Artichokes With Olives And Parmesan Food

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

ARTICHOKE & OLIVE DIP

Steps:

• Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

ARTICHOKES WITH OLIVES AND PARMESAN

Steps:

• Trim 1 inch from artichoke stems and a quarter inch from tops. Remove tough outer leaves. Using scissors, cut sharp tips off leaves. Fill a large saucepan with 5 quarts cold water. Squeeze the juice of 2 lemons into water and add lemon halves to saucepan. Add artichokes, 3 teaspoons salt, and 2 tablespoons olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in the heart with a paring knife, 25 to 30 minutes. Drain and let cool.
• In a small bowl, combine juice from remaining lemon (2 to 3 tablespoons), vinegar, mustard, remaining salt, and pepper. Whisk in remaining olive oil, shallots, olives, and 2 tablespoons Parmesan.
• Cut stems of artichokes flush to the base and serve on the side, if desired. Spoon dressing evenly over artichokes. Sprinkle with remaining Parmesan and serve.

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.

STUFFED ARTICHOKES

Steps:

• Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.
• Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.
• Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

ROASTED ARTICHOKES RECIPE (EASY!)

Steps:

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

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.

ARTICHOKE, OLIVE & LEMON PASTA

Steps:

• Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
• Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

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, LEMON & PARMESAN PASTA

Steps:

• Cook the spaghetti following pack instructions.
• Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
• Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.

HOT ARTICHOKE & GREEN OLIVE PARMESAN DIP

Steps:

• Heat oven to 350ºF.
• Mix all ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

PENNE WITH ARTICHOKES AND BLACK OLIVES

Steps:

• In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
• Lower heat and simmer for 5 minutes.
• Place pasta in serving bowl and pour artichoke sauce over pasta.
• Sprinkle with parmesan cheese and serve.

PASTA WITH SAUTEED TOMATOES, OLIVES AND ARTICHOKES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated.
• Place pasta in a large bowl.
• Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.