Artichoke Benedict Recipes

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ARTICHOKE EGGS BENEDICT RECIPE:



Artichoke Eggs Benedict Recipe: image

Provided by What's Cooking America

Categories     Breakfast

Time 50m

Number Of Ingredients 9

4 medium California artichokes
4 slices (1/4-inch thick) Canadian bacon
4 eggs
3 egg (yolks)
1/4 cup water
2 tablespoons lemon juice, (fresh-squeezed)
1/2 cup butter, (cold, cut into eighths)
1/8 teaspoon paprika
Dash ground red pepper

Steps:

  • Wash artichokes under cold, running water.
  • Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
  • TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
  • Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. NOTE: If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently approximately 25 to 40 minutes, depending on size, or until petal near the center pulls out easily.
  • Remove cooked artichokes from the pan and place them upside down on a rack to drain and cool.
  • When artichokes are cooled, spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.
  • Brown Canadian bacon slices in skillet; place browned bacon slices into artichoke centers, covering bottom.
  • Poach eggs in boiling, salted water.
  • How To Poach Eggs - Check out Linda's article on Poached Eggs:
  • I like to poach my eggs in a wide shallow pan. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you do not want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.
  • One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many eggs in the pot at one time. If the yolk breaks as you crack the egg or as you are putting the egg in the water, that egg is a goner. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead.
  • With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Do not disturb the egg/eggs once you have put it in the water!
  • Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
  • When the eggs are done, lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain the eggs well.
  • To serve, top each prepared artichoke with one (1) bacon slice and with one (1) poached egg. Spoon Hollandaise Sauce over the top and serve immediately.
  • Makes 4 servings.
  • In small saucepan over low heat, heat together egg yolks, water, and lemon juice, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in paprika, red pepper. and salt to taste. Remove from heat.
  • Serve warm. Cover and chill if not used immediately.
  • Makes about 3/4 cup.

ARTICHOKE BENEDICT



Artichoke Benedict image

I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.

Provided by NcMysteryShopper

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium artichokes
4 slices Canadian bacon (1/4-inch thick)
4 eggs
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/8 teaspoon paprika
ground red pepper

Steps:

  • Preparing Artichokes.
  • Wash artichokes under cold running water.
  • Cut off stems at base and remove small bottom leaves.
  • Stand artichokes upright in deep saucepan large enough to hold snugly.
  • Add 1 teaspoon salt and two to three inches boiling water.
  • (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
  • Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
  • (Add a little more boiling water, if needed).
  • Turn artichokes upside down to drain.
  • Artichoke Benedict.
  • Brown Canadian bacon slices in skillet.
  • Poach eggs in boiling, salted water.
  • Spread leaves of artichoke open like flower petals.
  • Remove center petals and fuzzy centers from artichokes and discard.
  • Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
  • Holladnaise Sauce.
  • In small saucepan, heat together egg yolks, water and lemon juice.
  • Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
  • Stir in butter, 1 piece at a time, until melted and sauce is thickened.
  • Stir paprika, red pepper and salt to taste.
  • Remove from heat.
  • Spoon over eggs.

EGGS SARDOU



Eggs Sardou image

Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 4 appetizer servings

Number Of Ingredients 29

1 tablespoon distilled white vinegar
Sauteed Spinach, recipe follows
Hollandaise Sauce, recipe follows
2 ounces prosciutto or Serrano ham, cut into thin chiffonade
Essence, recipe follows, for garnish
Chopped chives, garnish
1 tablespoon unsalted butter
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
Salt and pepper
4 large eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Olive oil, for sauteing
1 pound fresh spinach, tough stems removed and washed well
1 teaspoon minced garlic
Salt and freshly ground pepper
3 egg yolks
2 teaspoons water
1/2 cup clarified butter, or 1 stick unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch cayenne

Steps:

  • In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
  • Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
  • Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
  • Remove the eggs with a slotted spoon, and place on a large plate.
  • Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
  • In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

ARTICHOKE BBQ RECIPE



Artichoke BBQ Recipe image

Provided by Food Network

Categories     appetizer

Time P1DT1h5m

Yield 10 Servings

Number Of Ingredients 7

5 medium green globe artichokes
1/2 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, chopped
2 tablespoons chopped fresh rosemary leaves
1 lemon, juiced
Salt and pepper

Steps:

  • Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.
  • Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.
  • Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.
  • Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.
  • Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.

FRIED ARTICHOKE SANDWICH



Fried Artichoke Sandwich image

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Provided by Lauren Toyota

Categories     Sandwich     Vegetarian     Vegan     Artichoke     Spring     Summer     Lunch     Dinner     Deep-Fry     Fry     Pickles     Soy Free     Tree Nut Free

Yield 4 sandwiches

Number Of Ingredients 18

For the cabbage slaw:
2 ½ cups finely shredded purple cabbage
1 batch Jalapeño Ranch, divided
½ tablespoon lime juice (about half a lime)
For the fried artichokes:
2-3 cups neutral vegetable oil, for frying
10-12 canned or jarred whole artichoke hearts (20 to 24 artichoke halves)
1 ¼ cups gluten-free all-purpose flour, divided
¾ cup cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1-1 ½ cups club soda
For the sandwiches:
4 sesame seed buns
1 dill pickle, sliced into thin rounds (about ¼ cup)

Steps:

  • To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
  • To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
  • Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
  • To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
  • Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
  • Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
  • To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.

