LEMON BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
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 AU GRATIN
This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
GRATIN OF YOUNG ARTICHOKES AND OLIVES
Steps:
- Preheat oven to 350 degrees F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the medium ones. Pull off and discard the tough, green outer leaves to expose the pale green hearts. Trim the dark stem end of each artichoke. Quarter the small artichoke hearts, or cut the medium hearts lengthwise into 8 wedges. With a small spoon or your fingers, scrape out any prickly inner leaves. As you work, drop the artichokes into the lemon water to prevent browning.
- Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them). Toast in the oven until lightly browned, stirring once or twice, 3 to 5 minutes. Set aside. Set oven temperature to 425 degrees F.
- In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring constantly, 2 minutes. Add the toasted bread crumbs and stir well to combine. Remove the skillet from the heat and add the olives, parsley, salt, and pepper, stirring well to combine. Set aside.
- Brush a shallow 12 X 8-inch baking dish with half the remaining oil. Drain the artichokes and pat dry with paper towels. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season the top lightly with salt and pepper, then drizzle with the remaining 1 tablespoon oil.
- Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350 degrees F. Cook until artichokes are almost cooked through and tender, about 10 minutes for the small, 15 to 20 minutes for the medium. Uncover the dish and bake for 10 minutes, or until the artichokes are tender when pierced with the tip of a sharp knife and the top is browned. (If the mixture appears too dry, add more broth as necessary around the edges of the dish.) Let cool slightly. Serve warm.
LEMONY ARTICHOKE AND ONION GRATIN
Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it.
Provided by NurseJaney
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Butter-spray 1 1/2 quart au gratin dish.
- In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
- TOPPING.
- Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
- Preheat oven to 350 degrees.
- Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.
GRATIN OF ARTICHOKE AND SWISS CHARD
This is an earthy dish I make over and over again all through the fall.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 servings as a side dish
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
- Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
- Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
- Heat the oven to 375 degrees F.
- Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
- Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
- Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.
ONION GRATIN
After looking at the kind review of Chef#296809, I have revised it and made it myself. A recipe adapted from the Chilean Fresh Fruit Association but with quite a few changes. The directions do not include the time to make the hard boiled eggs. If you love cooked onion, I hope you give this a try! DH and I think it is delicious. And a great way to use those leftover hard boiled eggs and bacon.
Provided by WiGal
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
- Add flour, stirring, and cook about 1 minute.
- Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
- Remove skillet from stove top and set aside to cool slightly.
- Preheat oven to 400*F.
- When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
- After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
- Pour the onion sauce into a lightly sprayed pie dish.
- Cover with layer of egg slices and sprinkle with cheese.
- Bake until lightly browned, about 15 minutes-depends upon your oven.
- Top with bacon crumbles.
- Allow to set for 5 minutes so that it will set up and be easier to plate.
Nutrition Facts : Calories 285.6, Fat 20.3, SaturatedFat 11, Cholesterol 176.6, Sodium 392.1, Carbohydrate 13, Fiber 1.4, Sugar 3.8, Protein 13.3
LEMONY ARTICHOKES AND CAPERS DIP
My daughter, then 10, bought me a jar of Artichokes and Capers Dip from the Bread Dip Company (Seattle). I lay in bed at night wondering if I should get back up and eat more! MMmmmmmm.... So, naturally, I duplicated it when I couldn't find it locally (well, I think it's close, anyway). According to their jar, serving suggestions ∗ Top on fish or chicken & bake ∗ Create a gourmet pizza ∗ Wonderful over pasta ∗ Spread on favorite sandwiches ∗ Sauté into fresh veggies ∗ Extraordinary in omelets Personally, I spooned it onto French bread slices and devoured it. IF I made enough to share, I'd serve it in a bowl with a small spoon surrounded by French bread rounds.
Provided by Chef AprilAllYear
Categories Vegetable
Time 10m
Yield 1 small jar, 10 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, process garlic until finely chopped.
- Add capers, ¼ cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
- Add the rest of the olive oil and artichokes. Pulse once to three times - you want to see artichoke pieces.
- Taste. May add a little more olive oil if necessary for a looser dip consistency.
Nutrition Facts : Calories 145.3, Fat 13.7, SaturatedFat 1.7, Sodium 321.9, Carbohydrate 5.9, Fiber 2.6, Sugar 0.7, Protein 1.6
LEMONY BACON-ARTICHOKE DIP
Move over, spinach-artichoke dip-bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings (3 cups).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.
Nutrition Facts : Calories 141 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 421mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
SPINACH ARTICHOKE GRATIN
Make and share this Spinach Artichoke Gratin recipe from Food.com.
Provided by nnreq
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray a 1 1/2 quart baking dish with cooking oil spray.
- In a food processor or blender, process cottage cheese, egg substitute, 3 Tablespoons parmesan, lemon juice, pepper and nutmeg until smooth Squeeze moisture from spinach.
- In a large bowl, combine spinach, cottage cheese mixture, and green onions.
- Spread half in baking dish.
- Cut artichoke hearts in half and pat dry with paper towels.
- Place in a single layer on spinach misture.
- Sprinkle with 2 Tablespoons parmesan.
- Cover with remaining spinach mixture.
- Bake uncovered for 25 minutes.
Nutrition Facts : Calories 153.2, Fat 3.5, SaturatedFat 1.5, Cholesterol 79.1, Sodium 322.6, Carbohydrate 11.1, Fiber 4.8, Sugar 2.6, Protein 21.1
ARTICHOKE HEARTS AU GRATIN
An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.
Provided by Lynn Mogilski
Categories Appetizers and Snacks Cheese
Time 26m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
- Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
- Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g
CREOLE GRATIN OF OYSTERS AND ARTICHOKE
Make and share this Creole Gratin of Oysters and Artichoke recipe from Food.com.
Provided by Boo Chef in West Te
Categories Cajun
Time 45m
Yield 1 gratin, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Coat an oval gratin dish (about 12 by 8 inches) with butter or oil.
- Heat the olive oil in a skillet over medium heat. When it shimmers, add the crushed red pepper, red onion, celery, and garlic and cook until the onion turns clear. Add the sherry and bring to a boil for about a minute. Then add the thyme, salt and pepper, Tabasco, and cream. Return to a boil. Sprinkle in the flour and lightly whisk into the sauce.
- Lower the heat and add the tomato, lemon juice, artichokes, oysters, and parsley. Agitate the pan to mix all the ingredients, then remove from the heat.
- Pour the oyster mixture into the gratin dish. Sprinkle the top with bread crumbs, then Swiss cheese, and finally paprika. Lower the oven to 375 degrees and bake the gratin about 25 minutes, till it bubbles around the edges and the top is browned.
Nutrition Facts : Calories 443.4, Fat 21.9, SaturatedFat 10.5, Cholesterol 109.8, Sodium 642.5, Carbohydrate 36.5, Fiber 7.5, Sugar 4.9, Protein 21.5
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