ARTICHOKE ASPARAGUS & GREEN BEAN SALAD
*Pro-Tip: This is a great way to put your summer veggies to work. The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.
Provided by Dani Spies
Categories DINNER LUNCH salad + dressing
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
- Cut green beans and asparagus into one inch pieces.
- In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
- Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
- Serve and enjoy!
Nutrition Facts : Calories 318 kcal, Carbohydrate 16 g, Protein 4 g, Fat 29 g, SaturatedFat 4 g, Sodium 14 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
Chimichurri is the South American green herb sauce that goes with just about everything. Easy to put together, it tastes best freshly prepared. When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year. To keep it green and fresh tasting, add the vinegar just before serving. Char the asparagus in a hot cast-iron skillet or griddle, over hot coals, or under the broiler. Pencil-thin asparagus cooks quite quickly this way, but medium-size spears may be substituted.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
- Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
- Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
- Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 24 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 446 milligrams, Sugar 3 grams
ASPARAGUS WITH GREEN GARLIC
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 10m
Yield Serves four
Number Of Ingredients 6
Steps:
- Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
- Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 349 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA
This was just created in my kitchen and turned out to be a very tasty and healthy pasta dish! I'll make it again and again! Even my mother-in-law loved it!
Provided by Tilly-K
Categories European
Time 35m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dice one clove of garlic.
- Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
- Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
- Cook fettucini to preferred doneness.
- While pasta is cooking, Dice remaining cloves of garlic.
- In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
- When boiling add milk and bring to boil again.
- Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
- When noodles are done, cover noodles in sauce.
- Serve with a helping of the roasted vegetables on top.
Nutrition Facts : Calories 356.8, Fat 7, SaturatedFat 2.8, Cholesterol 55.2, Sodium 325.5, Carbohydrate 57.1, Fiber 10.5, Sugar 2.8, Protein 19.1
VEGETARIAN PASTA SAUCE WITH ARTICHOKES AND GREENS
This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.
Provided by Jeni
Categories Vegetarian Pasta Sauce
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
- Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 43.1 g, Cholesterol 2.5 mg, Fat 13.1 g, Fiber 10 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 1059.6 mg, Sugar 17.8 g
ARTICHOKES WITH GARLIC SAFFRON SAUCE
Categories Microwave Garlic Appetizer Side Quick & Easy Low Cal Lemon Saffron Artichoke Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
- While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE
Steps:
- For the Tarragon Vinaigrette
- Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
- For the Vegetable Sauté
- Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
- Transfer to a serving bowl and serve immediately.
ARTICHOKE AND ASPARAGUS IN A GREEN GARLIC SAUCE
Make and share this Artichoke and Asparagus in a Green Garlic Sauce recipe from Food.com.
Provided by MsPia
Categories Vegetable
Time 35m
Yield 8 tapas portions, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap.
- To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm--al dente. Remove from the water and refresh immediately under the cold tap.
- To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency.
- To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves.
Nutrition Facts : Calories 301.2, Fat 22.5, SaturatedFat 3.1, Sodium 474.9, Carbohydrate 22.1, Fiber 8.5, Sugar 1.6, Protein 7.3
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ROASTED GARLIC, ARTICHOKE AND ASPARAGUS PASTA RECIPE
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Servings 4Calories 450 per servingTotal Time 45 mins
- Preheat oven to 450°F. In a bowl, toss asparagus, artichokes, onion, 2 tbsp. oil, thyme and 1/2 tsp. each salt and pepper. Spread on a baking sheet. Place each garlic half, cut-side up, on a piece of foil. Drizzle each with 1/2 tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, 20 minutes. Unwrap garlic, squeeze out cloves and mash.
- Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup water; drain pasta.
- In a large nonstick skillet, warm 1 tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each salt and pepper. Simmer, stirring, until pasta is well coated. Top with Parmesan.
ARTICHOKE AND GREEN GARLIC GRATIN RECIPE - LOS ANGELES …
From latimes.com
Servings 4-5Estimated Reading Time 6 minsCategory MAINS, VEGETARIAN, SIDESTotal Time 1 hr 30 mins
- Trim the artichokes down to the hearts: Using a sharp knife, cut away the tough outer leaves until you see only light green at the base. Cut away about the top half-inch of the artichoke tip. Trim away the very tip of the stem, then peel the stem and base of the artichoke; there should be no dark green tough spots left, only pale green and ivory. (If there is a fuzzy choke inside, cut just below the choke to the base of the leaves and the choke will pop off, leaving a clean heart below.) Place the artichoke hearts in a large bowl of cold water with the juice of 1 lemon as you work.
- Bring a large pot of salted water to a rolling boil and add the juice of the second lemon. Add the artichokes and cook until tender, 15 to 20 minutes.
- While the artichokes cook, heat the oven to 375 degrees. Butter a large gratin dish, about 11 1/2 by 8 inches.
- Drain the cooked artichoke hearts well and cut into 6 equal wedges lengthwise. Arrange in the dish in a single layer.
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