My big Italian family loves cooking with artichoke hearts...absolutely always on deep dish pizza, sometimes with pasta or in Italian bean salad or as a dip. I clearly remember eating the marinated kind straight from the jar as a kid...yumza!
You can find them canned, jarred and frozen, packed in water, marinated or pickled. Organic artichoke hearts are the best choice...Edward & Sons sells them and they have recipes too. :)
I love them for breakfast, in a quick scramble or chunky frittata...
from Rhea at The "V" Word
Artichoke alternatives...
from Chow Vegan
from Joanne at Foods For Long Life
Artichoke Frittata (Crustless Quiche)
from Siava at VegWeb
Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks
from Sarah's Cucina Bella
from Robin Robertson via VegNews
from Jamie at Joy of Kosher
Roasted Artichoke Hearts
from Ann at Cook For Your Life
Walnut-Crusted Artichoke Hearts
from Robin Robertson via One Green Planet
from Sammi at Vegan Pandamonium
from Susan at FatFree Vegan Kitchen
Roasted Artichokes, Chickpeas & Garlic Salad with Lemon & Sesame
from Soma at eCurry
Farfalle Bake with Squash, Artichoke Hearts, and Edamame
from Debra Daniels-Zeller at Vegetarian Journal
from Meet The Shannons
from Susan at FatFree Vegan Kitchen
The Best Stuffed Artichoke Hearts
from Laura at VegWeb
Warm Artichoke Sandwich
from Laura at VegWeb
What's your favorite way to eat artichoke hearts?
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