Artichoke Hearts Romano Recipes

ARTICHOKE HEARTS ROMANO

Steps:

• Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

Steps:

• 1. •Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
• 2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

ARTICHOKE HEARTS IN A WHITE WINE GARLIC BUTTER SAUCE

Steps:

• In a medium-sized nonstick pan heat the olive oil over a medium heat.
• Add the garlic and stir for a minute making sure not to let the garlic turn brown.
• Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
• Pour in the lemon juice and stir.
• Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
• Season with salt and black pepper.
• Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
• Transfer the artichoke hearts and sauce to a serving platter and garnish with the parsley and green onions.
• Serve at once.

ROMAN-STYLE ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
• Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

ARTICHOKES ALLA ROMANA

Steps:

• The ingredients and directions for making artichokes alla romana according to the traditional recipe Mince a sprig of parsley and a little pennyroyal with 1 clove garlic and 3 oil-packed anchovy fillets. Mix the minced herbs and anchovies with 2 tablespoons bread crumbs, 1 tablespoon grated Grana Padaono cheese and a pinch of salt.|Trim the artichokes, cutting off the tips and leaving 1 1/2 to 2 inches of the stalks. Spread the artichoke leaves out like a flower. The best artichokes for this recipe are the Romanesco type, as they are best suited to being stuffed.|Stuff the artichokes with the filling, pressing the filling into the heart and between the "leaves."|Place the stuffed artichokes in a saucepan with the stems up. Add 6 tablespoons oil, 1 ladle full of water, 3 tablespoons of white wine and, optionally, 1 garlic clove in its peel.|Cover, turn on the heat and cook for 20 minutes after the liquid starts to boil. Serve them with their cooking liquid, which should be fairly thick.