ARTICHOKE AND FENNEL CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
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.
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO
Provided by Andrea Albin
Categories Sauce No-Cook Quick & Easy Artichoke Fennel Family Reunion Prosciutto Potluck Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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.
ARTICHOKES IN PARSLEY SAUCE
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
- Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
- Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
- Toss the artichokes with the parsley mixture and serve warm or at room temperature.
CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
Provided by littleturtle
Categories One Dish Meal
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
- Cover and cook on LOW for 8 hours.
- Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
- Return the chops to the pot and coat with sauce.
Nutrition Facts : Calories 462.9, Fat 25.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 227.9, Carbohydrate 12.8, Fiber 7.4, Sugar 1.9, Protein 45.2
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper. Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisee and dressing, toss. Season with prosciutto and chopped fennel fronds.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARTICHOKE-PROSCIUTTO GRATIN
Serve with a crusty bread. You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip. Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese. Rich! Decadent! Yum! Courtesy epicurious.com.
Provided by Sandi From CA
Categories Spreads
Time 50m
Yield 12 first course servings
Number Of Ingredients 7
Steps:
- Dry quartered artichoke hearts by patting with paper towels. Cut each prosciutto slice in half crosswise.
- Wrap each artichoke heart quarter in a piece of prosciutto.
- Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
- Pour cream over, then sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
- Bake at 375 for about 30 (give or take 5) minutes or until gratin is bubbling and sauce thickens. Serve warm.
Nutrition Facts : Calories 208.1, Fat 16.7, SaturatedFat 8.4, Cholesterol 41.7, Sodium 493.9, Carbohydrate 9.2, Fiber 3.8, Sugar 1, Protein 7.9
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ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD RECIPE
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- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. DO AHEAD: Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
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