ROASTED ARTICHOKE HEARTS
These simple roasted artichokes are an easy, tasty side dish, a great topping for pizza, or delicious tossed into a salad with some olives. When fresh artichokes are in season, you can make this using the small Italian artichokes. Check out our two part video series on the art of the artichoke here and here. Enjoy!
Provided by Cook for Your Life Staff
Categories Sides
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees.
- Toss the artichoke hearts with olive oil, thyme, salt, and pepper. Lay cut side down onto a baking sheet lines with parchment paper.
- Bake for about 30 minutes, turning halfway through, until the artichokes are golden.
- Serve hot or at room temperature with an extra drizzle of good olive oil and a squeeze of lemon.
Nutrition Facts : Calories 328
PLAIN ROASTED ARTICHOKE HEARTS
Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Drain artichokes in colander and rinse a bit to remove brine.
- Mix gently with garlic and olive oil in a bowl.
- Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
- Sprinkle with salt and pepper, and add lemon juice and butter (if using).
ROASTED ARTICHOKE HEARTS RECIPE
They're fast, easy, tasty, and perfect for dipping! Pair this roasted artichoke hearts recipe with your favorite sauce then serve as an appetizer or snack!
Provided by Cheryl Najafi
Categories appetizers
Time 23m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
- In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
- Roast 15-18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.
Nutrition Facts : Calories 101 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 3 g, Sodium 276 mg, Fiber 1 g, Sugar 0.03 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
$1,000 ARTICHOKE HEARTS
Make and share this $1,000 Artichoke Hearts recipe from Food.com.
Provided by Millereg
Categories Grains
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
- Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
- Deep fry for one to two minutes until lightly browned and slightly crispy.
- Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan.
- Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
- Serve right in the pan with firm bread such as French or Italian.
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