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Green Food Energy: Globe Artichoke (Cynara cardunculus)

By Gwen Nyhus Stewart

Artichoke Dip

1 cup (250 mL) grated Parmesan cheese

1 cup (250 mL) mayonnaise

1 can artichoke hearts

Drain artichokes and chop into small pieces. Mix all ingredients thoroughly.

Place in a shallow 8x8 pan. Broil until hot and lightly brown.

Serve with crackers or pita chips.

Artichoke Garlic Spread

2 cans artichoke (drained and chopped)

1½ cup (375 mL) parmesan cheese

1½ cup (375 mL) mayonnaise

garlic powder, to taste

Heat at 350° F (175 C°) for 20 minutes. Serve on wheat or rye crackers

Artichoke Green Olive Dip

2 2cans cans(each 14 oz/398 mL) artichoke hearts, drained and rinsed
1/3 1/3cup cup(75 mL) (75 mL) pitted brine-cured green olivegreen olives
1/3 1/3cup cup(75 mL) (75 mL) extra-virgin olive oil
2 2tbsp. tbsp(25 mL) (25 mL) chopped fresh parsley
1 1tbsp. tbsp(15 mL) (15 mL) lemon juice
1 1garlic clovegarlic cloves, minced
1/4 1/4tsp. tsp(1 mL) freshly ground black (1 mL) pepper
1 1pinch hot pepper flakes (optional)

In food processor, purée together artichokes, olives, oil, all but 1 tsp. (5 mL) of the parsley, the lemon juice, garlic, pepper, and hot pepper flakes (if using). Scrape into serving bowl; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Sprinkle with remaining parsley.

Artichoke Pesto Linguine

12 12oz. oz(340 g) linguine (340 g)
2 2jars (6 oz/170 mL each) jars (6 oz/170 mL each)marinated artichokes, artichokedrained and rinsed
1/2 1/2cup cup(125 mL) (125 mL) coarsely chopped fresh parsley
1/4 1/4cup cup(50 mL) (50 mL) toasted pine nuts pine nut
1/4 1/4cup cup(50 mL) (50 mL) grated Parmesan cheese
1/4 1/4cup cup(50 mL) (50 mL) extra-virgin olive oil
1/4 1/4tsp. tsp(1 mL) (1 mL) each sea salt and freshly ground black pepper
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Reserving 3/4 cup (175 mL) of the liquid, drain and return to pot or place in serving bowl.
Meanwhile, in food processor, pulse together artichokes, parsley, pine nuts, Parmesan cheese, oil, salt and pepper until smooth. Transfer half to small airtight container and reserve for another use. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)
Add remaining pesto to pasta along with enough of the reserved cooking liquid to moisten; toss to coat.

Baked Artichoke Casserole

2 medium California artichokes
2 tbsp. (30 mL) lemon juice
2 medium onions, sliced thick
2 tbsp. (30 mL) olive oil
1 tsp. (5 mL) Italian herb seasoning
2 medium tomatoes, sliced
6 oz. (170 g) mozzarella or
Monterey Jack cheese, sliced

Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2 inches (5 cm) of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch (6 mm) thick. Toss with lemon juice to prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2 quart (2.5 L) oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F (190° C) for 40 minutes. Makes 4 servings.

See Green Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of green, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour green means and Chapter 8, Colour Energy, Plants, and Recipes pages 78 - 81 for information about using green in the garden and recipes.)

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