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Tag: artichokes

  • Boiled Artichokes

    2 Medium or large artichokes

    Take care to snip the spikes off of the leaves by cutting off the very tips. Also cut the stem off of the artichokes, and be sure to level the cut so that the artichokes will sit flat in the bottom of the pot. Push down on the top of the artichokes slightly to open up the internal leaves slightly.

    Place the artichokes in a pasta pot and fill the pot with water until the level covers roughly 2/3 of the artichokes. Turn the heat to medium-high and bring to a steady boil for 45 minutes or until tender and leaves can be easily pulled from the base. Cooking artichokes is an inexact science that varies based on size of the artichokes, so as you approach the 45 min pull leaves to see how done they are. Remember, practice makes perfect so fire up artichokes as often as you can and be sure to check out our favorite Lemon Basil Curry Aioli for dipping. Another option is a basic garlic and melted butter dipping sauce.

    Boiling Artichokes
    Boiling Artichokes

  • Lemon Basil Curry Aioli

    The quantities used in this recipe are based on 2 – 4 people.

    1/2 Cup light/canola mayonnaise
    2 Tsp fresh squeezed lemon juice
    2 Fresh basil leaves, minced
    1 Tsp of Curry powder (adjust to taste)

    Add lemon juice, curry and basil leaves to the mayonnaise and whip the ingredients together. Refrigerate to chill and let the flavors develop.

    We love this aioli with artichokes, asparagus, broccoli…essentially great with your go to green veggies!

    Lemon Basil Curry Aioli
    Lemon Basil Curry Aioli

  • Chicken Breasts Stuffed with Artichokes, Lemon and Herbed Goat Cheese

    1 1/2 tablespoons of Italian-seasoned breadcrumbs
    1 teaspoon grated lemon rind
    1/4 teaspoon salt
    1/4 teaspoon fresh ground pepper
    1 (6 ounce) jar of Marinated artichoke hearts, drained and chopped
    1 3 ounce package of herbed goat cheese
    2 (6 ounce) boneless, skinless chicken breast halves

    Cooking Spray

    Preheat the oven to 375 degrees.  Combine first 6 ingredients and stir well.  Place each half breast between 2 sheets of heavy duty plastic wrap or parchment paper and pound with a meat mallet.  Top each breast half with 2 tablespoons of the cheese mixture and roll up. Tuck in the sides and secure with wooden picks or skewers.

    Heat a large non-stick skillet coated with cooking spray over medium-high heat.  Add chicken to the pan and cook for three minutes on each side or each side or until brown.  Wrap handle of pan with foil and bake at 375 for 15 minutes or until the chicken is done.  Yields 2 servings