Greek Artichoke Appetizer Recipes
BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL
Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.
Provided by Martha Rose Shulman
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
- Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
- Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams
GREEK ARTICHOKE APPETIZER
I got this recipe from my mother. This is one of the many great recipes my family and friends love.
Provided by Bret Gentry
Categories Appetizers and Snacks Vegetable
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease a 10x7x2-inch baking dish.
- Drain marinade from one jar of artichoke hearts into a skillet.
- Pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. Blend until artichoke hearts are coarsely chopped and set aside.
- Cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. Remove from heat and transfer to a large bowl.
- Stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
- Stir sharp Cheddar cheese, parsley, Parmesan cheese, and chopped artichoke heart mixture into the onion mixture. Pour mixture into prepared baking dish.
- Bake in preheated oven until top is golden, 25 to 30 minutes. Cut into 1-inch squares and serve warm or cold.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 2 g, Cholesterol 30.6 mg, Fat 4.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 124.7 mg, Sugar 0.2 g
GREEK YOGURT SPINACH ARTICHOKE DIP
Greek Yogurt Spinach Artichoke Dip is a simple, healthy, lighter version of spinach artichoke dip.
Provided by Kenton & Jane
Categories appetizer
Time 20m
Number Of Ingredients 7
Steps:
- In a pot over medium-heat, add garlic cloves and cook until fragrant.
- Next, add in all remaining ingredients.
- Cook until all the cheese has melted, stirring often.
- Once everything is well incorporated and mixed together, let simmer for 2-3 minutes.
- Remove, pour onto a plate, and serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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