POTATO & ARTICHOKE AL FORNO
Provided by Jamie Oliver
Categories Quick & easy recipes Potato Quick & easy recipes Cheap & cheerful
Time 1h29m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve any larger new potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
- Put it all into a 30cm x 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
- Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
- In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
- When the time's up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
- Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
Nutrition Facts : Calories 258 calories, Fat 14.6 g fat, SaturatedFat 7.6 g saturated fat, Protein 7.3 g protein, Carbohydrate 24.7 g carbohydrate, Sugar 4.1 g sugar, Sodium 1.3 g salt, Fiber 6.3 g fibre
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
ARTICHOKE AND FENNEL CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
- For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
- Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
- Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
ARTICHOKE AND FENNEL CAPONATA
Artichoke and fennel caponata is a flavorful, healthy, appetizer that can be served prior to any meal chilled or room temperature.
Provided by Emily Koch
Categories Appetizer
Time 25m
Yield 14
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute more.
- Add the celery, fennel, raisins vinegar, honey, capers, and tomato sauce. Bring to a boil then reduce to a simmer. Allow to simmer for 10 minutes, or until most of the liquid evaporates and the dip becomes thick.
- Remove from heat and stir in the artichoke hearts, lemon zest and parsley. Add salt and pepper to taste. Serve chilled or at room temperature. Serve with pita chips or baguette toasts.
SICILIAN CAPONATA
Caponata can be served on bruschetta or with salad leaves, and it's also perfect as a side with roasted chicken, pork or beef. The sweet and sour nature of caponata lends itself to other vegetables: use fennel, artichoke or zucchini instead of the eggplant, or a combination of any of them.
Provided by Neil Perry
Categories Side Dish
Time 45m
Yield SERVES 2 or 4 as a shared dish
Number Of Ingredients 14
Steps:
- Sprinkle eggplant with salt and leave for 20 minutes. Transfer to a colander and rinse off the juices. Dry with paper towel. Pour enough olive oil in a frying pan to reach 2cm up the sides. When it is hot and just about to start smoking, add eggplant and fry until coloured and soft (about 5 minutes) - you can do this in two batches. Drain eggplant on paper towel. Drain oil from the pan and add 3 tbsp of fresh extra virgin olive oil. Add onion and garlic and cook over medium heat until soft, about 5 to 8 minutes. Add celery and cook for a further 5 minutes. Return eggplant to pan then add capers and olives and toss together. Pour in the tomatoes, vinegar, sugar and basil. Cook over low heat for 8 minutes. Caponata can be served straight away or refrigerated to allow the flavours to combine further. Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.
PENNE-ARTICHOKE CAPONATA
Caponata is a Sicilian dish whose main ingredient is eggplant. I've substituted artichoke hearts and added capers. Partner this with Red Lettuce with Honey-Maple Vinaigrette.
Provided by Robin Miller
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package directions. Drain; transfer to a large bowl.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, about 3 minutes. Add the tomato sauce, artichokes, raisins, vinegar, sugar, capers, and thyme, bring to a simmer, and let simmer for 5 minutes.
- Pour the contents of the skillet over the penne and stir to combine. Fold in the parsley, season with salt and pepper, and serve.
ARTICHOKE AND FENNEL CAPONATA
I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. This is going on my holiday cocktail party buffet with crostini.
Provided by MacChef
Categories European
Time 20m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
- Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
- Sprinkle with parsley and serve chilled or at room temperature.
Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4
ARTICHOKE CAPONATA
Provided by Chef Abbie Gellman RD
Categories fish Main Course Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar to deglaze pan, increasing heat to medium-high and scraping up any bits stuck to the pan.
- Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.
ARTICHOKE AND FENNEL CAPONATA
Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.
Provided by FloridaGrl
Categories Vegetable
Time 15m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
- Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
- Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.
Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4
FENNEL, AUBERGINE AND ARTICHOKE CAPONATA
A delicious and easy-to-prepare mix of fennel bulb, aubergine and globe artichokes that is perfect for sharing with friends. Photograph Andrew Montgomery.
