EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
MARINATED ARTICHOKES
As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.
Provided by Amanda Freitag
Time 2h
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
- Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
- Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
- Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
- Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EASY MARINATED BABY ARTICHOKES
These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
- Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
- Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.
EASY BRAISED ARTICHOKES
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Provided by breezermom
Categories Lemon
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
- Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
- Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
- Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
FRIED MARINATED ARTICHOKES
Steps:
- Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
- Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
- Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.
MARINATED BABY ARTICHOKES
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
- Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
- Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
"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.
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