Artichoke Tapenade

I am reading the book Animal, Vegetable, Miracle by Barbara Kingsolver, so far it's great. One of the interesting things in the book was a poll done where people where shown the plant and had to guess the vegetable that grew on it, most people couldn't guess! Here is your botany lesson for the day, this plant is where artichokes come from!
I used an artichoke tapenade quite often in my kitchen, I will add a spoonful to chicken that I am sauteing, use it a topping for bruschetta or as a sandwich spread. Here is a simple recipe for a tapenade. This will stay good for 3 days, you can freeze the extra.
1 c frozen artichoke hearts, de-frosted
Juice of 1/2 lemon
1 clove garlic, minced
1 Tbsp extra virgin olive oil
1 tsp white wine vinegar
1/4 tsp kosher salt
1/4 tsp white pepper

Toss everything in you food processor, and blend.

Penne with Asparagus & Artichokes

This pasta sounds amazing to me, I love vegetables in my pasta. Pasta can be a great alternative to having a meat in the summer when it is hot. Plus pasta is just as good cold on those hot days!
4 teaspoons pine nuts
1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
1 1/2 cups low-sodium nonfat chicken broth
3 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1/2 pound penne
3/4 cup frozen baby peas, thawed
1/3 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped flat-leaf parsley
directions
Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450°.
In a bowl, toss the asparagus with 1 teaspoon of olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.
Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.
In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, Parmesan and parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

Fried Artichoke Hearts

Last night we went to happy hour with some friends at Gordon Biersch. The happy hour was great, fun friends, good margaritas & the best hors d'oeuvres for $5 a plate. If you have a Gordon Biersch in your town I highly recommend going. My favorite hors d'oeuvre was the fried artichoke hearts. When we got home I told Matt I was going to figure out how to make them, the only problem being that I would want to make them every night. :)
Here is what I came up with:

1 cup flour
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 cans of artichoke hearts (the kind in water)
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
Crisco
In a deeper sauce pan place enough Crisco that when it melts it is about 1 inch deep
Heat to 350 degrees F. (If you don't have a frying thermometer here is one on sale at Sur La Table)Mix together the flour, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.

These are really good enough on their own but Gordon Beirsch served them with a garlicky aoli.

Garlic Aoli
1 cup mayonnaise
2 tablespoons minced garlic

Zuppa di Asparagi e Carciofi

As spring comes it might feel like it is getting too warm for soup but this is very light.

2 cups asparagus cut into 1 inch pieces
1 14 oz can artichoke heart drained & chopped
6 oz baby spinach chopped
1 cup pastina (Barilla makes it)
64 ounces chicken broth
1/2 cup shallots chopped
1/4 cup olive oil
2 roma tomatoes chopped
2 cups water
salt & pepper
Heat oil in 8-quart stock pot over medium heat. Add shallots; sauté 4 minutes or until tender, stirring occasionally.Add broth and water; bring to boil. Stir in tomatoes and Pastina; cook 3 minutes. Add artichokes, asparagus, and spinach; continue cooking 3 minutes, stirring occasionally.Remove from heat. Add cheese and stir until cheese is melted. Stir in salt and pepper

Spinach & Artichoke Soup

With the weather so cold in most parts of the country (it is even cold here, we made a fire last night!) I think making a pot of soup is a great idea, if you make a lot you can always keep some in the refrigerator for when you come in from the cold. This recipe is from my Aunt Karen, she lives in Brighton, Colorado & brrrr is it cold there! Enjoy!


2 Tablespoons olive oil
6 baby portobello mushrooms sliced
1 medium onion, chopped
salt & freshly ground pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth ( I use Pacific organic broth.. @ Costco)
1 12-16 oz. pkg. fresh refrigerated tortellini, any variety or flavor ( I use wheat)
1 lb. fresh spinach, stems removed and leaves coarsely chopped
grated parmigiano-reggiano or romano cheese
Crusty bread to pass around the table!

Heat a medium stock pot over medium-high heat. Add the olive oil, mushrooms,and onions,and season with salt & pepper. Cook for 5 minutes, add the artichokes and broth, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce the heat to simmer. Cook for 5-6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Top shallow bowls of soup with cheese and pass the bread around the table. Yum! Thanks Aunt Karen. I always love when someone shares a recipe with me. If you have a great soup or any other winter recipe email me.