Food Talk And Fabulous Finds - Frozen Artichokes ??




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jtammy
03-01-2007, 08:40 PM
I bought a bag of frozen artichokes a couple of months ago and now I have no idea what to do with. About the only thing I have ever used artichokes for are the marinated kind used in a dip. Does anyone have any ideas how I could cook them? I've looked at different recipe sites but haven't been able to find anything with frozen artichokes.


sweet_talker
03-01-2007, 09:33 PM
could you defrost 'em and chop 'em up for a salad?

cantforgetthis
03-01-2007, 10:27 PM
Hmm, make your own spinach and artichoke dip! Yum!


jtammy
03-01-2007, 10:48 PM
Well, I don't know much about artichokes. The marinated ones are the only kinds I have eaten. If I only defrost them won't they be tough? I'm just not sure. I guess I'll have to try it and see.

My artichoke dip recipe is mainly mayonnaise and parmesan cheese. It's great, but I couldn't eat it now. :)

Thanks,

RebaR
03-01-2007, 10:52 PM
I've never had the frozen ones, but I love artichoke hearts in salads...I actually prefer the plain ones over the marinated ones.

Reba

nelie
03-01-2007, 11:00 PM
Roast them in the oven? They should be good.

ennay
03-01-2007, 11:55 PM
Well with fresh artichokes you usually steam them. Then you pull off the leaves, dip them in a vinaigrette and scrape the soft inside of the leaf off with your teeth..the outside of the leaf is too tough to eat. Then you slice the heart and dip in the vinaigrette.

Dont eat the choke (the fuzzy part), usually you remove that either before steaming or before serving. The frozen ones may have the choke removed.

I've never heard of frozen artichokes.

sweet_talker
03-02-2007, 01:29 AM
Hummous Recipe:
15 oz. (1 can) chickpeas (garbanzo beans), drained
1 clove garlic
1⁄2 cup drained marinated artichoke hearts
2 tbsp water

baffled111
03-02-2007, 01:39 AM
I use frozen artichokes pretty often. Squish them, spritz them with cooking spray (or toss them in olive oil), sprinkle on some salt and pepper and roast in the oven at a high temp until they are lovely and crispy. Yum!

kaplods
03-02-2007, 03:28 AM
I make a veggie salad that I often add frozen artichole hearts to (I buy the Walmart brands and they're not tough when simply thawed).

In a bowl I mix a bag of frozen mixed veggies and the artichoke hearts (still frozen) in a bowl. (Walmart has some great frozen mixed veggies, all under $1.50. My favorite is the Asparagus Stiry Fry). I slice a sweet onion, and throw that in the bowl. Sometimes I will add a small jar of either pickled baby corn or peppers (like cherry peppers, banana pepper slices, or pimentos). Maybe I'll add green pepper slices and a few green or black olives.

(Basically the only ingredient I always use is the bag of frozen mixed vegetables - anything from california blend to snap pea stir fry. If I'm making a double batch for a pot luck I'll buy two different blends).

Any way to the bowl of veggies, I add a bottle of low fat or fat free bottled dressing. It may not look like enough dressing, but as the veggies thaw they release some liquid. I usually use an italian or other vinaigrette, but I've also used french, sesame ginger, and ranch. Refrigerate overnight, and as soon as it thaws it's ready to eat.

The veggies surprisingly do not get mushy, and it is really popular at picnics. When I made it for potlucks I used to add full fat dressing, but when then I started making it with low/n fat, so there'd at least be something on the table I could eat. Now I never use the full fat dressings, because no one has noticed without my telling them.

jtammy
03-02-2007, 09:29 AM
Thanks for all of the ideas! I had never seen them frozem before either, so I thought - neat, I'll try them. Then I realized I didn't know what to do with them! But you all have given me lots of ideas.

Now I may need to buy more to try all of the great ideas!

Thanks again.

ennay
03-02-2007, 01:44 PM
ARe they whole artichokes or just the hearts?

baffled111
03-02-2007, 02:10 PM
Just the hearts, which is why I like them. Life is too short to deal with whole artichokes.