Artichokes With Garlic Chives And Cheese Recipes

STUFFED CHEESY GARLIC ARTICHOKES

Steps:

• Trim the stems of the artichokes.
• Holding the artichokes upside down, smash them down on a cutting board to open them up.
• Stuff the center of each artichoke with some of the garlic and cheese, dividing the ingredients between the 4 artichokes.
• Place them in a large pot, big enough to hold them all and fill half way with water.
• Add the wine and bay leaf.
• Drizzle olive oil over the top pf the artichokes and season with salt and pepper.
• Cover and bring to a boil.
• Reduce the heat to a simmer, vent the lid slightly off the pot and cook for 1 hour to 1 1/2 depending on the size of your artichokes.
• You'll know when they're done when a leaf pulls out easily and is tender.
• While the artichokes are cooking, heat the butter in a skillet then add the panko breadcrumbs. Toss until lightly toasted then remove from the pan.
• Sprinkle the tops of the artichokes with the breadcrumbs and serve.

ARTICHOKES WITH GARLIC, CHIVES AND CHEESE

Steps:

• Stir lemon juice into a large pot of water. Remove outer leaves from artichokes. Cut each artichoke in half vertically, then use a paring knife to remove inner core, with all purple leaves and fuzz. Pull off remaining leaves except for a couple of soft inner layers. Pare base and stems down to the flesh. Drop each artichoke into pot of water as it is trimmed. Bring to a boil, reduce to a simmer and cook 15 to 18 minutes, until tender. Drain artichokes and place on paper towel to cool.
• Melt butter in a small saucepan over medium-low heat. Add garlic and chives. Cook, stirring occasionally, until butter and garlic begin to brown, 5 to 8 minutes. Remove from heat.
• Heat the broiler. Place artichokes, cut side up, in a shallow baking dish that can go to the table. Season with salt and place under broiler. When edges start to brown, spoon bread crumbs over artichokes, then garlic butter, then cheese. Place back under broiler for about a minute, until cheese softens but has not melted.

ARTICHOKE MAC AND CHEESE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl. Stir in remaining milk and garlic. Microwave on HIGH 1 min.; stir. Microwave additional 1 to 2 min. or until slightly thickened, stirring every 30 sec. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
• Drain pasta. Add to artichoke mixture; mix well. Spoon half into 2-qt. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese. Repeat layers. Top with combined bread crumbs and remaining Parmesan.
• Bake 30 to 35 min. or until pasta mixture is heated through and top is golden brown.

ARTICHOKES BAKED WITH GOAT CHEESE

Steps:

• Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
• Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
• Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.