Artichokes In A Garlic And Olive Oil Sauce Food

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

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.

PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of water to a boil and add salt.
• Add pasta, cook for 8 to.10 minutes, until almost done and drain, reserving 1/4 cup water.
• Heat the olive oil and melt the butter in a skillet over medium heat.
• Add the garlic, and artichoke hearts and cook 5 minutes, until heated through.
• Add the cooked pasta to the pan and toss for a few minutes.
• Add pasta water and Parmesan cheese to taste and stir thoroughly before serving.

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
• To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

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.

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE

Steps:

• Heat oil in a sauteé pan over medium high heat.
• Add garlic and artichokes and season with salt and pepper.
• Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
• Simmer about 10 minutes.
• Serve hot.

ARTICHOKES BRAISED WITH GARLIC AND THYME

Steps:

• Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
• Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
• Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
• Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL

Steps:

• Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
• Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

ARTICHOKES AND AIOLI SAUCE

Steps:

• In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
• Remove descolored leaves, snip off the spiky ends.
• Wash the artichokes in cold water and drain.
• Place artichokes in bottom of kettle, standing on base.
• Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
• While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
• Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
• Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
• Continue until all oil has been used.
• Mixture should be thick.
• Add lemon juice, salt and pepper; blend a few seconds more to mix well.
• Refrigerate, tightly covered.
• Drain artichokes well.
• Let cool slightly.
• Using finger, pull out leaves at center.
• With teaspoon, remove hair choke from cavity.
• Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE

Steps:

• Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
• Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
• Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
• While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
• When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
• To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY

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.

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.

ARTICHOKE BOTTOMS BRAISED IN OLIVE OIL WITH GARLIC AND MINT

Steps:

• Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.
• Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.
• Trim remaining artichokes in same manner.
• Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature.

ARTICHOKE AND OLIVE MARINARA SAUCE

Steps:

• In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
• Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
• Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
• Enough for 1 lb of pasta, such as penne.

ARTICHOKES WITH GARLIC SAFFRON SAUCE

Steps:

• Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
• While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

ARTICHOKES BRAISED IN OLIVE OIL

Steps:

• In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
• Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
• Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY

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.