Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Artichoke Gratinata

Cook Time: 15
Level: Easy
Yield: 4 servings


Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan


Directions

Preheat the oven to 450 degrees F.


Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.


Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.


From: foodnetwork.com

Thimbles with Mushrooms and Artichokes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3 tablespoons olive oil 1 small onion, finely chopped
* 1 pound mushrooms, trimmed, cleaned and finely chopped
* 1 teaspoon kosher salt, plus 3/4 teaspoon
* 1 cup dry Marsala wine
* 1 pound thimble pasta
* 1/2 pound frozen artichoke hearts, thawed
* 3/4 cup grated Parmesan
* 1/2 cup cream
* 1/2 cup chopped fresh flat-leaf parsley
* 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon
of the salt. Saute, stirring occasionally, until all the moisture has
evaporated and the mushrooms have cooked down, about 10 minutes. Add
the Marsala and continue cooking until almost all the wine has
evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir
in remaining salt. Add the pasta and cook until tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta
and add it into the mushrooms, Marsala and onions Add the artichoke
hearts, Parmesan and cream and cook until the artichokes are heated
through, about 5 minutes. Stir in the parsley and pepper. Transfer to
a serving bowl and serve.

From: foodnetwork.com

Artichoke and Tomato Panzanella

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
* 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
* 3 large, red tomatoes, cut into wedges
* 1 cup pitted black olives, halved
* 3/4 cup chopped, fresh basil leaves (about 1 bunch)
* 2/3 cup extra-virgin olive oil, plus more for drizzling
* 1/4 cup white wine vinegar
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread and artichoke hearts with olive oil and
season with salt and pepper. Grill the bread and artichokes until
golden brown at the edges, about 6 minutes total, turning every 2 to 3
minutes. Remove the bread and artichokes from the grill and transfer
to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In
a small bowl stir together the 2/3 cup olive oil, white wine vinegar,
1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over
the salad. Toss to combine and serve immediately.

From: foodnetwork.com