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Started By
Message
re: Submission Thread for F&DB Artichoke Challenge 6/15/21
Posted on 6/15/21 at 1:29 pm to Darla Hood
Posted on 6/15/21 at 1:29 pm to Darla Hood
Darla, I bow down to your expertise with the artichoke recipe you posted. That thing looks like it would be a serious rival to Carmine's Seafood Stuffed Artichoke they had on their menu when the restaurant was open.
I do a very traditional stuffed artichoke, and it is a very good one from the reports from people who've eaten them, but mine pales in comparison to the complexity-----and ingredients of yours.
Also that first recipe for the Spinach/Artichoke Grilled Cheese Sandwich looks killer too.
Some very inventive minds in food prep on this site.
I do a very traditional stuffed artichoke, and it is a very good one from the reports from people who've eaten them, but mine pales in comparison to the complexity-----and ingredients of yours.
Also that first recipe for the Spinach/Artichoke Grilled Cheese Sandwich looks killer too.
Some very inventive minds in food prep on this site.
This post was edited on 6/15/21 at 1:30 pm
1
Posted on 6/15/21 at 1:47 pm to gumbo2176
Thanks, gumbo. I searched online for Carmine’s recipe after reading you and G Vice’s discussion of their seafood stuffed artichoke. Found some descriptions, which were helpful, and a recipe for their sauce. Lemon dill? Not sure. In the end, I just didn’t want to fry seafood. But you definitely got me thinking of making some kind of seafood stuffed artichoke!
This post was edited on 6/15/21 at 6:08 pm
Posted on 6/15/21 at 4:11 pm to BigDropper
That's fancy AF. Thanks for the write-up. I didn't know about Cynar!
Posted on 6/15/21 at 4:56 pm to Darla Hood
Darla, I am 100% serious when I say I will pay you your asking price to make me a couple of those. Those look incredible.
Posted on 6/15/21 at 6:46 pm to BigDropper
Dropper you read my mind. I was going to do a cocktail but apparently GT bought all the baby artichokes. So my dish is cooking now. Pics incoming.
Posted on 6/15/21 at 6:56 pm to TDTOM
TOM, I’m flattered, but it’s too much work!
I’m recently retired and other than cooking challenges I have become a LAB. (Lazy arse Bitch)
To Lambda, glad you’re cooking a dish to submit!
I’m recently retired and other than cooking challenges I have become a LAB. (Lazy arse Bitch)
To Lambda, glad you’re cooking a dish to submit!
This post was edited on 6/15/21 at 6:58 pm
Posted on 6/15/21 at 7:01 pm to Darla Hood
quote:
I’m recently retired and other than cooking challenges I have become a LAB. (Lazy arse Bitch)
Well you blew it out of the water. I don’t know which stuffing I’d like more because I love both crab and oysters so much.
Posted on 6/15/21 at 7:28 pm to LouisianaLady
Thanks, LL. One of your sandwiches would be great for supper tonigh. 
And I’m with the others. That sandwich was very creative!
And I’m with the others. That sandwich was very creative!
Posted on 6/15/21 at 7:33 pm to Darla Hood
So I decided to go old school after getting shut out on baby artichokes. I give you....
Artichoke Balls
This is an old recipe that I used to make every Christmas. They were really good. Glad I got an entry in.
Artichoke Balls
This is an old recipe that I used to make every Christmas. They were really good. Glad I got an entry in.
This post was edited on 6/15/21 at 7:41 pm
Posted on 6/15/21 at 8:13 pm to Lambdatiger1989
quote:
Dropper you read my mind
Yeah, I'm taking 15 hours this summer and wanted an excuse to drink some liquid patience!
I can remember the first time I had an artichoke ball. I made a comment to my brother like "it's awtichoke" and my uncle replied "you oughta choke"...
Good times!
Posted on 6/15/21 at 8:36 pm to BigDropper
Artichoke, Spinach, & Garlic Stuffed Smoked Pork Loin, With Fried Artichoke Petals.
I've never worked with whole artichokes, so I did some reading on how to prep and cook them in the instant pot... which also works very well for the garlic, so that's my starting point.
Meanwhile, I butterflied as best I could a pork loin to get it ready for seasoning and stuffing. This wasn't my best attempt on the meat, but it still tasted mighty fine.
Then, back to the 'chokes to prep them for the dip to stuff. This went in with spinach and the softened garlic, then seasoning and cream cheese to create the dip.
After that is done, add a layer of the dip plus some parmesan to the entire opened up pork loin. I then wrapped in bacon (including the ends to hold the dip in) and got it on smoker.
While smoking, I tried out some fried artichoke petals... I wouldn't recommend this, too tough to really enjoy.
This was about a 6 hour smoke... and man did it ever come out looking good.
Slice and serve!
I've never worked with whole artichokes, so I did some reading on how to prep and cook them in the instant pot... which also works very well for the garlic, so that's my starting point.
Meanwhile, I butterflied as best I could a pork loin to get it ready for seasoning and stuffing. This wasn't my best attempt on the meat, but it still tasted mighty fine.
Then, back to the 'chokes to prep them for the dip to stuff. This went in with spinach and the softened garlic, then seasoning and cream cheese to create the dip.
After that is done, add a layer of the dip plus some parmesan to the entire opened up pork loin. I then wrapped in bacon (including the ends to hold the dip in) and got it on smoker.
