Artichoke hearts - what for other than pizza?

[ErrolTheDragon]

DH makes fabulous thin and crispy pizza, one of the toppings is usually tinned artichoke hearts to up its veg content. But we only need half a can between the two of us so unless we have pizza twice within a few days we get left with half a can which usually languishes in the fridge before being binned.

I'm not wildly keen on them tbh so don't fancy just having them as a salad but there must be something tasty to do with them.

Pasta www.olivemagazine.com/recipes/quick-and-easy/artichoke-lemon-and-parmesan-pasta/

Puff pastry tart recipes.sainsburys.co.uk/recipes/main-courses/artichoke-and-feta-puff-pastry-tarts

Risotto www.waitrose.com/home/recipes/recipe_directory/p/prawn-lemon-artichokerisotto.html

On pasta with other tasties and cheese.

Make into a paté by sauteing mushrooms and puree artichoke hearts, mushrooms and Philadelphia together with fresh herbs of your choice (I like thyme)

I make this tapenade www.google.com/amp/s/www.bonappetit.com/story/easy-canned-artichoke-hearts-recipe/amp

We're trying not to have carb heavy meals as DH is battling pre-diabetes (the pizza is incredibly thin and crispy wholemeal and about as far as he can go as a treat) , and I've not got any cream cheese or mushrooms so the tapenade is probably what I should try first. Thanks all - I'm sure there must be others with excess artichokes who'll love the pastas!

Risotto - but not great if low carving.

Drain well and add to a crustless quiche/frittata type thing.

So... artichokes chopped, lemon juice, olive oil (not as much as the recipe says), salt and pepper, parsley, thyme rather than basil as that's what's growing and I think it goes well with lemon. And some chopped black olives. Yes, that's good!

I think for lunch that will go well with some tinned tuna. I'm usually not keen on that either but if DH doesn't want the other half of the can the dog will so I won't be trapped in the leftover cycle.

Double the quantity of pizza and freeze it.

Or just freeze the artichoke

I generally don't eat pasta, bread etc either. I would have it with tuna or grilled lean lamb, grilled Mediterranean vegetables, olives etc, with fresh herbs, balsamic vinegar & olive oil dressing, over courgette spirals or your choice of low carb pasta alternative. Or just with mixed green salad, or lentil salad if he would prefer.

Yes I've put the tapenade on everything. Good for jazzing up boring frozen fish, chicken etc so perfect if you're low carbing. Basically chopped artichokes olive oil (sometimes I use garlic infused oil) lemon juice, black pepper, chopped herbs. I use whatever herbs I have. I've also subbed lemon for cider vinegar if I've run out.
I expect it would be nice with tuna too. 🥂

It was.

If you shop at Ocado they sell Picard frozen artichoke bottoms. You could then just defrost what you need.

Might sell them in M&S too. Saw Nigella use them once on telly too - so they have celebrity endorsement.

dh used to do a thing with chicken, artichokes, olives garlic cloves....a sort of tray bake so all in a roasting pan and easy to adapt to what you have in the veg drawer. Chicken thighs were best as the skin gets nice and crisp if you settle them in the top

Other recipe I do is for an all in one Mediterranean type rice....prosciutto, chicken, sun dried tomatoes, rice, olives, artichokes grilled peppers, but maybe not for you if you are carb-averse.

Chopped artichokes with a drained tin of chickpeas, lemon juice and zest, olive oil and Parmesan piled onto toast or toasted slices of baguette. Yum.

Not helpful but do you happen to have the recipe you use for the dough??

Homemade pizza is my absolute fave- but we can never get the dough thin/crispy enough

Soup.

I had a really nice spinach and artichoke dip once, I'm not sure how to make it, but I remember it had sour cream and a few different cheeses in there.

These burgers which are fine for someone with pre-diabetes: www.onegreenplanet.org/vegan-recipe/artichoke-sunflower-burgers/

Or this dip: dreenaburton.com/creamy-artichoke-spinach-dip-without-the-junk/

@truetuesdays

Not helpful but do you happen to have the recipe you use for the dough??

Homemade pizza is my absolute fave- but we can never get the dough thin/crispy enough

I think he's just using a half quantity of pitta dough made with all wholemeal flour, and the pizza dough setting on ther bread maker. Then he divides it in two and rolls it really thin - we've got a silicone rolling mat which is absolutely brilliant - each pizza covers a whole baking sheet. Then cooks at 220 in the oven on a 'bottom heat plus fan' setting.

I think it's the thinness, facilitated by the silicone mat, and the bottom heat which make more of a difference than the dough.

Some more good ideas - I quite often have some excess chickpeas after cooking dried ones for curry so that would make a nice change from hummus.

I make pizza every week and always use artichokes. I buy jars though, not tins, so just put them in the fridge.

Drain well , place on a serving dish and add flaked salt, finely chopped or crushed garlic and finely chopped parsley, add black olives and if you like anchovies place an anchovie on each artichoke heart.
Drizzle with olive oil

In case anyone else is looking for ideas - there's a Jamie Oliver recipe in Veg (probably on the website to) for a filo pastry thing filled with artichokes, jarred peppers etc.