dish (not metal), cool, then refrigerate until needed. The artichokes will keep about 2 weeks. Serves 4-6.
Partially defrost the artichokes. Mix together the flour, salt and pepper. Lightly roll each artichoke in the mixture. Heat the oil in a skillet; sauté the artichokes until browned. Serves 3-4.
Heat the oil in a deep skillet; sauté the onions 10 minutes, shaking the pan frequently. Add the artichoke hearts, broth, salt, pepper and tomatoes. Bring to a boil, cover and cook over low heat 15 minutes. Sprinkle with the parsley. Serves 6-8.
Dry the artichokes on paper towels. Heat the oil in a skillet; lightly brown the artichokes in it. Add the garlic, peas, lettuce, salt and pepper. Cook over low heat 10 minutes, adding a very little water if necessary to keep from burning. Serves 8-10.