Braised Artichokes With Pecorino Carciofi Al Tegame Food
BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)
Steps:
- Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
- Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
- When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
- After 10 minutes, the artichoke slices should be softening-if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
- Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.
BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)
This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009.
Provided by Manami
Categories Lemon
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
- Pour the olive oil into the skillet, and set it over medium heat.
- Scatter the garlic and onion in the pan.
- Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
- When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
- Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
- After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
- Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
- Cook uncovered for more caramelization if you like.
- Turn off the heat, and spread the artichokes out in the skillet bottom.
- Scatter the shredded cheese evenly on top, and cover the pan.
- Let it melt into the vegetables for several minutes before serving.
Nutrition Facts : Calories 176.3, Fat 9.3, SaturatedFat 1.3, Sodium 338.2, Carbohydrate 22, Fiber 9, Sugar 2.3, Protein 5.6
PASTA CARCIOFI
Make and share this Pasta Carciofi recipe from Food.com.
Provided by 964217
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dice chicken into 1 inch cubes put in a ziploc bag with the flour and salt and pepper and shake to coat.
- in a Large skillet brown chicken in Olive oil unitil golden. Remove and set aside.
- and alittle more oil to the pan and add garlic, tomatoes, artichokes, olives, sundried tomatoes, and gravymaster. cook for 5 minutes then add stock and wine simmer 5 minutes. Add chicken back in the pan. and the butter. simmer 10 minutes.
- boil the pasta of choice and drain. and the pasta to the sauce pan. top with grated cheese.
Nutrition Facts : Calories 986.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 110.8, Sodium 755, Carbohydrate 132.4, Fiber 18.6, Sugar 5.3, Protein 47.4
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