EPICURE FARMS

Welcome to our Recipe Selections

 Please take some time to browse through our recipes and be sure to give us your feedback!  If you wish to submit your own creations, please send to john@epicurefarms.com

Thank you and bon appetite!

Deluxe Artichoke Dip

• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 jar (12 oz) marinated artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 clove garlic, finely chopped
• 1 cup coarsely torn fresh bread crumbs
• 1/4 cup coarsely chopped fresh parsley
• 1 container (8 oz) sour cream
• 2 Tbsp. extra virgin olive oil

Preheat oven to 350 degrees.  In small bowl combine bread crumbs, 1/4 cheese and the parsley; set aside.  In medium bowl, combine mayonnaise, sour cream, remaining  3/4 cup cheese, artichokes and garlic.  In 9 inch pie plate, evenly spread artichoke mixture; top with bread crumb mixture, then drizzle with olive oil.  Bake uncovered 35 minutes or until heated through.  SErve with your favorite dippers.

Shrimp-Artichoke Salad

• 1/2 Medium Head of Lettuce
• 1 Large Tomato, cut into 3 slices
• 3 Artichoke Crowns
• 1 Can drained (or 4.5 Ounces) of small shrimp
• 3 Hard boiled eggs, finely chopped

Prepare Russian Dressing.  (See recipe below)

Divide Lettuce between three salad plates.  Place one tomato slice on each salad.  Place one Artichoke crown on each tomato slice.  Sprinkle about 1/3 cup of shrimp over each salad.  Sprinkle chopped eggs over shrimp and lettuce.  Serve with dressing.  (Makes 3 servings)

Russian Dressing

• 1/2 Cup Mayonnaise or salad dressing
• 1/4 Cup chili sauce
• A few drops of onion juice
• 1 Teaspoon of lemon juice

Mix all ingredients together in order listed.  (Makes 3/4 cup of dressing)

Fettuccine with Artichokes, Parmesan and Sausage

• 20 Artichoke Babies
• 4 Sweet Italian Sausages, casings removed and meat crumbled
• 1 Large onion, chopped
• 2 Cloves of garlic, minced
• 1 Cup chicken broth
• 1/2 Cup dry white wine
• 12 Ounces of fetteccine
• 1/4 Cup butter or margarine
• 1/4 Cup freshly grated parmesan cheese
• Salt and pepper
• 2 Tablespoons of chopped parsley

Cut Artichoke babies into quarters.  Saute sausage over moderately high heat until browned.  Add onion and garlic; cook over moderate heat, stirring until onion is golden.  Add Artichoke, broth and wine.  Bring to a boil and simmer, covered, 10-15 minutes or until Artichokes are just tender.  Cook, uncovered, stirring occasionally, 8-10 minutes or until juices have thickened slightly.  Keep warm.  Cook fettuccine al dente; drain.  Toss with butter and parmesan cheese.  Add salt and pepper for taste.  Sprinkle with parsley.  Top with Artichoke mixture.  (Makes 6 servings)

Baby Artichoke Chicken Saute

• 15 Artichoke babies
• 1/4 Cup of olive oil
• 4 Chicken breasts, skinned, boned, and cut into chunks
• 2 Red of yellow onions, sliced thick
• 4 Cloves of garlic, minced
• 1 Tablespoon each chopped fresh Basil and Rosemary, or 1 Teaspoon each of dried Basil and Rosemary, crushed
• 1/2 Cup chicken broth
• 16 Ounces fettuccine, cooked and drained

Cut Artichoke hearts into halves.  Brown chicken in large skillet with 2 tablespoons of oil.  Remove from pan and set aside.  Add remaining two tablespoons of oil and saute onions until tender.  Add Artichokes to skillet with garlic, basil, and rosemary.  Cook until Artichokes are tender, about 5 minutes.  Add browned chicken and drizzle with chicken broth.  Heat though.  Salt and pepper to taste, if desired.  Serve over hot fettuccine.  (Makes 4 servings)