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.
MARINATED ARTICHOKE HEARTS RECIPE
Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.
Provided by Florentina
Categories Appetizer
Number Of Ingredients 10
Steps:
- In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
- Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
- Bring to room temperature about 20 minutes before serving.
Nutrition Facts : Calories 164 kcal, Carbohydrate 3 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
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 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.
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
HOMEMADE MARINATED ARTICHOKE HEARTS
Delicious homemade artichoke hearts are an amazing thing to serve as part of an appetizer party or to give as a hostess gift. They're also great to have in your fridge for adding to salads, omelets, and pasta dishes.
Provided by Christine Pittman
Categories Appetizer
Time P1DT15m
Number Of Ingredients 8
Steps:
- Into a clean 16-24 ounce jar put the garlic, red pepper flakes, dry oregano leaves, and peppercorns.
- Add the artichoke hearts.
- Measure the water and cider vinegar into a small sauce pot. Heat to a boil over high heat. Pour over the artichoke hearts until 3/4 covered in liquid. You may not need all of the liquid depending on the size of your jar.
- Pour olive oil over the artichoke hearts until they are fully covered.
- Put on the lid and shake well.
- Cool on the counter. Refrigerate for 24 hours before serving. They'll keep in the fridge for 1 week.
Nutrition Facts : Calories 113 calories, Sugar 0.6 g, Sodium 30.7 mg, Fat 9.5 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 3 g, Protein 1.5 g, Cholesterol 0 mg
EASY CHICKEN MARINARA WITH ARTICHOKES
I concocted this recipe one night when I wasn't planning on cooking and had to throw something together last minute. It is so simple, no mess, healthy and delicious.
Provided by Cooks with love
Categories One Dish Meal
Time 45m
Yield 4 Chicken Breasts, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Rinse and pat dry chicken.
- Spray pan (i use disposable) with cooking spray or spread a little olive oil on pan.
- Place chicken in pan.
- Pour sauce over chicken.
- Spread artichoke hearts over chicken.
- Bake for approximately 40 minutes.
Nutrition Facts : Calories 651.4, Fat 12.6, SaturatedFat 2.1, Cholesterol 136.9, Sodium 2712.7, Carbohydrate 67, Fiber 12.7, Sugar 36.7, Protein 69.3
BEST GRILLED ARTICHOKE RECIPE
Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.
Provided by Izzy
Number Of Ingredients 4
Steps:
- Prepare the grill for direct and high heat.
- Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
- Place the seasoned artichoke halves on the grill, cut-side-down.
- Cover and grill for 5-10 minutes until they're cooked through.
- Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 120 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
MARINATED ARTICHOKES AND MUSHROOMS
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
Provided by joanna_giselle
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the mushrooms and artichokes well.
- Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
- Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
- Serve with crusty bread, sliced tomatoes and feta cheese.
MARINATED ARTICHOKE HEARTS
Tender, delicious homemade marinated artichoke hearts are quick and easy to make.
Provided by Katie Berry
Categories Condiment
Time 15m
Number Of Ingredients 7
Steps:
- Rinse the artichoke hearts under cold water and pat dry with paper towels.
- Over low heat, combine artichoke hearts, olive oil, salt, thyme, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature. Stir in lemon juice.
- Let cool for 30 minutes. They'll taste even better if you wait overnight.
Nutrition Facts : ServingSize 1 heart, Calories 80 kcal, Carbohydrate 6 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 1 g, Sugar 1 g
RECIPES WITH ARTICHOKES - BAKED ARTICHOKE HEARTS
These delicious roasted artichoke hearts are a great appetizer or side dish!
Provided by This Healthy Table
Categories Roundup
Time 33m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Pat the artichoke hearts dry with a paper towel.
- Toss the artichoke hearts with olive oil, sea salt, and black pepper.
- Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
- Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
- Place the roasted artichoke hearts on a serving plate and serve immediately.
Nutrition Facts : Calories 61 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
More about "easy marinated baby artichokes food"
MARINATED BABY ARTICHOKES WITH DILL AND ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Squeeze the juice from a lemon half into a large bowl of water, and add the half to the bowl. Working with 1 artichoke at a time, cut off and discard the stem. Pull off the dark outer leaves and trim any dark green patches from the base. Using a serrated knife, cut off the top third of the artichoke. Rub all over with the remaining lemon half and add to the lemon water.
- Bring a medium saucepan of water to a boil and add a large pinch of salt. Drain the artichokes and add them to the boiling water. Cover and simmer over moderate heat until tender, about 15 minutes. Drain the artichokes and pat dry.
- Meanwhile, in a shallow serving dish, combine the lemon juice, olive oil, garlic, capers, dill and ginger. Add the artichokes and toss so they’re thoroughly coated with the marinade. Cover and refrigerate the artichokes, stirring occasionally, for at least 4 hours or overnight. Let the dish return to room temperature before serving.
THIS 5-MINUTE CANNED ARTICHOKE HEARTS RECIPE WILL CHANGE ...
