Artichokes Roasted Food

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

ROASTED ARTICHOKE HEARTS RECIPE

Steps:

• Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
• In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
• Roast 15-18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.

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.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

ARTICHOKES ROASTED

Steps:

• Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
• Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
• Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
• (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
• Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
• Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
• Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

ROASTED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees.
• Toss the artichoke hearts with olive oil, thyme, salt, and pepper. Lay cut side down onto a baking sheet lines with parchment paper.
• Bake for about 30 minutes, turning halfway through, until the artichokes are golden.
• Serve hot or at room temperature with an extra drizzle of good olive oil and a squeeze of lemon.

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

ROASTED ARTICHOKES

Steps:

• Rinse artichokes.
• Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
• Mix all ingredients and pour over chokes.
• Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.

ROASTED WHOLE ARTICHOKES

Steps:

• Preheat the oven to 425 F. Tear off 4 large square pieces of heavy-duty foil.
• Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1 inch of the top. Quickly rub each artichoke with a cut lemon to keep them from discoloring.
• Rub a few drops of olive oil on each piece of foil and place an artichoke stem-side down on top. Stick a clove of garlic into the center of each artichoke and push down an inch or so.
• Gather up the corners of the foil and press together on top to tightly seal the artichoke (like a chocolate kiss). Repeat with the other artichokes.
• Enjoy.

THE MOST AMAZING ROASTED ARTICHOKES

Steps:

• Heat oven to 400°F.
• Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
• Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
• Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
• Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
• Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
• Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
• Serve the roasted artichokes warm with your desired dipping sauce.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

20 BEST WAYS TO COOK WITH ARTICHOKES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an artichoke recipe in 30 minutes or less!

BEST GRILLED ARTICHOKE RECIPE

Steps:

• Prepare the grill for direct and high heat.
• Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
• Place the seasoned artichoke halves on the grill, cut-side-down.
• Cover and grill for 5-10 minutes until they're cooked through.
• Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

ROASTED ARTICHOKES RECIPE (EASY!)

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• Repeat steps 2 and 3 with all three artichokes.

ROASTED SALMON & ARTICHOKES

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7. Line a large baking tray with greaseproof paper and rub with a little oil.
• Lay 8 pieces (roughly an arm's length each) of butcher's string at 5cm intervals widthways across the tray, then place one salmon fillet on top, skin side down.
• Toast the almonds in a dry frying pan until golden, tossing regularly, then tip into a food processor. Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer the crumbs over the salmon.
• Halve 1 lemon. Trim the fresh artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discoloration.
• Halve them, scoop out and discard the hairy chokes, then finely slice. Drain and roughly slice the jarred artichoke hearts, reserving the oil.
• Drizzle 1 tablespoon of artichoke oil into a large frying pan on a high heat and fry all the artichokes for 2 minutes. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat.
• Spoon the artichoke mixture evenly over the breadcrumb layer, drizzle with 1 more tablespoon of artichoke oil, then lay the other salmon fillet on top, skin side up. Arrange the bacon on top in a criss-cross pattern, and sprinkle over the thyme sprigs.
• Tie the string up and around both fillets to secure the filling. Drizzle over a little extra artichoke oil and sprinkle any excess crumbs back over.
• Place in the middle of the oven and immediately reduce the temperature to 180ºC/350ºF/gas 4. Roast for 35 to 40 minutes, or until the bacon and salmon skin are golden and crisp.
• Rest for 10 minutes, then serve with lemon wedges for squeezing over. Delicious with buttered new potatoes and a crisp green salad.

ARTICHOKES

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

RECIPES WITH ARTICHOKES - BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees F.
• Pat the artichoke hearts dry with a paper towel.
• Toss the artichoke hearts with olive oil, sea salt, and black pepper.
• Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
• Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
• Place the roasted artichoke hearts on a serving plate and serve immediately.

ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS

Steps:

• For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
• Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
• Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
• Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
• To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.