Weekly Meal Plans: Awesome Artichoke Recipes!

This Weekly Meal Plan is inspired by my love for artichoke hearts.  I have for you, 3 different Artichoke Recipes with Shopping List and Prep Ahead instructions.  Not only do they have a delicious mild, perhaps nutty flavor with an amazing creamy texture, but they are also very good for you!  Artichokes are packed with antioxidants, which have a number of health benefits including combating free radicals and helping to keep your skin healthy, as well as fiber, which is great for the digestive system.

 

 

Artichoke Recipe #1 – artichoke & tomato smothered pork tenderloin and cilantro lime rice

Start the week with this flavorful & smoky, juicy pork tenderloin smothered with mouth-watering artichokes and tomatoes.  All of this over rice, but not just any rice, super flavorful cilantro lime rice!  Yes, you can eliminate the cilantro, but really it makes all the difference!

dinner #2 – pork carnitas tacos with creamy corn & artichokes
Next up!  Pork Carnitas Tacos using the remaining pork tenderloin, shredded perfectly to fit into your tortillas and topped pickled red onions, goat cheese & tangy cilantro lime crema!  Where are the artichokes you say?  On the side in this surprising combination of artichokes, corn, and goat cheese…tangy, sweet, salty and oh-so-creamy goodness!  Ok, so perhaps artichokes and corn started out a bit forced given my utter love for tacos and getting them in this first meal kit – yes, we have Taco Tuesdays in my house – but it turned out to be an amazing combo.

dinner #3 – artichoke & spinach stuffed portabella with polenta and tomato cucumber salad
Round out this week’s artichoke meals with these incredible portabella mushrooms stuffed with artichoke, spinach, parmesan, and garlic.  These are so simple to make and so full of flavor.  Sit these stuffed babies on top of creamy polenta, a light tomato and cucumber salad on the side, and dig in!

Since families come in all shapes and sizes, these meals are designed for two people.  However, for 3-4 people, simply double the ingredients & recipe.

Enjoy!

Awesome Artichokes Shopping List

Shopping List

For any item with a * buy the smallest pack available if you do not already have this

Author Carrie Tyler

Ingredients

  • Pork Tenderloin 1lb or 16oz
  • Artichoke hearts two 13-14oz cans
  • Scallion/Green Onion 4-5
  • Garlic 1 head
  • Cilantro 1 bunch
  • red onion 1 large
  • white or red wine vinegar 1 cup
  • white sugar*
  • Cucumber 1 small
  • Portabella mushrooms 2 large
  • Ground Cumin*
  • Chili Powder*
  • Olive Oil*
  • Salt & Pepper*
  • white flour*
  • Unsalted butter pack of 2 sticks
  • Chicken Broth 1 can or bouillon cubes
  • Basmati Rice 1 cup uncooked (other white rice is fine)
  • Cilantro 1 bunch
  • Limes 3
  • Goat Cheese 3 oz
  • Frozen Corn 2 cups
  • Corn Tortillas 8-10
  • Sour Cream 8oz
  • Fresh baby spinach leaves 2 cups
  • bread crumbs 1 Tbls.
  • grated Parmesan cheese 8-10oz
  • Corn Meal ½ cup
  • Honey*

 

Awesome Artichokes - Prep Ahead

These are your prep ahead instructions for a day that you have more time, like Sunday morning.  That way, when you get to your hectic week night, you are ready to go with prepped ingredients!

Author Carrie Tyler

Ingredients

  • Artichoke hearts two 13-14oz cans
  • Scallion/Green Onion 4-5
  • Garlic – 1 head
  • Cilantro – 1 bunch
  • red onion 1 large
  • white or red wine vinegar 1 cup
  • white sugar 3 Tbls
  • Cucumber 1 small
  • Portabella mushrooms 2 large

Instructions

  1. Drain 2 cans artichokes and rinse (or place frozen in refrigerator over night to thaw). Chop into bite size pieces, then put into storage container or baggies for the 2 recipes needing them. Store in fridge until needed.
  2. Clean the scallion and remove any wilted outer layers. Slice the scallion into thin slivers. Store in fridge.
  3. Crush or mince 4 cloves of garlic and put in storage container in fridge.
  4. Chop ½ cup of cilantro up and store in fridge (tip: if you have a lot left over, you can chop and freeze for use in future hot dishes)
  5. Clean Portabella Mushrooms – remove stem and gills
  6. Peal cucumber, cut in half lengthwise, then slice

