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-> Recipe Collection
-> Kugels and Side Dishes
mom2bsn
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 Thu, Feb 05 2009, 4:19 am
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what can I do with them> I want to serve them as a side dish. thanx
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Seraph
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Thu, Feb 05 2009, 4:23 am
I'm assuming u mean canned or frozen?
you can make a rice salad with rice, lemon, mint, and chopped up artichoke hearts.
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mom2bsn
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Thu, Feb 05 2009, 4:50 am
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they are frozen. I want to serve them plain..just wondering how to spice them.
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Seraph
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Thu, Feb 05 2009, 4:52 am
they probably won't be good plain, because they'll probably be very strongly flavored.
They generally come already cooked in lemon. If you want to spice them and insist on serving it plain, and not stuffed or anything (which is the usual way), I'd suggest something that goes well with lemon, such as mint and garlic.
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Seraph
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Thu, Feb 05 2009, 4:59 am
| mom2bsn wrote: | | what can I stuff them w? | generally ground meat, rice, with a lemon, onion, mint seasoning. and then bake.
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Mrs Bissli
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Sat, Feb 07 2009, 3:07 pm
I use frozen artichoke hearts mostly. Cut in halves or quarters while still frozen,
braise with a bit of water, parve chicken soup powder for about 10-15min till
heated through, then add juice from 1/2 lemon AFTER you turned off flame.
You can use the same cooking method for fennel, courgettes/zucchini or celery.
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sarahnurit
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Sat, Feb 07 2009, 3:48 pm
I usually bake them with some olive oil and salt ans sprinkle them with parsley...
I bake them until they become golden...very good with fish or chicken.
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Mimisinger
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Sat, Feb 07 2009, 4:17 pm
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I love artichoke hearts!!! I made them in a salad this shabbos - bow tie pasta w/ roasted peppers, sundried tomatoes, artichoke hearts, black olives, evoo, salt, pepper, garlic and onion powder! YUM and it went!
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Mrs Bissli
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Sat, Feb 07 2009, 4:28 pm
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they are also great baked with lightly beaten eggs in a casserole.
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yo'ma
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Sat, Feb 07 2009, 4:29 pm
| Mimisinger wrote: | | I love artichoke hearts!!! I made them in a salad this shabbos - bow tie pasta w/ roasted peppers, sundried tomatoes, artichoke hearts, black olives, evoo, salt, pepper, garlic and onion powder! YUM and it went! |
what's that?
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Mimisinger
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Sat, Feb 07 2009, 4:34 pm
 extra virgin olive oil - it took me forever to figure it out...
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yo'ma
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Sat, Feb 07 2009, 4:49 pm
| Mimisinger wrote: | | extra virgin olive oil - it took me forever to figure it out... |
I never would have thunk it 
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Mimisinger
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Sat, Feb 07 2009, 4:50 pm
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I may have asked someone what it meant. I kept seeing it on so many recipes here.
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