Spicy Artichoke Recipes

SPICY SWISS CHARD AND ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
• In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
• Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

SPICY ARTICHOKE-PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except cilantro.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Top with cilantro.

SPICY SPINACH ARTICHOKE DIP

Steps:

• Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
• Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
• Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
• Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

SPICY JERUSALEM ARTICHOKES-CANNING

Steps:

• Scrub artichokes and slice 1/4 inch thick.
• In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
• Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
• divide the mustard seed evenly among the jars and add the artichokes.
• Fill each jar with the hot liquid and seal.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• See altitude chart for altitudes higher than 1000 feet sea level.

SPICY ARTICHOKE/SPINACH DIP

Steps:

• In a sauce pan simmer olive oil, butter,onions, green onions, celery and garlic until onions are soft.
• Using a food processor, drain and chop up the artichoke hearts, mushrooms and the spinach (must thaw and drain spinach before chopping, fresh spinach can be substituted) Set aside.
• In a medium size pot bring milk, cream cheese, parmesan cheese to a soft boil.
• Add salt, pepper and cayenne pepper to taste.
• Add ingredients from sauce pan (onions, butter garlic, olive oil, butter, celery).
• Whisk flour into mixture a little at a time so it does not lump up.
• Let simmer for 5 minutes.
• In a medium baking dish mix the ingredients set aside (artichoke hearts, spinach, mushrooms) and contents from the pot simmering on the stovetop.
• The mixture should be no more than two inches thick in the dish.
• Once mixed sprinkle a very light layer of bread crumbs over the top of the dip.
• Cover dish and bake in over for 15 minutes at 350 degrees.
• Uncover dish and bake for additional 15 minutes.
• Serve hot with chips or I prefer very thinly cut french bread broiled to be toasted in the oven with a mixture of garlic and butter lathered on them. As soon as they start to turn brown they are toasted. They will burn shortly after.