While smoking, I tried out some fried artichoke petals... I wouldn't recommend this, too tough to really enjoy.
This was about a 6 hour smoke... and man did it ever come out looking good.
Slice and serve!
Posted on 6/15/21 at 8:58 pm to Darla Hood
Artichoke boudin and artichoke crawfish spring rolls
boudin ingredients: artichoke hearts, bread crumbs, parm cheese, parsley, EVOO, green onions, lemon juice, garlic, yellow onion, my own brand of boudin seasoning
sautéed onions, parsley, and garlic, then added my boudin seasoning and cooked the hearts slow and low for 1 hour
set aside, let drain and cool, then pulsed in a food processor, added Italian bread crumbs which made the "boudin"
stuffed in some natural casing and steamed in the boudin seasoned water for the final product
For the spring rolls, I used the seasoned pulsed artichoke hearts, crawfish tails, and fresh shredded pepper jack cheese.
refrigerated the mixture, then placed in the spring roll and cooked in oil
The boudin was very good and spicy since my seasoning has some kick to it. The spring rolls with melted cheese and crawfish tails dipped in sweet chili sauce was the real deal. To the best of my knowledge, artichoke boudin has never been made before. I like to think outside the box and create new dishes with a Cajun flare
boudin ingredients: artichoke hearts, bread crumbs, parm cheese, parsley, EVOO, green onions, lemon juice, garlic, yellow onion, my own brand of boudin seasoning
sautéed onions, parsley, and garlic, then added my boudin seasoning and cooked the hearts slow and low for 1 hour
set aside, let drain and cool, then pulsed in a food processor, added Italian bread crumbs which made the "boudin"
stuffed in some natural casing and steamed in the boudin seasoned water for the final product
For the spring rolls, I used the seasoned pulsed artichoke hearts, crawfish tails, and fresh shredded pepper jack cheese.
refrigerated the mixture, then placed in the spring roll and cooked in oil
The boudin was very good and spicy since my seasoning has some kick to it. The spring rolls with melted cheese and crawfish tails dipped in sweet chili sauce was the real deal. To the best of my knowledge, artichoke boudin has never been made before. I like to think outside the box and create new dishes with a Cajun flare
Posted on 6/15/21 at 9:02 pm to LSUBoo
I think you need to add a slice of that pork to LL's sandwich!
Posted on 6/15/21 at 9:32 pm to Got Blaze
You definitely do think outside the box!
Posted on 6/15/21 at 9:53 pm to Got Blaze
Great looking dishes, and drink!
That boudin is a interesting one for sure. I made some garlic and basil chicken sausage that I almost put some artichoke in to go with the pasta dish. I got some marinated ones in a jar but the flavor seemed like it might clash and some of the leaf parts were not tender enough so I passed because I didn’t want to ruin the sausage. Had I known the baby artichokes I had were bad I would have tried lol. I didn’t think about trying to low and slow them to make them tender tho. I thought I was onto something new adding them to sausage in the beginning but some Google search showed otherwise. Not a ton but some at Costco
Other things I gave thought to were artichoke lasagna. Grinding up artichoke, making them into a patty and frying to make artichoke Parmesan. I saw artichoke ice cream but it seems to be made with Jerusalem artichoke which is more of a root vegetables in a actual Artichoke I think.
What I was doing was a simple red gravy made with San Marzano tomato’s and mixing in some mascarpone and fresh grated Parmesan. Then I was going to Sauté some baby artichokes to cook down in the gravy with it.
That boudin is a interesting one for sure. I made some garlic and basil chicken sausage that I almost put some artichoke in to go with the pasta dish. I got some marinated ones in a jar but the flavor seemed like it might clash and some of the leaf parts were not tender enough so I passed because I didn’t want to ruin the sausage. Had I known the baby artichokes I had were bad I would have tried lol. I didn’t think about trying to low and slow them to make them tender tho. I thought I was onto something new adding them to sausage in the beginning but some Google search showed otherwise. Not a ton but some at Costco
Other things I gave thought to were artichoke lasagna. Grinding up artichoke, making them into a patty and frying to make artichoke Parmesan. I saw artichoke ice cream but it seems to be made with Jerusalem artichoke which is more of a root vegetables in a actual Artichoke I think.
What I was doing was a simple red gravy made with San Marzano tomato’s and mixing in some mascarpone and fresh grated Parmesan. Then I was going to Sauté some baby artichokes to cook down in the gravy with it.
Posted on 6/15/21 at 10:21 pm to NOLAGT
quote:
Great looking dishes, and drink! That boudin is a interesting one for sure.
Thanks brother…. Here’s a dish I made back in 2012 and shared with my friends on another forum. Not a 2nd entry for this challenge, just showing another option for artichokes
Artichoke pirogue stuffed with shrimp, tasso, garlic , onions , and bread crumbs
finished product;)b
boil artichokes & shrimp
cook down tasso, garlic, onions
add Italian bread crumbs , shrimp, seasoning, and a little leftover seafood boiled water ..... then stuff artichoke pirogues and bake
Posted on 6/15/21 at 11:34 pm to Lambdatiger1989
Haven’t had those in ages, but I love them!
Posted on 6/15/21 at 11:38 pm to Got Blaze
Wow!
Posted on 6/15/21 at 11:39 pm to Got Blaze
Why isn’t this a second entry?
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