Backpacking · Preserving · Recipes

Dehydrating Canned Artichokes and Artichoke Zucchini Alfredo Rice

Water packed canned artichokes might not be something common to dehydrate, but it is a great ingredient to have on hand for backpacking, camping and prepping meals.

Take one can of water packed artichokes and drain well. I used my mini food chopper to quickly dice them up. Then spread one can on each tray. You will have from a 14-ounce can about 1¼ cups drained and diced artichokes.

Dry at 135* for about 4 to 6 hours, or until fully dry.

This will leave you with about ¾ cup of dried artichokes.

Artichoke Zucchini Alfredo Rice

In a quart freezer or sandwich bag:

  • ½ cup instant white rice
  • ½ cup instant brown rice
  • 2 Tbsp dried zucchini
  • 2 Tbsp dried diced artichokes
  • 2 Tbsp dry alfredo mix
  • 2 Tbsp dry milk
  • 2 Tbsp shelf stable Parmesan cheese
  • 1/4 tsp fresh ground black pepper
  • Also take 1 Tbsp or 1 packet olive oil

FBC method:

Add 1¼ cups near boiling water and oil to the dry ingredients. Stir well, seal tightly and put in a cozy for 15 minutes.

Insulated mug method:

Add 1¼ cups boiling water and the oil to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.

One pot method:

Bring 1¼ cups water and oil to a boil. Turn off the stove and add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In colder temperatures, use a pot cozy.

Serves 1.

Notes: Add in a 3 to 5-ounce can of chicken for extra protein.