Riceandartichokeheartsbaked Recipes

RICE AND ARTICHOKE HEARTS BAKED

Steps:

• Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
• Whisk together eggs, milk and mustard and pour over rice mixture.
• Sprinkle the top with paprika, salt and pepper.
• (At this point, you could refrigerate over-night).
• Bake for 50 minutes in a 350 degree oven.

RICE AND ARTICHOKE PILAF

Steps:

• Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
• Add rice and stir to coat.
• Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
• Bring to a boil. Cover and reduce heat to low.
• Cook until rice is tender and absorbs liquid, about 18 minutes.
• Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.

WILD RICE & ARTICHOKE HEARTS

Steps:

• Wash and drain wild rice.
• Place rice, consomme, water and salt in saucepan.
• Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
• In a large frying pan, melt butter and saute onion and garlic until soft.
• Drain and cut artichokes into quarters.
• Add to frying pan with cooked rice, parsley and oregano.
• Stir until heated through.

EMMANUEL'S BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

CRISPY ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
• In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
• Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.