Baby Artichokes With Potatoes Garlic Olives And Shrimp 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.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
• Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
• Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• 1. Prepare arichokes by trimming stem, cutting off pointed tips removing rough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into bowl of cold water with about 10 percent vinegar or lemon juice. 2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers. 3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

BABY ARTICHOKES WITH AIOLI

Steps:

• Cut 2 of the lemons in half and squeeze the juice into a large bowl filled with cold water; drop squeezed lemon halves into water. Set bowl of lemon water next to your work area. Working with 1 artichoke at a time, remove the top few layers of dark green leaves, exposing the tender yellow leaves below. With a sharp paring knife, pare away the tough, fibrous outer layer around the base of the artichoke, then trim the tip of the artichoke off to flatten the top; you should still have about 2 inches of leaves above each heart. Drop each artichoke into the bowl of lemon water, as it is prepared (otherwise artichokes will darken).
• To cook artichokes, place them on a rack in a pan above simmering water and steam, covered, until a knife slides easily through the base of the artichoke and leaves are tender, about 12 to 15 minutes. Remove artichokes and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
• To make the aioli, juice the remaining lemon. In a blender, puree the egg yolk with 2 tablespoons of the lemon juice, the garlic, and a hefty pinch of salt. (If using a food processor, use a whole egg.) With machine running, gradually pour in the extra-virgin olive oil in a very thin, steady stream. Then pour in neutral oil in a thin stream. Do not rush it; if you pour oil too fast, mayonnaise won?t thicken. When all the oil is incorporated, transfer aioli to a serving bowl and season, to taste, with more lemon juice and salt. Serve at once with cooled artichokes. If made ahead, cover with plastic wrap and refrigerate aioli and artichokes up to 1 day.

BABY ARTICHOKES WITH OLIVES EN PAPILLOTE

Steps:

• Preheat oven to 350 degrees. Cut four 16-by-13-inch pieces of parchment paper; set aside. Fill a medium bowl with water; squeeze 1/2 lemon into water. Cut each artichoke in half lengthwise. Remove tough outer leaves; trim sharp tips with scissors and stems with a paring knife. Transfer to lemon water to prevent discoloration.
• Place about 12 thyme sprigs and a few garlic slices in center of 1 piece of parchment; top with 4 artichoke halves. Season with salt and pepper. Drizzle with 2 teaspoons lemon juice, then 1 tablespoon oil. Place 4 olives on top.
• Make a parchment packet: Bring long sides of parchment together. Make 1/2 inch fold, and crease; repeat twice, creasing firmly after each fold. Fold short ends downward, 2 or 3 times, creasing firmly after each fold. Tuck folded ends under packet; transfer to a baking sheet.
• Repeat with remaining thyme, garlic, artichokes, lemon juice, and oil, for a total of 4 packets. Bake until artichokes are tender when pressed through packet, 25 to 30 minutes. Serve packets on plates with aioli and lemon wedges.

RAGOUT OF SHRIMP, ARTICHOKES AND POTATOES

Steps:

• Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer. Cook until they are barely tender, about 10 minutes. Drain and set aside.
• While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them. Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke. Cut into eighths and toss with the lemon juice.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, potatoes, parsley and garlic. Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
• While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
• When the artichokes and potatoes are tender, remove them from the skillet and set aside. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
• Add the remaining oil to the skillet and increase heat to medium. Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir. Add the remaining wine.
• Cook, stirring, until the wine just coats the bottom of the pan. Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.

SAUTEED BABY ARTICHOKES

Steps:

• Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and sauté them over moderately high heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the basil, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.

BABY ARTICHOKE GRATIN

Steps:

• Preheat the oven to 375F.
• Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
• Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
• In a small gratin dish large enough to hold them all, add the artichokes, the garlic, olive oil and white wine.
• Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.
• Usually this will take between 20 to 30 minutes.
• Remove the artichokes from the oven, and increase the temperature to 425F.
• Pour off any excess liquid from the cooked chokes, and set aside.
• Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.
• Drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown.
• Serve immediately, or at room temperature.