I recently found frozen artichoke hearts at my grocery store. I would like to ask your readers for any recipes they might have using them, except spinach and artichoke dip.
Ellie Gionet, St. Pete Beach
Rick Emmer of Apollo Beach shares a recipe for artichoke toast that would make a delicious appetizer. It is very easy to make. After the dish comes out of the oven, slice it so it is easier to serve.
The second recipe for Ellie comes to us from Sue Conrad of South Pasadena, Lorna Dils of Palm Harbor and Catherine Wilkins of Boulder, Colo., by way of St. Petersburg. This Artichoke Gratin recipe was featured on the Food Network show Everyday Italian, and all three women say it is delicious. They are absolutely right! Even Lorna's grandkids enjoy this dish she makes for special family dinners. Sue has made this for potluck dinners and it is always popular. The recipe calls for 1 pound of frozen artichoke hearts, but they are packaged in 9-ounce boxes, so use two boxes. If you prefer not to use the Marsala wine, substitute additional chicken broth.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Please put "recipe request" in the subject line. Include your name, city and phone number.
Chop artichokes coarsely. Preheat oven to 350 degrees. Combine mayonnaise, cheese, garlic and artichokes. Spread evenly on the bread. Set bread on a baking sheet and bake for 20 minutes or until golden.
Source: Rick Emmer, Apollo Beach
>>moderate
Artichoke Gratin
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Preheat the oven to 450 degrees.
Warm the olive oil in a heavy- bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper and red pepper flakes and cook until the artichoke hearts start to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 7 to 10 minutes.
Source: Sue Conrad, South Pasadena, Lorna Dils, Palm Harbor, and Catherine Wilkins, Boulder, Colo.
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