Artichoke Garlic And Bacon Muffins Food

ROASTED ARTICHOKES RECIPE (EASY!)

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• Repeat steps 2 and 3 with all three artichokes.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

BACON AND ARTICHOKE PASTA

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD

Steps:

• Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
• Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
• Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
• Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

WARM ARTICHOKE AND BACON DIP

Steps:

• For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
• For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
• Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
• Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

ARTICHOKES AU GRATIN

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.
• Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.

BACON WRAPPED ARTICHOKES

Steps:

• Cut your bacon strips in half. Wrap a half slice of bacon around each quarter of an artichoke. Spear with a toothpick to hold it together.
• Place in a foil-lined jelly roll pan. Drizzle a little of the extra artichoke oil on top.
• Bake at 425 for 12-15 minutes (until bacon is crisp).
• Put on a plate and serve.

ARTICHOKES AU GRATIN

Steps:

• Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

ARTICHOKE BOTTOMS AU GRATIN

Steps:

• Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
• Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
• Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

ARTICHOKE GARLIC AND BACON MUFFINS

Steps:

• Heat oven to 390°F.
• Grease a standard 12 cup muffin pan.
• Fry the breadcrumbs and garlic in the butter until just crisp.
• Break the egg into a measuring cup and beat it lightly with a fork.
• Add enough of the water to make a full 1 cup.
• Mix the egg and water with the flour, salt, baking powder that have been mixed in another bowl.
• Before stirring also add the cheese, artichoke and bacon (if using).
• Stir together gently until just moistened.
• Place the batter in the prepared pan and top with the saved crumbs.
• Bake for 10 - 15 mins or until a tester comes out clean.