EMMANUEL'S BAKED ARTICHOKE HEARTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
ARTICHOKE HEARTS IN OLIVE OIL
Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.
Provided by Dinu9582
Categories Vegetable
Time 30m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cube the onions, potatoes and the carrots (1/4 inch thick).
- Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
- In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
- Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
- Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
- Serve cold.
Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
An interesting side dish that's done in a matter of minutes! So simple, yet this dish adds elegance to any meal!
Provided by yooper
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add garlic and 1 tablespoon parsley; stir 30 seconds.
- Add artichokes and stir to coat.
- Cover skillet, simmer until arichokes are tender, about 12 minutes.
- Uncover, simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes.
- Season with salt and pepper.
- Transfer to bowl; sprinkle with remaining 1 tablespoon parlsley.
Nutrition Facts : Calories 137.7, Fat 10.6, SaturatedFat 1.5, Sodium 55, Carbohydrate 9.9, Fiber 4.5, Sugar 0.1, Protein 3.2
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
Provided by Peggy Markel
Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.
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