1000 Artichoke Hearts Recipes

ARTICHOKE HEARTS GRATIN

Artichoke Hearts Gratin image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories Appetizers and Snacks Vegetable

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g

PLAIN ROASTED ARTICHOKE HEARTS

Plain Roasted Artichoke Hearts image

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

Provided by Kumquat the Cats fr

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

Steps:

Preheat oven to 375°F.
Drain artichokes in colander and rinse a bit to remove brine.
Mix gently with garlic and olive oil in a bowl.
Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
Sprinkle with salt and pepper, and add lemon juice and butter (if using).

TENDER ARTICHOKE HEARTS

Tender Artichoke Hearts image

Provided by Food Network

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 artichokes
1 lemon
Extra-virgin olive oil, for frying
2 eggs, beaten
All-purpose flour, for dredging
Salt

Steps:

Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

$1,000 ARTICHOKE HEARTS

$1,000 Artichoke Hearts image

Make and share this $1,000 Artichoke Hearts recipe from Food.com.

Provided by Millereg

Categories Grains

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 artichoke hearts, canned (without marinade)
1 -2 egg, beaten (egg wash)
3/4 cup unseasoned breadcrumbs
oil (for frying)
1 ounce unsalted butter (or more - chef's choice)
2 cloves fresh garlic, minced

Steps:

Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
Deep fry for one to two minutes until lightly browned and slightly crispy.
Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan.
Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
Serve right in the pan with firm bread such as French or Italian.

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY

Artichoke Hearts with Garlic, Olive Oil and Parsley image

Provided by Peggy Markel

Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

Steps:

Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

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