Artichokes Milanese Food

ARTICHOKES MILANESE

Artichokes Milanese image

I use this for special meals such as Thanksgiving, Christmas and Easter. I also, remove any tough spots from the outer edges, if any, of the artichoke.

Provided by NYSherri

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
2 cups sliced fresh mushrooms
1 teaspoon salt
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 tablespoon fine dry breadcrumb
2 tablespoons fresh lemon juice
3 (15 ounce) cans artichoke hearts in brine, drained
1/2 cup parmesan cheese

Steps:

Melt butter in large, heavy skillet.
Saute mushrooms in butter until golden*.
*Halfway thru sprinkle mushrooms with salt, sweet basil, oregano and garlic powder.
Stir in bread crumbs and lemon juice; mix well.
Arrange artichoke hearts in greased shallow baking dish.
Spoon mushroom mixture over artichokes.
Sprinkle cheese over all.
Bake 350 degrees for 25 minutes or until bubbly and cheese is browned.

Nutrition Facts : Calories 220.9, Fat 13.7, SaturatedFat 8.5, Cholesterol 36, Sodium 1009.8, Carbohydrate 20.4, Fiber 8.9, Sugar 2.2, Protein 8.9

DIPPING SAUCE FOR ARTICHOKES

Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

EASY MARINATED ARTICHOKES

Easy Marinated Artichokes image

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Provided by KnifeForkandaSpoon

Categories Appetizers and Snacks

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
Seal the container and shake to emulsify the mixture.
Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

Drain artichoke liquid and slice hearts in quarters.
Clean and slice mushrooms.
Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
Sprinkle with salt & pepper.
Top with 1/4 of the breadcrumbs.
Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
Cover and bake in a 350 degree oven for 30 minutes.
Remove the cover and brown the top until golden in color and serve.

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Artichokes Milanese Food

ARTICHOKES MILANESE

I use this for special meals such as Thanksgiving, Christmas and Easter. I also, remove any tough spots from the outer edges, if any, of the artichoke.

DIPPING SAUCE FOR ARTICHOKES

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

An easy and elegant chicken dish. Perfect when served family-style on a platter.

EASY MARINATED ARTICHOKES

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

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