From bonappetit.com
Estimated Reading Time 4 mins
10 BEST MARINATED ARTICHOKE SALAD RECIPES - YUMMLY
From yummly.com
10 BEST COOKING WITH MARINATED ARTICHOKE HEARTS RECIPES ...
From yummly.com
14 RIDICULOUSLY SIMPLE WAYS TO ENJOY MARINATED ARTICHOKE ...
From jeffsgardenfoods.com
EASY SLOW-COOKER MARINATED BABY ARTICHOKES - OCEAN MIST
From oceanmist.com
THE BEST BALSAMIC GRILLED BABY ARTICHOKES, A SIMPLE ...
From foodal.com
5/5 (1)Total Time 1 hr 15 minsCategory VegetablesCalories 467 per serving
- Cut the artichokes in half vertically through the stem, and place in a gallon zip-top bag. Add the balsamic mixture, press most of the air out the the bag, and seal. Toss to distribute the dressing evenly. Let marinate in the refrigerator for 1 hour.
- Heat the grill to medium-high. Place the artichokes cut side up and cook until lightly charred, about 7 minutes. Flip and cook until the underside is lightly charred, another 7 minutes or so.
- To eat, peel the bottommost leaves off the outside of an artichoke half, then bite off the entire bottom portion. You’ll be left with the tougher, fibrous tops, which can be discarded. This is a messy dish – have napkins close at hand!
MARINATED ARTICHOKES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 107 per serving
- Grate peel from lemon and reserve; you should have about 1 tablespoon. Cut lemon in half and squeeze juice into a large bowl, discarding any seeds; fill bowl halfway with water.
- Break off artichokes' coarse green outer leaves down to tender yellow inner leaves (easily pierced with your fingernail). Cut off thorny tips and pare away fibrous green layers from bottoms. Cut each artichoke into quarters lengthwise; with a spoon, scoop out and discard fuzzy centers. Cut quarters into 1/2-inch wedges (if using baby artichokes, leave quarters whole). As you work, drop pieces into bowl with water and lemon juice.
- Drain artichokes. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir 2 tablespoons olive oil, garlic, grated lemon and orange peel, and chili flakes until mixture is fragrant, about 2 minutes. Stir in artichokes, 1/2 teaspoon salt, and cracked pepper. Reduce heat to medium and pour in 1/2 cup water; cover and cook until water has been absorbed and artichokes are tender when pierced, about 15 minutes.
- Remove from heat and stir in vinegar and remaining 2 tablespoons olive oil. Pour into a shallow bowl and let cool to room temperature. Before serving, stir in parsley and add more salt to taste.
MARINATED ARTICHOKES - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 50 minsCategory Vegetables-ArtichokesCalories 368 per serving
- Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot.
- Cut off about 1/3 from the top, and place the cleaned artichoke immediately in a bowl of water with one of the lemon halves, to prevent discoloration.
- Place the wine in a heavy pot, and add the artichokes, garlic and lemon half, and cook over medium heat until they are fork tender, about 20 to 25 minutes.
MARINATED BABY ARTICHOKES ANTIPASTO SALAD - LOW CARB - I ...
From ibreatheimhungry.com
5/5 (4)Servings 4Cuisine MediterraneanCategory Low Carb Artichoke Recipe
- Trim the stems to about 1 inch in length, and then pare off any stringy outer parts from the stem.
SIMPLE PASTA BAKE WITH MARINATED ARTICHOKES • SIMPLE GRAY ...
From simplegraytshirt.com
Cuisine ItalianTotal Time 35 minsCategory PastaCalories 417 per serving
- cook pasta according to directions on the box for al dente. the pasta will keep cooking as it bakes
- mix remaining ingredients except for 1/2 cup shredded cheese and artichokes in a large mixing bowl
EASY MARINATED ARTICHOKE RECIPE (WITH LEMON - CLEAN CUISINE
From cleancuisine.com
5/5 (2)Total Time 25 minsEstimated Reading Time 6 mins
- Place the frozen artichokes, olive oil, garlic, rosemary, salt and black pepper in a medium size saucepan and simmer over low heat for 18 minutes.
- Stir in the lemon juice, then cool to room temperature before storing in a glass jar in the refrigerator for later use.
MARINATED ARTICHOKES RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine BritishCategory AppetisersServings 20Total Time 1 hr 45 mins
- Halve lemons, squeeze juice and place juice and squeezed halves into a large stock pot. Add 2L water. Remove small leaves from stalks and around the bases of the artichokes. Trim stalks to 6cm and peel off tough skin with a vegetable peeler. Using a bread knife, cut off the top 3cm from each. Rinse under running water, gently prising the layers open to allow the water to penetrate. Place into the stock pot along with bay leaves and half of the garlic. Top up with enough water to cover. Place an upturned plate or lid on top of the artichokes so they remain submerged.
- Bring to the boil over high heat. Reduce to low. Cook for 45 minutes until tender and the outer leaves can easily be removed.
- Transfer artichoke to a chopping board. Stand stalk side pointing upwards onto a board. Cut in half down through the stem and head. Using a small spoon, knife or fingers, carefully remove the hairy choke in the centre as this is unpleasant to eat. Pack halves into a clean container. Repeat with remaining artichokes.