Make the pickled red onions

  1. Cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid
  2. In a sauce pan, bring 1 cup white vinegar and 2 Tbls sugar to a boil and then turn off the heat and stir to make sure the sugar is completely dissolved
  3. Pour the hot mixture over the onions and push down to make sure covered by the liquid
  4. Let sit until up to room temperature, then place in refrigerator until ready to use

Artichoke & Tomato smothered pork tenderloin and Cilantro Lime Rice

Start the week with this flavorful & smoky, juicy pork tenderloin smothered with mouth-watering artichokes and tomatoes. All of this over rice, but not just any rice, super flavorful cilantro lime rice! Yes, you can eliminate the cilantro, but really it makes all the difference!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • 1 lb Pork Tenderloin cook the roast but only use half in this recipe
  • 1 Tbls Ground Cumin
  • 1 Tbls Chili Powder
  • Salt & Pepper
  • 1 Tbls Olive Oil
  • 1 can Artichoke hearts or half of prepped
  • 2 Fresh Scallions 1/3 of prepped
  • 2 cloves Fresh Garlic half of prepped
  • 1 Tbls All Purpose Flour
  • 1 Tbls Butter
  • ¾ cup Chicken broth Beef or veggie broth will also work
  • 1 Large Tomato
  • 1 Cup Rice uncooked
  • 1 Tbls Cilantro
  • 1 Lime

Instructions

  1. Pre-Heat oven to 400 degrees
  2. Cook Rice according to package instructions (TIP: make more & reheat for another meal)

Make Pork tenderloin

  1. Season the pork with Cumin, Chili Powder, Salt, Pepper making sure to coat all sides evenly. Place on sheet pan and cook in oven for 30min. Make sure pork center is 145º. Turn off oven, cover with aluminum and keep pork in for another 10minutes.

Make Artichoke Sauce

  1. Heat a Medium size sauté pan with 1 Tbls. olive oil
  2. Dice the tomato
  3. Take half of the chopped artichokes, 1/3 of scallion, and garlic, salt & pepper and sauté in pan for 2 minutes, stirring continuously
  4. Add butter and sprinkle flour over everything. Mix to coat with flour.
  5. Pour broth over artichoke mixture and stir to thicken (save remaining broth for taco recipe). Add tomatoes, stir, then remove from heat, cover, set aside.

Finish Rice

  1. Zest lime and cut in half. Add the zest and juice from half the lime plus 1 tsp salt and 1 tsp pepper to the rice and mix.
  2. Sprinkle 1 Tbls cilantro over rice and mix again – add more or less (or none at all) depending on your preference

Plate: Place Rice on each dish in center, then top with 2 slices of pork, top with sauce, & sprinkle with cilantro

 

Pork Carnitas Tacos with Cilantro Lime Crema and Cream Corn

Pork Carnitas Tacos use pork tenderloin, shredded perfectly to fit into your tortillas and they are topped pickled red onions, goat cheese & tangy cilantro lime crema!  On the side, a Creamy Corn with goat cheese that is to die for!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 Lb Pork tenderloin
  • 1 Tsp. Ground cumin
  • 1 Tsp. Chili powder
  • 4 Fresh Scallions
  • 6 oz Goat Cheese
  • 12 Corn Tortillas
  • 1 Cup Sour Cream
  • 2 Limes
  • 4 Tbls. Cilantro, chopped + leaves for tacos

Pickled Onions

  • 1 Large red onion
  • 1 Cup White or Red wine vinegar
  • 3 Tbls White sugar

Creamy Corn

  • 4 Cups Frozen Corn
  • 1 tbls Butter
  • 2 tbls Sour Cream
  • 2 tsp Cilantro, chopped
  • 3 tbls Goat Cheese, crumbled

Instructions

Make Pork filling

  1. Preheat oven to 400 degrees F.  Season the pork with Cumin, Chili Powder, Salt, Pepper making sure to coat all sides evenly. Place on sheet pan and cook in oven for 30min. Make sure pork center is 145º. Turn off oven, cover with aluminum and keep pork in for another 10minutes.

