artichoke ham bites

artichoke ham bites recipe from betty's cook nookI Am Ham, I Am

I’m not sure when I first ate ham.

It was likely during a 1970s Thanksgiving, where Mom would have ensured that the savory sliced delight made its consistent – but special – cameo appearance.

But I do remember the first time I read about ham; who hasn’t likely read one of the Top 5 best-selling books of all time – the book by Dr. Seuss Green Eggs and Ham? Of course nowadays we’re more likely to YouTube it, so let’s have a look:

I was surprised to learn that the hammy book, originally published in 1960, consisted of only 50 different words. And yet this recipe only has 3 ingredients and 4 easy steps. Let’s get started!

foodie tips ~

  Arriving to the store I wasn’t sure what size artichokes to get so I went with the “small” ones and still cut them in half.

  I generously poured the dressing on top of the artichoke hearts and let them marinate overnight in the fridge.

  I baked these 3-4 minutes longer to warm them up good; don’t over bake or else the ham will get dry.

i. ingredients

1 can | artichoke hearts
½ cup or more | garlic italian dressing
6-ounce package | smoked sliced ham
to assemble | toothpicks (or your favorite spear-like pic)

artichoke ham bites - a recipe from betty's cook nook
ii. what to do

1. Drain the artichoke hearts and cut them in half.

2. Place the halved hearts in a medium-sized bowl and add the dressing; stir gently to coat. Place in your fridge for several hours – or overnight – and stir here and there to encourage a bold marination.

3. When done marinating, drain the dressing. Cut the sliced ham into 1½ inch wide strips. Wrap the ham around the artichoke heart and place the flat (cut) side down on a foil-lined baking sheet.

4. Bake at 300°F for 10-14 minutes until hot. Serve warm.

Yields about 12-15 bite-sized appetizers; double for party fare

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

artichoke ham bites recipe

Here’s a scan of Mom’s original recipe.

BONUS: Look at all the extra recipes that are on this page from her cookbook – Dig in!

 

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artichoke spread

An artichoke spread recipe from Betty's Cook Nook
A Hearty Artichoke Dish

Each time I dive into Mom’s cookbooks to select a recipe it usually winds up being a journey in time picking out the chosen one.

  • With more than 125 recipes under my belt since 2011 it’s becoming difficult to remember which ones Joe and I have already made.
  • With hundreds more recipes to choose from it can be hard to pick the next recipe.

This week I landed on a new strategy – to simply pick the next recipe in order from front to back in Mom’s index card holder or her recipe book. This makes choosing super simple.

As luck would have it the very first recipe chosen under this new form of culinary law and order was this amazing artichoke spread. This recipe quietly sat at the front of Mom’s appetizer section like a wallflower – probably because I had already made this artichoke dip … in the process this spread recipe had been passed over for more than 4 years.

Turns out this spread beats the pants off the dip recipe. Which just goes to show to never underestimate the power of a wallflower.

foodie tips ~

  Surely Parmesan Cheese isn’t the same thing as Parmigiano-Reggiano Cheese, right!? What you find when you click this link may surprise you!

  Whatever you do please don’t use “shaker cheese” for this recipe. Go fresh. I used my hand grater and made a coarse shred that melted into perfection.

  Love artichokes? Click here to peruse other artichoke recipes here at Betty’s Cook Nook.

  This recipe inspired me to create a new category for connecting you to my favorite Betty’s Cook Nook dishes. Just click on “The Best Of The Best” category link at right!

An Artichoke Spread Recipe From Betty's Cook Nook

i. ingredients

2 cans | artichoke hearts, drained and chopped
2 cups | mayonnaise
2 cups | parmesan cheese, grated
to taste | salt and pepper
7 shakes | tabasco brand pepper sauce
to taste | garlic powder
to serve | ritz brand crackers

ii. what to do

0. Preheat oven to 350°F. Whew, that was easy!

1. Drain the artichoke hearts and chop them up. Place the artichokes into a casserole dish. Add the mayo, cheese, salt, pepper, Tabasco sauce, and garlic powder and mix everything together.

2. Bake in your preheated oven for 30 minutes. My spread got warm and bubbly with a little bit of browned cheese on top. #yum!

3. Remove the warm spread from the oven and let it rest a few minutes. If you add more parmesan on top we won’t be surprised. That’s what we did!

Enjoy by topping on Ritz crackers, tortilla chips, Naan bread, tortilla roll-ups … the list is never-ending. It’s that good.

Best served warm. Leftovers refrigerate well and they did not last long!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

An Artichoke Spread Recipe From Betty's Cook Nook

Mom’s original recipe gifted to us from our next door neighbor Mary Stephenson. :)


Who is “Mary Stephenson”?

We Kikers lived at 2927 Trailend Drive and Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.


steamed artichoke

A Steamed Artichoke Recipe From Betty's Cook Nook

Knock? Knock!

“Who’s there?”

“Artichoke!” “Artichoke, who?” 

