Pot Roasted Artichokes With White Wine And Capers Food

APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE

Steps:

• Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
• Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
• Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
• Uncover, raise the heat to medium-high, and bring the liquid to a boil.
• Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
• Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.

POT-ROASTED ARTICHOKES WITH WHITE WINE AND CAPERS

Steps:

• Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
• Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
• Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
• Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
• Turning Artichokes
• I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas-similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
• Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
• Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.

LEMON CHICKEN WITH ARTICHOKES AND CAPERS

Steps:

• Heat the olive oil in a large skillet.
• Add the onion and garlic and cook for three minutes.
• Add the chicken and cook until lightly browned.
• Add the mushrooms and cook 2 minuts more.
• Add the flour and cook 1 minute, stirring.
• Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
• REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
• Add the artichokes.
• Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
• Season with salt and pepper.
• Serve the chicken and sauce over linguini or rice and garnish with the capers.

POT-ROASTED ARTICHOKES RECIPE - (4.2/5)

Steps:

• • Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1-inch off from top. Trim stem, leaving at least 1/2-inch of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water. • Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry. • Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes. • Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes. • Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes. • Serve artichokes warm or room temperature, drizzled with pan juices. • DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.

ARTICHOKE CHICKEN

Steps:

• Fry the bacon in the butter.
• Add garlic.
• Dredge chicken in flour.
• Add to the oil; brown.
• Add wine.
• Add salt and pepper.
• Add artichokes that have been chopped along with juice.
• Mix flour to chicken broth.
• Add to pan.
• Add capers
• Cook till chicken is done.
• Just before serving, add tomato and spinach.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Steps:

• Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
• Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

POT-ROASTED ARTICHOKES

Steps:

• Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
• Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
• Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
• Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
• Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
• Serve artichokes warm or room temperature, drizzled with pan juices.
• DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.