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Easy Artichoke Recipes

easy artichoke recipes so simple to make

Easy Artichokes Recipes can make preparing this interesting side dish so simple.  At first glance the artichoke can look pretty intimidating.  How do I cook it and how do I eat it?

I too was unsure how to prepare and eat an artichoke. It is a thistle, how do you eat a thistle? But, thanks to Julia Child’s The French Chef: The Artichoke episode in season 9 my nerves were calmed.  I was ready to tackle the artichoke.

It is simple to cook and tasty to eat warm or cold.  I prefer to prepare it in the pressure cooker, but steamed is nice too. It doesn’t need much with it, maybe some butter and lemon.

Pressure Cooker Artichokes

This is really easy.  Rinse, trim and cook.  They come out tender and delicious.  One more reason to have a pressure cooker in your kitchen.  I love my Presto 8-Quart Stainless Steel Pressure Cooker and use it all the time.

Cook at full pressure for 15 minutes.  Quick release and ready to serve.  Or keep in the refrigerator for up to two days.

 Steamed Aritchokessteamed artichoke recipe

Prepare these the same as above.  Rinse, cut about one inch off the top, remove the stem and trim the ends of the leaves if you find them too prickly.

Steaming take about one hour.  They are done when a knife will easily pierce the bottom.  Again, these are great hot or cold

Sausage stuffed Artichokes

Now you are getting a bit fancier.  Prepare as the other two recipes.  But, you go a step further.  Pull open the bud, so you can see the “choke” or the little hairs that would have become the flower.  Scrap with a spoon until the choke is all removed.  This takes practice to ensure that all the choke is remove.

Add to the center your favorite cooked sausage and I like a piece of nice cheese on top of that.  Then cook following the steamed or pressure cooker recipes.

Eat Slow and Enjoy

You have no choice but eat eat these slowly.  You begin with the leaves at the base scraping the tender meat off the bottom portion with you teeth.  As you get closer to the center leaves will be more tender and have more meat on them.

At the center, remove the choke or hairs (already removed with the sausage stuffed) and then enjoy the best part.  The tender heart of the artichoke.

This is a seasonal treat.  Watch for it to be on sale in spring.  You may even find some in at a co-op or a produce program like bountiful baskets.

Tell me, what is your favorite way to prepare artichokes?


Easy Chicken Broth Recipe

make Chicken Broth with this easy Recipe

My chicken broth recipe is not only easy, but it uses ingredients most people just throw away.  Saving money in the kitchen and make better tasting food – certainly a win/win situation.


I save the bones from rotisserie chickens, once we’ve picked the bones clean I put the skin and bones in the freezer until I’m ready to make some broth.

I do the same thing for the vegetables used in the broth.  I have a bag in the freezer I put celery ends and leaves, garlic skins leftover from the garlic press, then ends of onions and green onion ends.

If you don’t have any saved vegetables in the freezer, no worries.  Just chop some up and throw them in.

Place the bones in your pressure cooker, crock pot or stock pot.  Add your vegetables.  My favorite vegetables to add are: several cloves of garlic, carrots, onions, celery and green onion ends.  Many people recommend adding a teaspoon of vinegar to release more nutrients from the bones, I always forget and my broth always tastes great, so it is optional.

Add water to cover the bones and vegetables.  If you are using a pressure cooker don’t exceed the manufacturer’s recommendations when filling the cooker.


If cooking in the pressure cooker (my preferred method).  Lock the lid on and bring up to high pressure.  Turn heat on lowest setting that will still maintain high pressure and cook for about 45 minutes.  After 45 minutes remove from heat and let pressure naturally release.

For the crock pot or slow cooker.  I just set it on low and cook for 12 to 24 hours.

For the stock pot on the stove, also simmer for 8 to 12 hours.

I then transfer the stock to large canning jars, using a mesh strainer to ensure clear broth.  They will keep in the refrigerator for a few days or transfer to freezer bags and freeze for future use.

Versatile Ingredient

Using homemade broth really takes soups and sauces to a whole new level.  The taste much more satisfying and filling.  I love it for making mashed potatoes and rice as well.

I must warn you, once you make your own broth… the store bought stuff just won’t cut it anymore!

