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 ARTICHOKES RECIPE (EASY!)
The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (232 degrees C).
- Repeat steps 2 and 3 with all three artichokes.
Nutrition Facts : Calories 102 kcal, Carbohydrate 9.9 g, Protein 2.9 g, Fat 6.7 g, SaturatedFat 1.9 g, TransFat 0.1 g, Cholesterol 5 mg, Sodium 287.3 mg, Fiber 4.5 g, Sugar 1 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
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
ROASTED ARTICHOKES
Make and share this Roasted Artichokes recipe from Food.com.
Provided by Vicki in AZ
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse artichokes.
- Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
- Mix all ingredients and pour over chokes.
- Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.
Nutrition Facts : Calories 197.8, Fat 13.7, SaturatedFat 1.9, Sodium 162.8, Carbohydrate 17.4, Fiber 7, Sugar 4.2, Protein 4.4
OVEN ROASTED ARTICHOKES
These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 6
Number Of Ingredients 10
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!
Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g
ROASTED WHOLE ARTICHOKES
The simple roasting technique in this artichoke recipe concentrates the flavors and creates tender and delicious whole artichokes.
Provided by John Mitzewich
Categories Side Dish
Time 1h50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 F. Tear off 4 large square pieces of heavy-duty foil.
- Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1 inch of the top. Quickly rub each artichoke with a cut lemon to keep them from discoloring.
- Rub a few drops of olive oil on each piece of foil and place an artichoke stem-side down on top. Stick a clove of garlic into the center of each artichoke and push down an inch or so.
- Gather up the corners of the foil and press together on top to tightly seal the artichoke (like a chocolate kiss). Repeat with the other artichokes.
- Enjoy.
Nutrition Facts : Calories 300 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 15 g, Protein 7 g, SaturatedFat 2 g, Sodium 624 mg, Sugar 14 g, Fat 15 g, ServingSize 4 whole artichokes (4 servings), UnsaturatedFat 0 g
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
ARTICHOKES ROASTED
Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Lemon
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
- Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
- Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
- (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
- Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
- Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
- Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
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