How should I use this ingredient?

[Hudson_Hawk]

I''m planning to make broiled swordfish for dinner tonight and I''m serving it with either wild rice or pasta. I have a can of artichoke hearts that I was thinking of using somehow. Unfortunately other veggies are in short supply in my house. I have fresh lemons, garlic and onions, and parsley. Should I add the artichoke hearts to the wild rice, make a picatta sauce and toss the artichokes with spagetti, or should I use the artichokes to make an au gratin type dish (with cream and parm cheese?

 

[Miranda]

The artichokes tossed with the pasta garlic, onions and topped with parsley would be tasty. I made an artichoke dip for Thanksgiving that was super yummy, too. You could serve it as an appetizer with crackers. It is just mayo, sour cream, parmasean, salt, pepper, garlic, lemon and artichokes all pureed in the food processor, topped with more parm and baked until hot.

 

[zoebartlett]

The piccata sauce would be my choice. Dinner sounds delicious!

 

[JulieN]

I would do the piccata with artichoke. Half vermouth, half white wine instead of all white wine if you have vermouth.

 

[Hudson_Hawk]

I made picatta, but I totally spaced on the artichokes. Oh well, I''ll save them for something else. That dip sounds yummy and I have spinach in the freezer too!

 

[decodelighted]

The best swordfish I ever had was served with some kind of banana + lentils concoction. Never attempted to make it myself though. Hmmm... off to google!

 

[AmberGretchen]

Apparently you can also oven-roast canned artichokes - just toss with a little olive oil, salt, pepper and garlic - that would be a really tasty and healthy thing to toss on top of whatever you''re making next time