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Title: Artichoke Gratin

1 lb. potatoes, peeled and thinly sliced
1 - large carrot, thinly sliced
1 - medium parsnip, peeled and thinly sliced
1/4 C olive oil
1 - leek (white part only), thinly sliced
2 - garlic cloves, minced
2 - 9 oz. pkg frozen artichoke hearts, cooked and chopped
0 - salt and pepper
1/2 C vegetable stock
1/2 t dried thyme
1 C fresh bread crumbs
1/4 t paprika

Preheat the oven to 375° F. Parboil the potato, carrot, and parsnip slices in boiling salted water for 5 minutes. Drain well and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leek, garlic, and artichokes, and salt and pepper to taste. Cover and cook, stirring occasionally, until the leek is tender, about 5 minutes. Stir in the stock and thyme and set aside.

Lightly oil a 2-quart gratin dish. Layer half of the potato, carrot, and parsnip slices in the bottom of the dish. Top with half of the artichoke mixture and season with salt and pepper. Do a second layer of each.

In a small bowl, combine the bread crumbs, the remaining 2 tablespoons of olive oil, and the paprika. Blend gently with a fork and sprinkle on top of the gratin.

Bake until the vegetables are tender and the top is golden brown, about 45 minutes.

From Vegan Planet
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Title: Gemelli with Artichoke Hearts

1/3 C olive oil
2 - large yellow bell peppers, coarsely chopped
1 - slice firm white bread
1/2 t salt
1/8 t cayenne
1 lb. gemelli
2 - cloves garlic, pressed
1 - can artichoke hearts (15 oz.), drained and quartered
2 T fresh basil, chopped

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the bell peppers, cover, and cook until soft, about 15 minutes. Remove from the heat.

Trim the crust from the bread and soak in water to cover for 5 minutes. Squeeze out the water and place the bread in a food processor along with the bell peppers, salt, and cayenne. Process until smooth and set aside.

Cook the gemelli in a large pot of boiling salted water, stirring occasionally, about 8-10 minutes.

While the pasta is cooking, heat the remaining olive oil in a medium-size skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts and cook, stirring to coat with the garlic and oil, until heated through, about 5 minutes.

Drain the pasta and place in a large, shallow serving bowl. Add the artichokes and toss to combine. Top with the bread and bell pepper sauce, sprinkle with basil, and serve.

From Vegan Planet
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Title: Macaroni with Artichokes and Olives

1/2 lb. small elbow macaroni
1/2 C vegetable stock
0 - salt and pepper to taste
1 - 6 oz. jar marinated artichoke hearts, drained and chopped, 1 t marinade reserved
1/4 C pitted kalamata olives, chopped
2 T diced pimiento
1 T olive oil

In a large stockpot, cook the macaroni according to package directions. Drain and return to pot. Immediately add the broth, salt, and pepper; toss until most of the liquid has been absorbed by the pasta. Add the remaining ingredients, tossing well to combine.

From Vegan Italiano
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Title: Linguine with Artichoke-Marinara Sauce

1 T olive oil
3 - large cloves garlic, finely chopped
2 C marinara sauce
1/2 C water
1 T tomato paste
1/8 t crushed red pepper
0 - salt and pepper to taste
1 - can quartered artichoke hearts, drained and chopped (14 oz.)
12 oz. linguine

Cook linguine according to package directions.

In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring constantly, until very lightly browned. Stir in the marinara sauce, water, tomato paste, red pepper flakes, salt, and black pepper; bring to a boil over a medium-high heat. Reduce the heat to low and simmer, uncovered, for ten minutes, stirring occasionally. Stir in the artichokes, cover the pot, and simmer another couple of minutes.

From Vegan Italiano
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Title: Artichoke Hearts with Garlic and Mint

3 T olive oil
4 - large cloves garlic, chopped
2 T fresh mint, finely chopped
1 - pkg. frozen artichoke hearts, thawed (12 oz.)
1/4 C vegetable stock
2 T dry white wine
0 - salt and pepper

In a large skillet, heat the oil over medium heat. Add the garlic and 1 tablespoon of the mint; cook, stirring constantly, until garlic starts to sizzle but not brown. Add the artichokes and stir to coat. Add the stock, wine, salt, and pepper; bring to a brisk simmer over medium-high heat, then lower heat and cover, simmering until the artichokes are tender (about 10 minutes). Uncover and cook over medium-high heat another 2-3 minutes until juices thicken.

Remove from heat, sprinkle with remaining mint, and serve.

From Vegan Italiano
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