ARTICHOKES PROVENCAL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.
Nutrition Facts : Calories 147 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 606 milligrams, Carbohydrate 18 grams, Fiber 9 grams, Protein 4 grams, Sugar 5 grams
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.
ARTICHOKES à LA BARIGOULE A CLASSIC RECIPE FROM PROVENCE
Once you have cleaned the artichokes this recipe is easy to make. The vegetables are essentially stewed until cooked and the flavours are allowed to mingle.
Provided by Viktorija Todorovska
Categories Side Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- Fill up a medium bowl with water and add the lemon juice.
- Clean the artichokes: cut off top 1/3 of the artichoke, including spiny tops.
- Remove the outer leaves by peeling them back until they snap.
- Using a paring knife, peel stem to remove the fibrous outer layer.
- Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart.
- With a spoon, scoop out the chokes and clean the inside of the artichoke.
- Immediately put artichokes in a bowl of water with lemon.
- In a medium sauté pan, warm up the olive oil and bacon.
- When the fat the starts to render, add the onion and cook for 5-6 minutes until it starts to soften.
- Add the carrots and cook for 3-4 minutes.
- Add the garlic and continue cooking for 1 minute.
- Drain the artichokes, shaking off any excess water, and add them to the pan.
- Add the thyme, bay leaf, parsley, and 1 teaspoon salt. Stir well.
- Add the wine and cook for 2-3 minutes until the alcohol evaporates. Lower the heat, cover, and cook 40-45 minutes, until the artichokes can easily be pierced, adding a little water if they dry out.
- Discard the bay leaf, adjust seasoning to taste, add a grinding of black pepper, and transfer to a serving dish.
- Serve warm.
PROVENçAL ARTICHOKE RAGOUT
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
- Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 14
Steps:
- Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
- Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
- Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
PROVENCE ARTICHOKE SOUP
You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8
Number Of Ingredients 17
Steps:
- Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
- Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
- Now stir in the lemon juice, orange juice, and orange peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
- Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!
Nutrition Facts : Calories 171.8, Fat 2.6, SaturatedFat 0.4, Sodium 947.6, Carbohydrate 30.9, Fiber 8.4, Sugar 7.3, Protein 5.4
ARTICHOKE RAGOUT IN PARMESAN TUILES
Make and share this Artichoke Ragout in Parmesan Tuiles recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the Tuiles: In a 6-inch round, non-stick frying pan, add 1/2 cup of the Parmesan cheese.
- Spread cheese out to the full circle of the pan.
- Over medium-high heat, melt the cheese until it starts to turn brown around the edges.
- Take a knife and gently loosen around the edges.
- Lift out the cheese and immediately place on an inverted glass or small bowl and let form a basket.
- Repeat until all 4 are made; set aside.
- For the Ragout:Trim artichokes of all leaves and the choke.
- Cut into fourths.
- Place clean artichoke hearts and the lemon juice in a bowl of cold water.
- In a heavy sauté pan, heat the olive oil.
- Remove artichoke pieces from the water and pat dry.
- Sauté the artichokes until they start to turn slightly brown.
- Add 1/2 cup of the chicken broth, cover and simmer until the artichokes are firm-tender.
- Meanwhile, peel, seed and chop the tomatoes.
- Cut the scallions into 1-inch pieces; chop the garlic.
- Uncover the artichokes and reduce the liquid until gone.
- Add half of the butter, garlic, scallions, tomatoes, and spices.
- Sauté for about 5 minutes over high heat.
- Add the wine and the rest of the chicken broth and simmer until the liquid has reduced to about half.
- Stir in remaining butter and half the chopped parsley.
- Serve the Artichoke Ragout in the Parmesan Tuiles.
- Sprinkle with the rest of the parsley.
Nutrition Facts : Calories 575.5, Fat 40.1, SaturatedFat 18, Cholesterol 74.5, Sodium 1199.6, Carbohydrate 26.8, Fiber 10.5, Sugar 4.1, Protein 27.2
ARTICHOKE, MUSHROOM AND POTATO RAGOûT
This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.
Provided by Martha Rose Shulman
Categories main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
- Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
- Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
- Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
- Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams
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