The Literate Chef

Posts Tagged ‘artichokes’

Hot Artichoke Dip

In Appetizers, Recipes on February 25, 2012 at 12:48 PM

Hot Artichoke Dip

(Active preparation time 45 minutes + 30 minutes cooking time in oven)


2 Cans of Cento Artichoke Bottoms (Net Wt. 14 oz.) packed in water (7 to 9 per can)
6 tbsp. unsalted butter
½ cup thinly sliced leeks, about 1/2 leek
4 oz. dry white wine
½ lb. Imported Gruyere, 2 cups shredded
Salt & black pepper to taste
1/8 tsp. Cayenne Pepper


1.    Pre-heat oven to 350 degrees.
2.    Drain the artichokes, place them in a food processor, and pulse chop for about 10 or 12 pulses. It should produce about 3 cups. Set aside.
3.    Melt the butter in a small sauté pan on medium-low heat. Raise heat to medium, add the leeks and sauté until translucent, do not brown; then add the artichokes, season with salt and pepper to taste, and cook, stirring frequently, for about 6 to 8 minutes. Remove from the pan and set aside.
4.    Add the wine and bring to boil, reduce heat to medium-low and slowly add the cheese, stirring constantly until melted. Shut the heat and add back the artichoke – leek combination.
5.    Turn heat to medium –low, add the cayenne pepper and stir and cook for several minutes until thickened to a consistency similar to that of oatmeal.
6.    Transfer the mixture to a small ramekin or cocotte and bake uncovered in the oven for about 30 minutes until the top is a light golden brown. Remove any excess oil that rises to the top and place under broiler for 2 to 3 minutes to lightly brown.

Serve with lightly toasted thinly sliced pieces of French baguette.

Please see East Side, East Side, All Around the Town

Stuffed Artichokes

In Recipes, Vegetables on November 23, 2011 at 4:18 PM

Preparation time, 20 minutes; cooking time 45 to 55 minutes.


3 artichokes
1 cup of Italian flavored breadcrumbs
1/2 cup grated Locatelli Romano cheese
2 tbsps. + 1 tsp. of finely chopped garlic
¼ cup of chopped parsley
½ tsp. black pepper
12 tbsps. extra virgin olive oil
4 cups unsalted chicken stock
1 cup dry white wine
Juice of 2 lemons


1.    With a sharp knife, cut off the top 1 to 1&1/2 inches of each artichoke.
2.    Remove the outer bottom leaves and snip off all points of the other leaves with kitchen shears.
3.    Remove the stems, cut off the bottom 1/2 inch and peel and slice them lengthwise into quarters or thirds, depending on thickness.
4.    In a mixing bowl, add the breadcrumbs, cheese, 2 tablespoons of garlic, parsley and pepper and mix well.
5.    Pull back the leaves of each artichoke and drizzle 4 tablespoons of olive oil into the leaves of each.
6.    With a teaspoon, add the breadcrumb mixture to each leaf.
7.    Insert sliced stems into center.

Stuffed Artichokes Ready for the Pot

8.    Place stuffed artichokes in a 5 quart pot with a cover and add the chicken stock, white wine, lemon juice and 1 teaspoon of garlic.
9.    Cover pot and bring liquid to a boil, reduce heat to medium-low and steam the artichokes covered for 45 to 55 minutes, until leaves are easily removed from the artichoke.

Stuffed Artichokes Ready to Eat

10.    Serve immediately.

Please watch video on How to Eat an Artichoke , but with our recipe there is no dipping required. Also see: A Pre-Thanksgiving Meal.

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