ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
JERUSALEM ARTICHOKE NICOISE SALAD WITH ROASTED CHICKEN
Steps:
- For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours.
- Preheat the oven to 350 degrees F.
- Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing.
- For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.
"NO FUSS" EASY BAKED ARTICHOKES
This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
Provided by sofie-a-toast
Categories Artichoke
Time 1h5m
Yield 1 artichoke, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
- Spread artichoke petals open as far as possible without snapping.
- Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
- Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
- Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
- Remove from oven and remove wrapping.
BAKED EGGS WITH ARTICHOKES AND PARMESAN
Categories Egg Breakfast Brunch Bake Valentine's Day Mother's Day Father's Day New Year's Day Parmesan Artichoke Spring Ramekin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
BAKED ARTICHOKES WITH CODDLED EGGS NICOISE
This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event, as in this recipe which makes for a dramatic presentation for eggs.
Provided by ngibsonn
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a large, sharp knife, slice one third off the top of each artichoke.
- Pull off the outer leaves and discard them.
- Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
- Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
- Place the artichokes in it and pour the wine and water over them.
- Bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife.
- Remove the artichokes from the casserole, reserving the cooking liquid.
- Leave the artichokes to cool, placing them upside down to drain off any liquid.
- Preheat the oven to 400° F.
- To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
- Place the artichokes in a baking dish and crack an egg into the center of each one.
- Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
- Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes.
- Stir in the tomatoes and basil and season to taste.
- Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.
Nutrition Facts : Calories 352.4, Fat 25.7, SaturatedFat 14.4, Cholesterol 281.4, Sodium 210.1, Carbohydrate 17, Fiber 7.3, Sugar 1.5, Protein 11.7
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