Garlic And Herb Marinated Artichokes Food

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

GARLIC & HERB ARTICHOKE SALMON

Steps:

• Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

GARLIC AND HERB STEAK MARINADE

Steps:

• Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.

GARLIC AND HERB MARINATED ARTICHOKES

Steps:

• To make the marinade, whisk together the garlic, oil, herbs and lemon juice in a bowl then season with salt and cracked black pepper.
• Drain the artichokes and add to the bowl with the capsicum.
• Mix well to coat.
• Cover and marinade in the refrigerator overnight.
• These will keep in the refrigerator in an airtight container for a week.

MARINATED ARTICHOKES

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.

EASY MARINATED ARTICHOKES

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.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

LEMON, HERB & GARLIC MARINADE

Steps:

• Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
• Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
• Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
• Now stir in the lemon juice and the olive oil and mix together.
• Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
• Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
• Pour any marinade left in the bowl over the meat while it cooks.

MARINATED ARTICHOKES AND MUSHROOMS

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.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
• Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
• Use scissors to remove any remaining leaf tips.
• Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
• Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat.
• Add the garlic, and saute for about 1 minute to flavor the butter.
• Arrange artichoke halves cut-side down in the skillet.
• Saute for about 5 or 10 minutes, or until lightly browned.
• Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
• A fork should easily pierce the stem.