THE MOST AMAZING ROASTED ARTICHOKES
These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.
Provided by Ali
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
- Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
- Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
- Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
- Serve the roasted artichokes warm with your desired dipping sauce.
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
ROASTED ARTICHOKES WITH SOY-BALSAMIC VINAIGRETTE
If you love artichoke, you'll love them roasted, and this is super simple, and oh so tasty! The best part is that this is SO healthy, and packed with vitamins!
Provided by AniSarit
Categories Vegetable
Time 55m
Yield 4 artichoke halves, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Discard the small outer leaves of the artichokes.
- With scissors, snip thorn tips from remaining leaves (optional, but recommended).
- Trim dark base from stem ends and peel coarse fibers from the stem.
- Cut artichokes in half lengthwise and rinse well.
- Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn).
- Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down.
- Slide 1 thin lemon slice and 1 garlic clove under each artichoke half.
- Seal pan with foil.
- Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour.
- While artichokes are baking, make vinaigrette.
- FOR VINAIGRETTE:.
- Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa.
- Slowly whisk in the olive oil.
- Refrigerate while Artichokes are baking.
- WHEN ARTICHOKES ARE READY:.
- Transfer them (cut sides up) to a platter and top with Vinaigrette.
- Should be served hot, but also good if room temperature.
- VARIATIONS (instead of vinaigrette):
- -drizzle artichokes with pan drippings.
- -microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.
Nutrition Facts : Calories 516.8, Fat 49.8, SaturatedFat 6.9, Sodium 916.2, Carbohydrate 17.5, Fiber 7.6, Sugar 0.6, Protein 5.7
ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)
This is a very popular dish in France. Artichokes are steamed or boiled in salted water and simply served with a homemade vinaigrette. Prepared this way, you get to really enjoy their flavor. A delicious dish and so easy to prepare. When you get to the heart of the artichoke, remove the hair and fill the cavity with vinaigrette... it's like finding treasure after a long quest.
Provided by annef
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
- Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
- Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 13.5 g, Fat 27.2 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 159.6 mg, Sugar 1.3 g
ROASTED BALSAMIC ARTICHOKES
Make and share this Roasted Balsamic Artichokes recipe from Food.com.
Provided by AmyJones218
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash artichokes in cold water.
- Snip off sharp points and trim the stem.
- Cut artichokes in half length-wise.
- Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
- Place in a bowl of water with lemon juice to avoid browning.
- In a large pot, combine chicken broth with water and bring to a boil.
- Boil covered artichokes for 20 minutes.
- In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
- Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
- Place artichokes cut side down on a grill set to medium.
- Turn after 5-7 minutes and baste again.
- Pour remaining mixture into the cups of the artichokes.
- Cook an additional 5-8 minutes, careful not to char the artichokes.
- Serve hot with or without dip.
Nutrition Facts : Calories 156.4, Fat 8.2, SaturatedFat 1.4, Sodium 487, Carbohydrate 16.8, Fiber 7, Sugar 0.5, Protein 8.5
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
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