Artichoke Parmesan Strudel Chris Abell Recipes

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ARTICHOKE & CHEESE STRUDEL



Artichoke & Cheese Strudel image

Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy

Provided by Bergy

Categories     Cheese

Time 45m

Yield 30 appetizers

Number Of Ingredients 15

1/4 cup butter
1 cup onion, finely chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup cottage cheese (creamed type)
3 large eggs
1 teaspoon garlic salt
1 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon pepper
3 (6 ounce) jars artichokes, chopped
1/4 cup parmesan cheese, freshly grated (do not use the ready prepared half sawdust type)
1/2 cup soda cracker crumbs
15 sheets phyllo pastry sheets
1/2 cup butter, melted

Steps:

  • Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
  • add garlic, stir.
  • Beat cream cheese and the cottage cheese until well mixed.
  • Beat in eggs one at a time.
  • Add garlic salt, parsley, tarragon & pepper.
  • Beat to mix well.
  • Add onions and any left over butter drippings.
  • Add artichokes, parmesan & cracker crumbs, stir.
  • Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
  • Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
  • Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
  • When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm

ARTICHOKE PARMESAN SOUP



Artichoke Parmesan Soup image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 9

1 small carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1/2 small onion, cut into chunks
Two 14-ounce cans artichoke hearts in brine
2 tablespoons extra-virgin olive oil
1 cup cornstarch, or more as needed
1/3 cup heavy cream
1 1/2 cups grated Grana Padano or Parmigiano-Reggiano
1 tablespoon plus 1 1/2 teaspoons kosher salt

Steps:

  • Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  • Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  • Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
  • Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
  • Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

ARTICHOKE & PARMESAN STRUDEL - CHRIS ABELL RECIPE



Artichoke & Parmesan Strudel - Chris Abell Recipe image

Provided by CathyRice

Number Of Ingredients 10

2 9oz packages Frozen Artichoke Hearts
1 1/2 cup Small Curd Cottage Cheese
1 1/2 cup Freshly Grated Parmesan
1/2 cup Minced Green Onions
1 cup Melted Butter
3 Eggs
3/4 tsp Dried Tarragon
Freshly Ground Pepper
1/2 cup Bread Crumbs
Filo Dough

Steps:

  • 1. Simmer artichokes in lightly salted water for 3 minutes. Drain, pat dry and cut into bite size pieces. Trafer to medium bowl and cool. Add cheeses, eggs, green oinions. breadcrumbs, tarragon and mix. 2. Open filo dough on work surface. Stack 8 sheets with butter on top of each. Mound 2 cups of filling. Crisscross 3" one end of filo. Cover filling with 3" filo border, folding in ends. Roll jelly roll fashion. Brush with butter and make 2 more rolls. 3. Preheat oven to 400. Arrange rolls same side donw on baking sheets, spacing 6" apart. Brush rolls all over with butter. Bake until golden brown and knife inserted in center comes out hot. (approx 35-30min)

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