[CH] Artichoke hearts
Alexandra Soltow (pamra@rockland.net)
Sun, 8 Mar 1998 23:22:35 -0500
Judy Howle wrote,
>I got a *big* jar of artichoke hearts at Sam's and I don't have a good
>recipe for marinated artichoke hearts. I will have to do something with
>them, so if anybody has a recipe, please send it. Can they be frozen for
>later use??
Marinated artichoke hearts will last a long, long, time in your
refrigerator once they've been opened, so you don't have to be in a mad
rush to do anything with them. As for freezing them, why bother? They'd
probably be just as happy to sit in the marinade in the refrigerator.
Here's a recipe that I modified to make it appropriate to a list of Chile-Heads.
Artichoke - Cheese Puff
Adapted from The Vegetarian Epicure Book 2 by Anna Thomas
12 oz marinated artichoke hearts, sliced thickly or quartered
1 medium onion, chopped coarsely
3 pickled jalapenos, sliced into rings
5 eggs
3/4 tsp salt
Fresh-ground black pepper to taste
2 TB flour
6 oz Cheddar, grated
1 oz Parmesan, grated
Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute
onions until they are beginning to color.
Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses.
Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos
in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25
minutes, or until completely set, golden brown, and slightly crusty on top.
Serves 8-10 as an appetizer, or 4-6 otherwise.
Alex
Alexandra Soltow
pamra@rockland.net
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