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.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
ARTICHOKE ONION SKEWERS WITH A LEMON VINAIGRETTE & AIOLI
These are a great grilled side dish or even make them as small appetizers for a party. Take advantage of frozen ingredients and a fresh lemon vinaigrette and aioli. Now if you have access to fresh baby artichokes, by all means; clean them, blanch, cut in half and use the same way on the skewer. Also if you have patience to peel and blanch the pearl onions, that is great. For special guests I do take the time, but for a quick side dish with some grilled steaks, chicken or seafood or in a hurry for guests coming over. These are perfect with almost just as good as the fresh without all the work. You just need a little time to marinade the skewers, which can easily be done early that day; a simple aioli, again made well ahead of time;and then just grill. I do these often for parties using smaller skewers for bite size appetizers, but same recipe.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 8-12 skewers, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Aioli -- In a small container or bowl, add the mayonnaise, lemon juice, zest, thyme, sugar, salt and pepper and refrigerate until ready to serve. This can be made the day ahead.
- Vinaigrette -- In a 13x9" glass (no metal) pan, add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper and mix well and set to the side.
- Artichokes and Onions -- These should be thawed, more room temp vs cold where there could be additional liquid in the them. Make sure to dry them off with a paper towel. Cut the artichokes in half, end to end; and skewer 1-3 of the halves alternating with 1-2 of the whole onions, depending on the size of your skewer.
- Marinate -- Add the artichoke and onion skewers in the 13x9" pan with the marinade. When you first put them in the pan, I take a brush and make sure to coat all sides of the skewers. Cover with plastic wrap for 1-8 hours. More time -- more flavor. If you can, half way through marinating, brush them again and roll them over in the pan to cover all the surface of the vegetables.
- Grill -- About 5-6 minutes on each side, on medium heat (a bit off to the side). I brush with the leftover marinade during cooking and grill until golden brown.
- Serve -- Plate along side a bowl of the aioli and a few lemon wedges for a great side dish. They are absolutely delish!
- Marinating time is not included in total prep time. Also note -- I did not soak the skewers. Since these are cooked pretty quickly, I don't find the need to soak them, and they do have some moisture from the marinade. But be careful of flare ups. Make sure to cook off to the side a bit where they don't get any flames.
Nutrition Facts : Calories 223.3, Fat 18.6, SaturatedFat 2.6, Cholesterol 3.8, Sodium 337.8, Carbohydrate 14.3, Fiber 3.9, Sugar 2.9, Protein 2.7
LEMON BRAISED ARTICHOKES
Steps:
- Preheat oven to 350 degrees F.
- Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.
- Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.
ROSEMARY-SKEWERED ARTICHOKE CHICKEN
These attractive kabobs from Lisa White of San Diego, California put rosemary in the spotlight. The chicken and vegetables have a lovely, fresh herb flavor whether you choose to use the rosemary stems as skewers or not.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.
Nutrition Facts : Calories 215 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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