PAN-ROASTED BABY ARTICHOKES
Provided by David Tanis
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
- In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
- Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
SAUTEED BABY ARTICHOKES
This recipe comes to us courtesy of chef and author James Peterson.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
- Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
- Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.
PAN ROASTED BABY ARTICHOKES
Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.
Provided by threeovens
Categories Artichoke
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
- Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
- Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
- Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
- Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
- Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
- Eat hot or room temperature.
Nutrition Facts : Calories 168, Fat 0.6, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 37.7, Fiber 18.6, Sugar 3.7, Protein 11.4
ROASTED BABY ARTICHOKES RECIPE - (4.7/5)
Provided by andreajayros
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. To trim the artichokes, slice artichokes in half and a half inch off the top. Remove outer leaves. With a small spoon, remove any rough spiky parts (the choke) from the heart. Peel the stem or simply cut it off. Toss artichokes in olive oil and salt. Roast on a lined cookie sheet for 20 minutes Serve alone or with garlic aioli.
ROASTED BABY ARTICHOKES
Make and share this Roasted Baby Artichokes recipe from Food.com.
Provided by GinnyP
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.
- With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.
- Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.
- Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.
- Drain the trimmed artichokes and toss with enough olive oil to coat lightly.
- Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.
- Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.
- While still hot, sprinkle with lemon juice and more salt to taste.
Nutrition Facts : Calories 180.5, Fat 0.6, SaturatedFat 0.1, Sodium 361, Carbohydrate 40.4, Fiber 20.7, Protein 12.6
ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES
Yield serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
- Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
- Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.
MARINATED BABY ARTICHOKES
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
- Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
- Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
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ROASTED BABY ARTICHOKES WITH LEMON AIOLI RECIPE
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5/5 (4)Total Time 31 minsServings 4Calories 116 per serving
- Combine 6 cups water and 4 tablespoons juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in juice mixture.
- Drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablespoon oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes.
- Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes.
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