ARTICHOKE TARTAR SAUCE
Make and share this Artichoke Tartar Sauce recipe from Food.com.
Provided by Sandi From CA
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke bottoms and dice them into small pieces.
- Place them in a bowl with the remaining ingredients and mix with a spoon until blended.
- Chill for 30 minutes before using.
Nutrition Facts : Calories 228.2, Fat 16.5, SaturatedFat 2.4, Cholesterol 12.7, Sodium 515.6, Carbohydrate 20.1, Fiber 3.9, Sugar 3.7, Protein 2.9
CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART
Provided by Food Network
Categories main-dish
Time 1h50m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
- Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
- Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
- In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
- In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
- Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
- Top with the fresh herbs. Serve warm and immediately.
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
ARTICHOKE TARTARE
Make and share this Artichoke Tartare recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice.
- Grind the cumin seeds and toast for 4 minutes. Set aside.
- Poach the eggs in the vinegar. Keep warm after removing from water.
- Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes.
- Place on serving plate with eggs. Drizzle with flavored oil.
Nutrition Facts : Calories 321.4, Fat 12.6, SaturatedFat 2.6, Cholesterol 211.5, Sodium 1265, Carbohydrate 41.7, Fiber 19.6, Sugar 4, Protein 19.2
SALMON CAKES WITH ARTICHOKE TARTAR SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
- For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
- Transfer to a serving platter and serve with the tartar sauce.
ARTICHOKE TORTE
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Provided by Tara Parker-Pope
Categories main course
Time 1h
Yield 24 Pieces, serves 6 to 8 as an appetizer
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
- Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
- Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
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