T H E STA P L E
Artichoke hearts They may not look like much, but they can completely transform a dish. Unlike mild-tasting fresh artichoke hearts (which have a fleeting spring season and are a chore to trim and clean), jarred, marinated ones are ready to use and have robust flavor from vinegar, salt, spices, and oil. (Skip the water-packed kind, which lack the extra zip.) Add hearts to salads, pasta, omelets, and even soups— they hold up during a long cooking time. What’s not to love?
3 QUICK IDEAS Zesty crab cakes
T H E R E A L I ST
Combine 1 lb. drained and picked jumbo lump crabmeat; 1 6-oz. jar quartered, marinated artichoke hearts, drained and roughly chopped; ½ cup bread crumbs; ¼ cup mayonnaise; 1 large egg, beaten; and ½ tsp. kosher salt. Shape into 8 patties. Cook in a large nonstick skillet over medium-high until golden brown, about 3 min. per side. Serves 4.
Artichoke linguine Toss 12 oz. hot cooked linguine with 3 cups firmly packed fresh baby spinach; 1 6-oz. jar quartered, marinated artichoke hearts, drained; 1 oz. shaved Parmesan cheese; ¼ cup olive oil; 2 Tbsp. red wine vinegar; ½ tsp. kosher salt; and ¼ tsp. crushed red pepper.
Whisk together 6 large eggs; 1 6-oz. jar quartered, marinated artichoke hearts; ½ cup chopped leeks; ¼ cup half-andhalf; and 4 crumbled cooked bacon slices. Pour into a 6-oz. refrigerated piecrust. Bake at 375°F until the center is set and the crust is golden, about 30 minutes. Cool 5 minutes before slicing.
Written by Heath Goldman Recipes by Pam Lolley Photograph by Danny Kim
DECEMBER 2016
36
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Bacon, leek, and artichoke quiche
