Artichoke Hearts à La Grècque Food

ARTICHOKE HEARTS A LA FRANCESE

Steps:

• Cut the artichoke hearts into quarters.
• Measure the flour into a shallow bowl and season it with salt and pepper.
• In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
• Set a plate by the bowl of flour.
• Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
• Heat the oil in a large skillet over medium heat.
• Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
• Continue with the remaining artichoke hearts.
• Cook for 2-3 minutes, or until golden brown.
• Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
• Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
• Sprinkle with salt and pepper.
• Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
• Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
• Carefully move the skillet in a circular motion as the butter melts.
• Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
• Taste for seasonings.
• Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
• Scatter the parsley on top.
• Serve immediately.

VEGETABLES à LA GRECQUE

Steps:

• In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
• Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
• Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
• Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
• Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
• Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

EMMANUEL'S BAKED ARTICHOKE HEARTS

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.

ARTICHOKE HEARTS AU GRATIN

Steps:

• Cut artichoke hearts into thin slices.
• Saute artichokes and garlic in butter until tender.
• Remove artichoke hearts to a shallow baking dish.
• Stir seasonings and flour into remaining butter.
• Slowly add milk, stirring constantly.
• Cook over low heat until thickened.
• Remove from heat.
• Slowly add liquid to egg and 1/4 cup of the cheese.
• Blend until smooth.
• Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
• Bake at 450 degrees for 15 minutes.

ARTICHOKE HEARTS AU GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
• Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
• Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.