  2. Slice the pork tenderloin into 1.5 inch pieces, then shred pork into bite size pieces (this is easily done using your own fingers)

Onions

  1. Cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid.

  2. In a saucepan, bring 1 cup white vinegar and 2 Tbls sugar to a boil and then turn off the heat and stir to make sure the sugar is completely dissolved.  Pour the hot mixture over the onions and push down to make sure covered by the liquid.  Let sit until up to room temperature, then place in refrigerator until ready to use

Tortillas

  1. Once pork is done, turn oven down to 300º. Wrap 12 tortillas in aluminum foil & place in oven for 10 minutes. Turn off oven & let stay in oven until ready to eat

Make Cilantro Lime Crema

  1. Add sour cream to small bowl
  2. Zest 1 lime and add the zest + juice from half the lime into sour cream & mix to combine until smooth.  If needed add juice from 1/4 more of the lime at a time tasting as you add to make sure it doesn't get to acidic.

  3. Add 1 TSP chopped Cilantro and salt/pepper to taste to crema

Make Corn

  1. Add corn into small pot with 1 tbls Butter to thaw and heat through

  2. Add 2 tbls Sour Cream, 2 tsp chopped Cilantro.  Remove from heat and crumble 3 tbls goat cheese into the corn and mix to combine

Plate: Tortillas, pork, pickled red onions, goat cheese, then add fresh cilantro leaves

 

Spinach & Artichoke Stuffed Portabellas with Tomato & Cucumber salad

Round out this week’s artichoke meals with these incredible portabella mushrooms stuffed with artichoke, spinach, parmesan, and garlic. These are so simple to make and so full of flavor. Sit these stuffed babies on top of creamy polenta, a light tomato and cucumber salad on the side, and dig in!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • 2 tbsp. Extra-virgin olive oil
  • 2 Large portabella mushrooms cleaned
  • 2 Cups Fresh baby spinach leaves
  • 2 cloves Garlic, minced
  • 1/2 Cup Artichoke hearts rough chopped
  • 1 tbsp. Sour cream
  • 1 tbsp. Breadcrumbs
  • 1/2 cup Grated Parmesan cheese
  • salt and ground black pepper
  • ½ Cup Corn Meal
  • 1 large Tomato
  • 1 medium Cucumber
  • 1 Lime
  • 1 tsp. honey

Instructions

  1. Preheat oven to 375 degrees F.

Stuffed Portabellas

  1. Add 1 tbsp olive oil to hot pan and then add ½ tsp garlic, stirring constantly for 1 minute. Next add Spinach to pan and cook until wilted. Remove from pan and put into medium bowl.
  2. To spinach, add artichoke, sour cream, 1/2 cup Parmesan cheese, and breadcrumbs in a large bowl. Season with dash of salt and ½ tsp pepper.

  3. Brush face-down mushroom caps with olive oil. Flip over mushrooms and stuff each cap with an equal amount of the artichoke & spinach mixture.
  4. Cook on baking sheet for about 15 minutes until until the mushrooms are easily pierced with fork and the cheese is melted.

Polenta

  1. While mushrooms are cooking, boil 2 cups of water + 1 tsp. salt + ½ tsp. minced garlic. Once it comes to a light boil, reduce heat to a simmer and start to pour the corn meal in slowly in a stead stream into a whisk while whisking constantly to prevent cornmeal from clumping. Continue to whisk steadily for 2 minutes until it starts to thicken. Continue to whisk every 2-3 minutes for the next 15minutes. Then turn off heat, add butter and stir to combine, then cover pot with a lip and set aside off the heat.

Tomato & Cucumber Salad

  1. Dice a large tomato and put into medium bowl.
  2. Cut cucumber in half lengthwise and then cut into slides. Add to tomatoes.
  3. Add the zest and juice from 1 lime, honey, and a pinch of salt & pepper. Mix together lightly to coat.

Plate: Put a serving of creamy polenta on each plate, then top with a portabella mushroom. Add tomato and cucumber salad and Enjoy!!

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