Tell us about your broth recipe


Easy Sausage Stuffed Artichokes

easy sausage stuffed artichokes recipes

Easy sausage stuffed artichokes are not a thing of dreams, you can make these.  This elegant dish can be served in your dining room with less effort than you think.


Wash the artichokes well in cold water.  Cut off the base of the artichoke and about one inch off the top.

Spread open the artichoke.  Basically, you want to pull open the leaves so you can see the “choke” or the little hairs at the center – that part would be the flower.   Using a spoon and  scrape all of the choke out of the center.  This is a bit tricky and takes some practice.  It you think you have all the choke removed, scrape one more time with the spoon there may be more.  Be sure you have good lighting and a bit of patience when you complete this part – your efforts will be rewarded.

Then take your favorite sausage and cook it.  Add a tablespoon or two to the center of each artichoke that you have cleaned out.  On top of the sausage add a chunk of nice cheese.  My absolute favorite is Kerrygold Dubliner Cheese and you can find it in most stores or buy bulk online.


A pressure cooker is the best tool for cooking artichokes.  Do yourself a favor and buy a Presto 8-Quart Stainless Steel Pressure Cooker if you don’t have one.  These are not the scary cooking devices our parents and grandparents warned us about.  These are amazing pieces of kitchen equipment that produce moist, delicious food.

Place the artichokes on the steaming rack.  Fill with water to about the bottom of the rack.  Lock the lid and cook for 15 minutes at full pressure.  Quick release when finished.

Steaming would be the second best to pressure cooking.  Put the artichokes in the steamer basket over a pot of boiling water and cook for about an hour.  The base should be tender and pierce easily with a knife once cooked.


The best part is that these are great hot, warm or cold.  Plus, you can’t eat these fast – great for a dinner party – so you have time to talk while enjoying this delicious treat.

If you are a bit scared of the artichoke I would encourage you to watch Julia Child’s The French Chef: The Artichoke. If you don’t want to cook an artichoke after watching that – you don’t belong in the kitchen.

The artichoke can be a bit expensive, but buy when it is in season.  Or, join a buying coop like bountiful baskets.  You could scoop up this luxurious vegetable for next to nothing.

Stuffing with sausage is a bit ambitious if you’ve never cooked an Artichoke – don’t hesitate to try a plain steamed artichoke or a pressure cooker artichoke first.  Then the sausage stuffed artichoke will be easy.



Hamburger Hash Recipe with ground beef

hamburger hash recipe using ground beef

Making hamburger hash with ground beef is a simple recipe that you can easily adjust depending on the ingredients you have on hand.  Low on hamburger?  Just add more potatoes.  This is a satisfying meal the whole family with love to cook and eat.


All you really need is hamburger, potatoes and a few spices.  However,  I like to add celery, carrots, garlic and broth if I have some.

Peal the potatoes, I prefer red potatoes but any will work.  Slice into about 1/4 inch thick slices and place in a large bowl of cold water.

In a large or medium saucepan melt a tablespoon of butter or bacon grease (or your preferred cooking fat)on medium heat.  Add to the pan one medium diced onion, two diced carrots and three celery stalks diced and a couple of cloves of diced garlic. Stir and cook until soft.

Add the ground beef.  Stir and break into small pieces and season with salt and pepper.  Once the beef is nearly brown add your drained potato slices.  Add broth or water leaving just the top layer of potatoes exposed.  Sprinkle the top with about a tablespoon of thyme and cover.

Turn the heat up to about medium high.  Let cook until the potatoes are tender.  Remove the lid and let cook until the liquid is nearly gone, leaving a nice thick sauce.  Remove from heat.

Sprinkle the top with shredded cheese or slices of butter.  Once melted, stir and serve.

This is a simple recipe that is hearty and leftovers taste great.  So make a big batch.

Short cuts

There are a few steps that can be shortened if you are pressed for time.  The diced onion can be replaced with Minced Onion.  And, garlic while not essential really adds to the dish and a bottle of  Freeze Dried Garlic makes it simple to have garlic on hand.

If you added too much liquid and don’t want to wait for it to reduce, add a tablespoon or two of  Potato Starch to a small amount of cold water.  Mix well then mix into the hamburger hash. I will thicken it right up.


This is a simple dish and never will it be exactly the same.  Experiment and add what you have on hand. There doesn’t need to be an exact amount of potatoes or hamburger, just use what you have.  And, you get a large meal for a small cost.