Provided by Aaron Bertelsen
Time 45m
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan or skillet over medium heat. Add the onion, cover and leave for 10 minutes to sweat down, stirring every so often.
- Meanwhile, prepare the globe artichokes, if using. Remove the leaves until only the innermost leaves and hearts remain. (You can keep the outer leaves to steam and then eat with vinaigrette or aioli - delicious.) Trim the stems and hard leaf remnants around the bottoms, and use a vegetable peeler to peel the stems, removing the tough exterior. Chop the hearts in half and use a spoon to remove the hairy chokes. Cut in half again so you are left with quarters of artichoke heart. If you are not using them immediately, rub with a little lemon juice to stop discolouration.
- Add the garlic, spring onions, fennel, aubergine, tomatoes (fresh and tinned), artichoke hearts, vinegar, capers and pumpkin seeds to the frying pan with the onion, cover and simmer for 10 minutes, or until all the vegetables are tender but not too soft.
- Add the herbs and cook, uncovered, for another 5 minutes to allow the flavours to combine. Season with salt and pepper and serve warm or at room temperature, spooned over toasted bread.
ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)
Categories Garlic Tomato Vegetable Side Sauté Artichoke Winter Family Reunion Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make tomato sauce:
- Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
- Prepare vegetables:
- Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
- Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
- Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.
SLOW COOKER ARTICHOKE CAPONATA
This is essentially a relish of vegetables. While most caponatas feature tomatoes and eggplant, they can really include anything in season. This brightly flavored version is a concoction of late winter and early spring vegetables, delicious as a first-course salad or topper for your favorite flatbreads or crostini. I serve it with roasted chicken, duck, and even fish. It adds springtime flair to any table, and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top for a crunchy snack. READ MORE
Provided by Recipe By Laura Frankel
Categories Appetizers
Yield 6
Number Of Ingredients 19
Steps:
- Preheat a slow cooker to High.
- Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Cook the fennel and leeks until lightly browned and softened, about five minutes. Stir in the garlic, tomato paste, wine, and raisins and continue cooking for one minute more.
- Transfer the mixture to the slow cooker insert. Cover and cook on High for three hours.
- To clean the fresh artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Leave the stem intact-it gives the artichoke a pretty shape. If you like, peel some of the tough green fibers from the outside of the stem with a paring knife. Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with the lemon juice to keep the artichokes from turning dark.
- Add the pine nuts, artichokes, mint, parsley, and thyme to the vegetable mixture. Add salt and pepper to taste. Cover and cook on High for one hour more.
- Serve the caponata warm or cold. Drizzle with additional olive oil, and garnish with fennel fronds or chopped mint, if desired.
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GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 45 minsServings 6
- In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.
- Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
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- Using a sharp knife, trim the artichoke stems to 1 inch and cut off 1 inch from the tops. Using kitchen shears, trim 1/2 inch from the leaves. Halve the artichokes lengthwise and, using a melon baller or spoon, scoop out the small spiky leaves and hairy chokes; leave a few layers of leaves. Rub the cut parts of the artichokes with the halved lemon and set them, cut side down, in a large steamer basket. Steam the artichokes over boiling water until the hearts are tender, about 10 minutes.
- In a large deep skillet, heat 1/4 cup of the oil until shimmering. Add the fennel and onion and cook over moderately high heat, stirring, until translucent, about 5 minutes. Add the garlic and thyme, season with salt and pepper and cook until the vegetables are just beginning to brown, about 4 minutes longer. Remove from the heat and let cool slightly, then stir in the chopped parsley.
- Preheat the oven to 375°. Toss the bread crumbs with 1 tablespoon of the oil and spread them on a baking sheet. Toast for about 3 minutes, or until golden. Transfer the crumbs to a plate. Raise the oven temperature to 450°.
- Heat 1 tablespoon of the oil in a very large skillet. Pat the artichokes dry and add them to the skillet, cut side down. Cook over moderate heat until deep golden, about 4 minutes. Arrange the artichokes, cut side up, in a large baking dish and fill them with the fennel mixture. Sprinkle with the toasted bread crumbs and bake for about 15 minutes, or until heated through.
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