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Showing: Artichoke and Mussel Bisque - Seared Rabbit with Rosemary Potatoes

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Artichoke and Mussel Bisque

Submitted by: DJ Williams

Fresh artichokes are simmered in heavy cream with onion and fennel bulb and then pureed to create the base for this soup which is garnished with fresh mussels cooked in white wine and butter.

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Artichokes

Submitted by: Shai

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

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Artichokes with Saffron and Almonds

Submitted by: Talking Head

Home Town: Nasik, Maharashtra, India

Living In: Sterling, Virginia, USA

These Spanish-style artichokes are cooked with figs, saffron, and Marcona almonds. Serve this at a tapas party or as a side dish, it's a perfect Spring recipe sure to be a crowd pleaser!

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Cream of Artichoke Soup I

Submitted by: MARBALET

Steamed artichoke bottoms hearts?, potatoes and carrots are pureed in an aromatic chicken broth with vermouth in this elegant soup thickened with heavy cream and served with croutons.

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Cream of Artichoke Soup II

Submitted by: Ashley

Artichokes are steamed, then stripped of their flesh and hearts and combined with sauteed leeks and cream in this subtle soup.

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Delicious Artichokes

Submitted by: ELVENSTARR

These yummy artichokes are drizzled with a pesto butter sauce and sprinkled with seasoned breadcrumbs.

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Eggs BenaBabs

Submitted by: Babs Hanna

Artichoke hearts and olives lend themselves to this exciting variation on a brunch favorite!

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Elegant Artichokes

Submitted by: Pat Stevens

Artichokes add an elegant touch to any meal. This recipe has a special twist with the addition of a tangy lemon dressing.

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Garlic Sauteed Artichokes

Submitted by: JJDON

Home Town: Las Cruces, New Mexico, USA

Living In: San Francisco, California, USA

Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!

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Grilled Garlic Artichokes

Submitted by: rosiella

No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes.

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Herbed Grilled Artichokes

Submitted by: Foxy

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Artichokes are seasoned and tenderized by being boiled in white wine, basil, thyme and liquid smoke before being grilled. Add this to your outdoor-cooking repertoire for all to enjoy.

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Insalata Cotta e Cruda

Submitted by: Christine L.

This elegant salad is best saved for the grownup table. If you feel like a change from fontina cheese, give Gruyere a go! Originally submitted to ThanksgivingRecipe.com.

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Insalata Cotta e Cruda

Submitted by: Christine L.

Fresh artichoke hearts, blanched carrots, fennel bulb, potato, and matchsticks of cheese are sprinkled over ribbons of Romaine and endive in this elegant salad with a lemon and olive oil dressing.

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Killer Artichokes

Submitted by: Ninacooks

Home Town: Norco, California, USA

Living In: Riverside, California, USA

These flavorful artichokes with their butter, garlic and shallot taste are sure to please any artichoke fan. I especially like the smoky flavor the grill adds.

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Kiss From a Rose (Rose Sauce)

Submitted by: Dregun

An elegant pink and red pasta sauce is flavored with cream, artichoke hearts, and sun-dried tomatoes. Serve over your favorite pasta.

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For a change-of-pace side dish or appetizer, microwave some artichokes. Lorraine Galazyk of South Surrey, British Columbia flavors them with lemon slices and garlic butter, which is great for dipping.

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Louisiana Crawfish Boil

Submitted by: IMANKAY

Living In: Houston, Texas, USA

Feed a crowd with a Cajun-style crawfish boil prepared outside over propane heat or inside atop the stove. Use your largest stockpot and boil artichokes, potatoes, corn, onions, mushrooms, green beans, and sausage with crawfish in a spicy broth brimming with traditional seasonings.

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New Orleans Stuffed Artichokes

Submitted by: Joan

Robust, rich New Orleans tradition. A favorite recipe that my southern dad created. This recipe takes some time and love, but is very much worth the effort!

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Porcini-Braised Boar with Artichoke and Fennel

Submitted by: eat!

Large pieces of Tuscan wild boar (cinghiale) are braised with cannellini beans and fresh porcini mushrooms, then served family-style with a spicy and tangy vegetable saute.

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Seared Rabbit with Rosemary Potatoes

Submitted by: IMANKAY

Living In: Houston, Texas, USA

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

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