The Artful Artichoke

The artful artichoke.
Elegance for all seasons.
Cheers to the Artichoke.
Sensational as appetizers or small plate offerings.
The Menu Shoppe has it covered…
more great ideas for great menus.
Be sure to review our product portfolio for handsome options.
Perhaps  develop a small plate menu this spring.
Bacon-Wrapped Artichokes ( Fondi di Carciofi )
Artichoke Soup
Artichoke and Crab Dip
Artichoke and Olive Tapenade
Excellent springtime snacks or elegant amuse bouche
Bacon-Wrapped ArtichokesFondi di Carciofi )
Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper
Pour oil to a depth of 2″ in a 6-qt. Dutch oven–heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain. Serve creatively.  Sauced?
Artichoke Soup
4 tablespoons extra-virgin olive oil, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 large garlic cloves, chopped, divided
1 large onion, chopped (about 2 cups)
2 8-ounce packages frozen artichoke hearts, thawed *or preferably fresh
21/2 cups (or more) low-salt chicken broth
Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Add all remaining garlic–stir 30 seconds.  Add artichokes and
2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired.  Season soup with salt and pepper. Divide among bowls–drizzle with pesto.
Dips and tapenades…ideal for rustic loaf or bageuette…pita chips or crackers.
Artichoke and Crab Dip
1 (9-ounce) package frozen artichoke hearts
3/4 pound jumbo lump crabmeat, picked over
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 ounces finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
Preheat oven to 375°F.
Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl. Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan. Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
Artichoke and Olive Tapenade
1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
Finely chop first 5 ingredients in processor.
Add 1 tablespoon parsley and oil–puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with
1 tablespoon parsley. (Can be made 1 day ahead. Cover. chill.)
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in appetizer, bistros, brunch, lounges, minutiae, National Food Holiday, small plates and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s