ROASTED ARTICHOKES WITH LEMON AIOLI
Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.
Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ARTICHOKES WITH LEMON ROSEMARY SAUCE
This is my favorite way to prepare fresh artichokes. It's terribly easy and perfectly delicious! Goes great with Mediterranean or Middle Eastern food, especially Greek food. But equally tasty with many other foods.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from artichokes and cut off the top third.
- Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
- Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
- Rinse and drain artichokes.
- Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
- Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
- While the artichokes are cooking, prepare the sauce.
- Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
- Add half the remaining chicken broth, and stir to mix.
- In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
- Pour a slight amount of hot broth into the eggs to temper it, whisking well.
- Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
- Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
- To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
- When all the leaves are gone, the remaining heart is totally edible.
Nutrition Facts : Calories 437.7, Fat 32.4, SaturatedFat 11.7, Cholesterol 313.7, Sodium 819.8, Carbohydrate 23.2, Fiber 8.9, Sugar 1.7, Protein 12.8
TOMATOES ROASTED WITH ROSEMARY AND LEMON
This smells as good as it tastes! Great served over pasta or rice, or scooped up with crusty bread. Adapted from Cooking Light magazine(June 2004)
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- Place all ingredients in a large bowl, tossing well to combine. Put tomato mixture in a 13"x9" baking dish. Bake for 30 minutes, stirring every 10 minutes. Remove dish from oven.
- Preheat broiler.
- Broil tomatoes for 10 minutes or till they begin to brown. Remove from oven; stir lightly to combine.
- To serve over pasta:.
- Cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat till liquid thickens. Serve with grated Parmesan cheese.
- Note: You may place chilled tomatoes in heavy zip lock plastic bags and freeze for up to 3 months.
- Makes 10 servings.
Nutrition Facts : Calories 47.8, Fat 1.8, SaturatedFat 0.2, Sodium 126.8, Carbohydrate 7.8, Fiber 2.4, Sugar 4.8, Protein 1.8
ROSEMARY-ROASTED JERUSALEM ARTICHOKES AND TOMATOES
Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes.
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
- Scrub chokes and cut into 1 1/4 inch pieces.
- In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
- Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
- Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.
Nutrition Facts : Calories 111.2, Fat 1.8, SaturatedFat 0.2, Sodium 154.2, Carbohydrate 22.7, Fiber 2.7, Sugar 12.4, Protein 2.9
HAM WITH GARLIC AND ROSEMARY
Provided by Katie Brown
Categories Garlic Mustard Appetizer Roast Cocktail Party Quick & Easy Rosemary Ham Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Get Cookin'
- 1. Preheat oven to 350°F.
- 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
- 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
- 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
- 5. Mix the sugar and mustard together and brush on the ham.
- 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
- 7. Remove from pan, place ham on a platter, and serve.
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