BAKED ARTICHOKES WITH BREADCRUMBS
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
- Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
- Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
- Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.
Nutrition Facts : Calories 119 g, Fat 8 g
CROSTINI OF ARTICHOKES & CHIVES
A sophisticated starter that takes just minutes to put together
Provided by Orlando Murrin
Categories Starter
Time 15m
Number Of Ingredients 8
Steps:
- Drain the tin of artichoke hearts and put them in a food processor with a good squeeze of lemon, the crushed garlic clove, 1 tbsp of the extra virgin olive oil, the Parmesan, a good pinch of salt and plenty of black pepper. Pulse to a chunky purée, scraping down the sides once or twice. Stir in a few snipped chives. This can be made a day ahead and chilled.
- Grill 12 slices of the baguette on each side until golden, rub lightly with the cut garlic clove and brush with the rest of the extra virgin olive oil. Spread generously with artichoke mix, scatter over Parmesan shavings and remaining chives, grind over pepper and serve.
Nutrition Facts : Calories 174 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STUFFED ARTICHOKE BOTTOMS
These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.
Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKES WITH GARLIC, CHIVES AND CHEESE
Provided by Florence Fabricant
Categories side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Stir lemon juice into a large pot of water. Remove outer leaves from artichokes. Cut each artichoke in half vertically, then use a paring knife to remove inner core, with all purple leaves and fuzz. Pull off remaining leaves except for a couple of soft inner layers. Pare base and stems down to the flesh. Drop each artichoke into pot of water as it is trimmed. Bring to a boil, reduce to a simmer and cook 15 to 18 minutes, until tender. Drain artichokes and place on paper towel to cool.
- Melt butter in a small saucepan over medium-low heat. Add garlic and chives. Cook, stirring occasionally, until butter and garlic begin to brown, 5 to 8 minutes. Remove from heat.
- Heat the broiler. Place artichokes, cut side up, in a shallow baking dish that can go to the table. Season with salt and place under broiler. When edges start to brown, spoon bread crumbs over artichokes, then garlic butter, then cheese. Place back under broiler for about a minute, until cheese softens but has not melted.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 2 grams, TransFat 1 gram
CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Mix it all together and eat up!
ARTICHOKE CHEESE DIP
Provided by Food Network
Categories appetizer
Time 55m
Yield 10 servings as a dip
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.
CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE
Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
- Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
- Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.
Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7
ORZO RISOTTO WITH SAUSAGE AND ARTICHOKES
From Food & Wine, March 2008- This is very easy to make, and yummy! If you like spicier food, use either a spicy italian sausage, or try adding some pepper flakes with the onions and garlic. I would recommend chopping the artichokes a little more finely, I found them to be too chunky as the recipe is written.
Provided by IngridH
Categories One Dish Meal
Time 45m
Yield 4 main dish servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet.
- Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
- Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the orzo and cook, stirring, about 3 minutes.
- Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
- Season with salt and pepper.
- Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
- Cook, stirring until heated through, about 4 minutes.
- Serve immediately, passing extra grated cheese at the table, if desired.
Nutrition Facts : Calories 823.8, Fat 42.6, SaturatedFat 13.8, Cholesterol 74.9, Sodium 1688.4, Carbohydrate 69.6, Fiber 8.1, Sugar 8.3, Protein 39.4
ARTICHOKE MAC AND CHEESE
Treat your family to a gussied up version of a classic with Artichoke Mac and Cheese recipe. Artichoke Mac and Cheese includes garlic, four kinds of cheese, artichoke hearts, baby spinach and panko bread crumbs for extra crunch!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl. Stir in remaining milk and garlic. Microwave on HIGH 1 min.; stir. Microwave additional 1 to 2 min. or until slightly thickened, stirring every 30 sec. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
- Drain pasta. Add to artichoke mixture; mix well. Spoon half into 2-qt. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese. Repeat layers. Top with combined bread crumbs and remaining Parmesan.
- Bake 30 to 35 min. or until pasta mixture is heated through and top is golden brown.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 5 g, Protein 22 g
GARLIC ARTICHOKES
This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!
Provided by Geema
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the stems of the artichokes.
- With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
- Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
- Now cut each artichoke in half through the stem, from the top to the bottom.
- Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
- Melt the 3 tablespoons butter in a large saute pan.
- Add the garlic and saute over medium low heat to flavor the butter.
- Arrange the artichoke halves cut side down in the pan.
- Saute for about 5 minutes or so, until just lightly browned.
- Add the wine and the seasonings.
- Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
- CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
- ADD MORE WINE IF NEEDED.
- Test the doneness of the artichokes by piercing with a fork.
- It should penetrate easily.
- Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
- Dip the leaves and the delicious heart in the butter and enjoy.
Nutrition Facts : Calories 297.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 282.5, Carbohydrate 12.2, Fiber 4.8, Sugar 1.8, Protein 3.2
ARTICHOKES BAKED WITH GOAT CHEESE
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
- Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
- Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram
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