Braised Greek Artichoke Bottoms With Lemon And Olive Oil Food

ARTICHOKE BOTTOMS BRAISED IN OLIVE OIL WITH GARLIC AND MINT

Steps:

• Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.
• Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.
• Trim remaining artichokes in same manner.
• Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature.

LEMON BRAISED ARTICHOKES

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL

Steps:

• Trim artichokes into hearts:
• Add lemon halves to a large bowl of cold water, squeezing to release juice.
• Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
• Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
• Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
• Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
• Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
• Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy larrge skillet over medium high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
• Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
• Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
• Uncover; stir in artichokes and 2 tablespoons oregano.
• Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
• Stir in 1 Tablespoon oregano.
• Season with salt and pepper.

LEMON BRAISED ARTICHOKES OVER PASTA

Steps:

• For the Herbes de Napa:.
• Combine all ingredients.
• Store in an airtight container away from light and heat for up to 4 months.
• yields 3/4 cup.
• For the Artichoke Hearts:.
• Preheat the oven to 375 degrees F.
• Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
• Mix well and set aside while preparing the artichokes.
• Snap outer leaves from an artichoke.
• Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
• Cut the heart in half and scrape out the choke with a spoon.
• Cut each piece in half again.
• As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
• When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
• Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
• Remove from the oven and let cool in the cooking liquid.
• Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
• Serve them as an appetizer salad on their own with their braising liquid.
• Make sure to have crusty bread on hand to sop up the juices.
• Slice or roughly chop and scatter across a cheese pizza.
• Be sure to drizzle some of the braising liquid on the pizza as well.
• Roughly chop and add to a risotto at the last minute just to heat through.
• Add some of the braising liquid, too, to flavor the risotto.
• Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
• Drizzle with olive oil just before serving.
• For the Pasta:.
• Cook fettuccine according to package directions.
• While pasta is cooking, heat olive oil in a large skillet over medium heat.
• Add garlic.
• When garlic is golden, add the oregano and broth.
• Bring to a simmer, stir in the spinach to wilt.
• Add the artichokes and heat through.
• Drain the pasta and place in a serving bowl.
• Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
• Sprinkle with Parmesan and serve.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
• Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
• Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
• Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
• Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
• Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.