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.
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
Provided by littleturtle
Categories One Dish Meal
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
- Cover and cook on LOW for 8 hours.
- Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
- Return the chops to the pot and coat with sauce.
Nutrition Facts : Calories 462.9, Fat 25.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 227.9, Carbohydrate 12.8, Fiber 7.4, Sugar 1.9, Protein 45.2
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Make and share this Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper recipe from Food.com.
Provided by lazyme
Categories Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
- In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
- In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
- Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
- Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
- Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
- If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
- Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
Nutrition Facts : Calories 690.5, Fat 25.9, SaturatedFat 5.5, Cholesterol 11, Sodium 945.1, Carbohydrate 88, Fiber 4.2, Sugar 4.3, Protein 17.1
CHICKEN, FENNEL, AND ARTICHOKE FRICASSEE
There's incredible flavor in this one-skillet dish. Fennel and redonion intensify the braising liquid, which becomes a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
- Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.
ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO
Provided by Andrea Albin
Categories Sauce No-Cook Quick & Easy Artichoke Fennel Family Reunion Prosciutto Potluck Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
- Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.
ARTICHOKE QUICHE
Steps:
- In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper. Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisee and dressing, toss. Season with prosciutto and chopped fennel fronds.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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ROASTED ARTICHOKES AND PROSCIUTTO RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 325°. Squeeze some of the juice from the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and scoop out the furry choke with a spoon. Cut the artichoke halves in half again, rub with the lemon and add both the lemon and the artichoke to the lemon water. Repeat with the remaining artichokes.
- In a large, ovenproof skillet, combine the 3 tablespoons of lemon juice with the olive oil, garlic, thyme and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat, stirring the artichokes occasionally.
- Transfer the skillet to the oven and roast the artichokes for about 40 minutes, stirring a few times, until they are tender and browned in spots. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let cool.
- Arrange the prosciutto slices on a platter. Spoon the artichokes and their cooking liquid into a bowl and serve with bread and the prosciutto.
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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.
CHICKEN WITH ARTICHOKES & FENNEL - MY LIFE COOKBOOK
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Reviews 4Estimated Reading Time 4 minsServings 4Total Time 1 hr 5 mins
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- Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside.
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