Roasted Flounder And Artichokes Food

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

ROASTED FLOUNDER AND ARTICHOKES

Steps:

• Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
• In the meantime, mix together parsley, orange zest and garlic and set aside.
• Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
• Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
• Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.

ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS

Steps:

• For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
• Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
• Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
• Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
• To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.

ROASTED SMASHED POTATOES WITH ARTICHOKES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

SCALLOPED TOMATOES AND ARTICHOKES

Steps:

• Heat olive oil in a skillet; add onion and saute until tender.
• Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
• Pour mixture into a shallow baking dish, and bake at 325º F.
• for 15 to 20 minutes.