- Combine oil, vinegar, parsley, chilli and remaining garlic in a bowl. Pour over artichokes. Cover container and refrigerate overnight.
EASY MARINATED ARTICHOKE HEARTS - FOODTASIA
From foodtasia.com
Ratings 17
- Sprinkle on top sliced garlic, dried Italian herbs, peppercorns, chili flakes, and salt. If you have more than one layer of artichokes in the jar, you can sprinkle in some of the garlic and herbs between layers.
- Pour on top lemon and olive oil to cover. Put on the lid and shake gently to coat all the artichokes and evenly disperse the dressing.
17 ARTICHOKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Roasted Whole Artichokes. An easy and delicious way to cook artichokes is steaming. This oven method has you wrap the veggies in pockets of aluminum foil, effortlessly steaming them with garlic.
- Artichoke and Sun-Dried Tomato Pasta. Frozen or jarred artichoke hearts combine with sun-dried tomatoes and olives for a pantry meal that only takes minutes to whip up.
- Spinach and Artichoke Dip. No one can resist warm, gooey spinach and artichoke dip. This recipe uses marinated artichoke hearts for extra flavor, but frozen, thawed hearts or fresh, cooked hearts work just as well.
- Chicken, Artichoke, and Mushroom Casserole. This tasty main dish recipe calls for just 6 ingredients and pairs with a range of dishes. Try serving the chicken casserole over pasta or with bread to soak up the sauce.
- Italian-Stuffed Artichokes. Stuffed artichokes are an impressive spring appetizer or side dish for an Italian meal. A simple filling of seasoned breadcrumbs, cheese, and parsley adds crispy texture and herbaceous flavor to the roasted artichokes.
- Instant Pot Artichokes With Lemon-Garlic Aioli. The Instant Pot is excellent for steaming tough veggies like artichokes. The device cuts down the cooking time, and the lemon aioli is perfect for dipping.
- Spinach and Artichoke Stuffed Chicken Breast. Marscapone cheese, wilted spinach, and artichokes make a delicious and vibrant filling for stuffed chicken breasts.
- Cream of Artichoke Soup. This recipe uses whole, fresh artichokes to make a luxurious cream of artichoke soup. Once the artichokes are cooked, the soup only takes a few minutes to blend and serve.
- Italian Pasta Salad. Filled with fresh veggies and tossed with a flavorful dressing, Italian pasta salad makes a colorful side dish or light, make-ahead lunch.
- Boursin Stuffed Mushrooms. Vegetarian stuffed mushrooms are perfect party food. With a flavorful filling of cheese, red pepper, and artichokes, the dish is finished with a crispy breadcrumb for the ideal bite.
EASY MARINATED ARTICHOKE HEARTS | FOODTASIA | RECIPE ...
From pinterest.com
5/5 (17)Estimated Reading Time 1 min
ITALIAN STYLE MARINATED BABY ARTICHOKES - RECIPES
From jackieshappyplate.com
Cuisine ItalianEstimated Reading Time 2 minsCategory Side Dish
MARINATED BABY ARTICHOKES WITH HOT PEPPER RECIPE | EPICURIOUS
From epicurious.com
Servings 2
MARINATED BABY ARTICHOKES – O-LIVE & CO.
From us.o-liveandco.com
Estimated Reading Time 1 min
MARINATED ARTICHOKES WITH ROCKET, ALMONDS AND PARMESAN ...
From greatbritishchefs.com
Servings 2-4Category Side
MARINATED FRESH BABY ARTICHOKES | CUESA
From cuesa.org
Estimated Reading Time 3 mins
EDITORS' PICKS: HEALTHY ARTICHOKE RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 8 mins
BABY ARTICHOKES, FAVAS, AND ARUGULA WITH MARINATED ...
From foodnetwork.com
Servings 4Category Main-DishAuthor Traci Des JardinsDifficulty Intermediate
MARINATED BABY ARTICHOKES WITH DILL AND FRESH GINGER RECIPE
From delish.com
Servings 4Total Time 45 minsEstimated Reading Time 2 mins
EASY MARINATED ARTICHOKES | RECIPE | ARTICHOKE RECIPES ...
From pinterest.com
Estimated Reading Time 4 mins
MARINATED OCTOPUS, ARTICHOKES WITH FOCACCIA RECIPES - FOOD ...
From foodnewsnews.com
MARINATED BABY ARTICHOKES RECIPES
From tfrecipes.com
BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP RECIPE ...
From kitcheninfinity.com
ANTIPASTO SALAD WITH MARINATED ARTICHOKES - ALL ...
From therecipes.info
EASY MARINATED ARTICHOKES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES WITH ARTICHOKE HEARTS - TASTE OF HOME
20 ARTICHOKE RECIPES EVERYONE WILL LOVE | FOOD & WINE
From foodandwine.com
BABY ARTICHOKES - OCEAN MIST FARMS
From oceanmist.com
EASY MARINATED ARTICHOKES - REVIEW BY BUNKYLION ...
From allrecipes.com
EASY GARLIC AND ROSEMARY MARINATED BABY ARTICHOKES
From thatrecipe.com
FRIED MARINATED ARTICHOKES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love