ARTICHOKE BREAD



Artichoke Bread image

French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.

Provided by cmccreight

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 16

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
1 cup mayonnaise (such as Hellman's®)
1 clove garlic, finely chopped
1 loaf French bread, cut lengthwise in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
  • Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
  • Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g

EASY HOLLANDAISE



Easy Hollandaise image

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter

Steps:

  • In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
  • Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g

BOILED WHOLE ARTICHOKES WITH MAYONNAISE



Boiled Whole Artichokes With Mayonnaise image

This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn't try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Kosher salt
4 whole globe artichokes, each about the size of a fist (8 to 10 ounces)
1 whole egg, plus 2 egg yolks
2 garlic cloves, peeled
2 lemons - 1 juiced, 1 quartered
1 1/2 cups neutral oil, like sunflower
1 to 2 tablespoons cold water
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
  • While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
  • Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
  • Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
  • To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)

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From thekitchn.com


ARTICHOKE SCRAMBLED EGGS BENEDICT — PROFESSIONAL …
2019-05-29 Instructions. Preheat oven to 425°F. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
From platinumcookware.com


ARTICHOKE GRATIN TOASTS – SMITTEN KITCHEN
2015-04-13 Add drained potatoes and cook together for 1 to 2 minutes more. Chop drained and patted dry artichokes into bite-sized (about 1/2-inch) chunks and place in a large bowl. Season with salt and lemon juice to taste. Add potato-cream …
From smittenkitchen.com


ARTICHOKES BENEDICT - OCEAN MIST FARMS
Place in cold salt water. Bring to a boil and cook 3-4 minutes, until almost tender. Drain. For seasoned Potatoes and Artichoke bottoms, cook in olive oil on a griddle or brush with oil and grill, if you prefer. Heat Spinach in butter. Season with salt, pepper and nutmeg to taste. Place Spinach in the center of each of four plates.
From oceanmist.com


VEGAN EGGS BENEDICT WITH HOMEMADE HOLLANDAISE
2019-03-15 This recipe is part of our challenge series and this month we are all about breakfast (and brunch!). While I made this Benedict, Jasmine whipped up a delicious vegan quiche with spinach, artichokes, and a whole bunch of other goodness (pictured above). Make sure you check out her recipe and watch our video where we go head to head.
From sweetsimplevegan.com


MEXICAN EGGS BENEDICT | A BRUNCH YOU CAN MAKE AT HOME
2019-06-06 Spinach Artichoke Omelettes Scrambled Egg and Tater Tot Breakfast Burritos Puff Pastry Breakfast Tarts The Best Breakfast Sandwich. And here is my poblano cream sauce recipe, this is the sauce that gets poured over the benedict. Poblano Cream Sauce is the perfect thing to make during the weekend since you can use it in a wide variety of recipes during the …
From thekittchen.com


EGGS BENEDICT WITH FOOLPROOF HOLLANDAISE SAUCE - WHAT'S COOKIN, …
2011-03-25 Eggs Benedict recipe from Cook's Country Best Country Recipes Magazine 2010. 2 tablespoons white vinegar 1 teaspoon salt 12 large eggs 6 english muffins, split & toasted 12 slices Canadian bacon 1 recipe for Foolproof Hollandaise Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a …
From whatscookinchicago.com


EASY EGGS BENEDICT WITH PROSCIUTTO & ARTICHOKE & RED PEPPER …
2017-04-20 Put egg into microwave for 30 – 40 seconds (with cover) or until egg is set. Gently loosen by running knife between inside of mug and egg. Add 1 piece of prosciutto, then spinach to one side of english muffin. Top with egg. Pour Hollandaise sauce over egg and garnish with parsley or freeze-dried chives.
From foodmeanderings.com


WHOLE 30/PALEO EGGS BENEDICT! - THE ORGANIC KITCHEN BLOG AND …
2018-01-26 Make Fritters and Poach Eggs: Preheat oven to 200 degrees. Line a colander with two paper towels. Peel and grate potato, sprinkle with salt and toss pour into colander and allow to sit for 10 minutes. While potatoes rest, in a medium bowl whisk together egg, pepper and half …
From theorganickitchen.org


ARTICHOKE EGGS BENEDICT RECIPE
Preheat oven to 425 degrees F. Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Feel free to give them a little push to flatten slightly and open the leaves up a bit depending on the size of your artichokes. Spread pancetta in an even layer on the other half of ...
From recipeland.com


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