“Arti chokes when he eats too fast!”

This was one of my most favorite childhood jokes. While many friends say I have a good sense of humor, my biggest deficit is I can count on one hand the funny jokes I can remember. Go figure!

Tasty Chokes

When I think of Mom, I think of her special white artichoke plates; these made frequent appearances for our great gatherings in the 1970s. I don’t think I’ve had an artichoke since then but was happy to be reunited with their taste as an adult – the artichoke reminds me of the great taste of an avocado – just with a different texture/composition.

Foodie Tips ~

  My Grandmother “Nanny” absolutely loved Falfurrias brand butter. If you want to make your taste buds happy, buy it!

  I never knew how to prepare this tasty deliciously awesome treat but I did my research and found THISTHIS and THIS!

  I’m a big fan of warm butter. I don’t have any butter warmers but will be looking to get some soon!

A Steamed Artichoke Recipe From Bettys Cook Nooki. ingredients

1 or more | fresh artichokes
1-2 | cloves (optional)
1 | lemon slice (optional)
1-2 | bay leaves (optional)
¼ cup | falfurias brand butter
1-2 teaspoons | lawry’s brand seasoned salt

ii. what to do

1. Wash the artichoke well and drain. Prepare the artichoke by cutting and discarding about ¾” – 1″ of the artichoke top as well as part of the stem. Some folks like to eat the stem but you can remove all of it if you have no plans on eating it.

2. If you want a “restaurant style” presentation, you can cut and remove the tops of the leaves as shown; this is typically done to remove the thorned tips of the leaves. Rub the top and bottom of the artichoke with lemon to help prevent discoloration.

3. You can boil, microwave or steam your artichoke. Mom always steamed her artichokes so this is how we’ll detail them here in this post. To do so, insert a steaming basket into a pot and fill with water (fill to just underneath the bottom of the basket). You can add a couple of cloves, a slice of lemon and a bay leaf to season the water.

4. Place the artichoke on top of the steaming basket, cover the pot with a lid and bring the water to a boil. Reduce heat and simmer the artichoke for 25-45 minutes – until the leaves are soft and they can be removed.

5. Just before the artichoke is done prepare the sauce by melting the butter and mixing some Lawry’s seasoned salt into it.

A Steamed Artichoke Recipe From Bettys Cook Nook

6. Remove the artichoke from the pan and place on a serving dish similar to the white one shown – below not the soup bowl I used (sorry, I don’t have the proper plates)! Remove a leaf, dip the bottom/root end into the sauce and place it in your mouth, dip side down, and pull the leaf through your teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

A Sample Artichoke Plate

7. Dip, pull, repeat until all leaves are gone! You can enjoy the artichoke heart by scraping out and discarding the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut it into pieces and dip into sauce to eat.

Delicious!

A Steamed Artichoke Heart

A Steamed Artichoke Heart That's Ready To Eat


texas artichoke dip

a great-tastin' texas artichoke dip

Knock? Knock?

“Who’s there?”

“Artichoke!”

“Artichoke, who?” 

“Arti chokes when he eats too fast!”

~   ~   ~   ~   ~

That was one of the most memorable “knock-knock jokes” that I can remember from my favorite childhood “pop-up” book. That book is resting in storage, I’m sure.artichoke dip ingredients

The interesting part is that growing up, I wasn’t a total fan of the artichoke, outside of the above joke. But now that I’m a well-seasoned eater, I love ’em.

One of mom’s signature dishes was her steamed artichokes. She’d put two in a pressure cooker and when tender, she’d serve them centered on her white, round ceramic artichoke plates. Partnered with melted butter mixed with seasoned salt, we knew meal-time was a very special time when the artichoke made an appearance at the party.

I found this artichoke dip recipe in mom’s green index recipe card file. It’s super-easy to make and super-great tasting. Makes me think that the artichoke may be one of the most under-appreciated veggies on the planet.

Until now. artichoke dip ingredients

Let’s Eat

i. ingredients

1 can (12 oz.) | artichoke hearts, drained
3 heaping tablespoons | mayonnaise
3 tablespoons | canned parmesan cheese
½ cup | green onions, chopped
1 cup | fresh mushrooms, chopped
to taste | salt

ii. what to do

1. Break apart the artichoke hearts and set aside.

2. Mix together all ingredients and transfer/pour into an 8″ x 8″ baking dish.

texas artichoke dip ~ fresh from the oven3. Bake at 350°F for about 20 minutes, until bubbly and beginning to turn brown along the sides.

Serve Warm: With chips or crackers

Foodie Tips ~

 Substitute canned parmesan cheese with freshly grated cheese, if you’re not in a hurry.

 I found another recipe in Mom’s cookbook from our neighbor Mary Stephenson for a artichoke spread (coming soon) which calls for Ritz crackers. I’m probably one of the few people who can find their happy place eating an entire sleeve of Ritz crackers in one sitting!

the original texas artichoke dip recipe via yvonne katz