Artichoke And Fennel Crudo Recipes

BRAISED FENNEL AND ARTICHOKES

Steps:

• Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
• Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
• Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.

FRITO MISTO OF ARTICHOKES AND FENNEL

Steps:

• Fill a large bowl with water, and add lemon juice. Peel away outer leaves of artichokes, leaving tender pale green leaves. Peel stems, and cut off spiny tops of leaves. Cut lengthwise into quarters. Immediately add artichokes to water.
• Slice fennel bulb in half through the root. Slice each half crosswise, about 1/4 inch thick. Slices should be half-moon shapes. Place fennel in a medium bowl, and set aside. In a small bowl, combine cheese, garlic and parsley. Toss gently to mix.
• In a large deep pan, heat oil over medium-low heat to 275 degrees. Drain artichokes, and dry completely with a dish towel. Add artichokes to oil, and cook until they begin to open and brown. Remove from pan, and let drain on paper towels.
• Raise heat to medium-high or 350 degrees. Pour milk over fennel, and place flour in a medium bowl. Strain fennel, then toss lightly in flour to coat. Drop fennel and artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels. Let drain for 30 seconds, then transfer to a large bowl. Sprinkle parsley mixture and a little olive oil over artichoke mixture. Season with salt. Toss briefly to combine ingredients. Transfer to a serving bowl or platter, with lemon wedges.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

CREAMY ARTICHOKE AND FENNEL CASSEROLE

Steps:

• Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
• Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
• Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
• Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

ROASTED FENNEL AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO

Steps:

• Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
• Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

ARTICHOKE AND FENNEL CAPONATA

Steps:

• Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
• Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
• Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.