Artichoke Hearts With Caramelized Onions And Herb Dressing Recipes

ARTICHOKE HEARTS GRATIN

Steps:

• Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
• Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
• Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

HERBED ONION SALAD DRESSING

Steps:

• In a blender, combine the vinegar, sugar and onion; cover and process until smooth. Add the seasonings; cover and blend well. While processing, gradually add oil in a steady stream until dressing is thickened. Store in the refrigerator.

ROASTED ARTICHOKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
• Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
• While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
• Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.

ARTICHOKE HEARTS AU GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
• Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
• Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

CARAMELIZED ONION & ARTICHOKE PIZZA

Steps:

• Set oven rack in lowest position; preheat oven to 500°F (or the highest setting).
• Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
• Heat oil in a large skillet over medium-low heat.
• Add onions & red pepper strips and cook, stirring, until softened and golden, about 10 minutes.
• Add artichoke hearts, rosemary, and a sprinkling of crushed red pepper flakes, (if you choose.)
• Continue to cook, stirring, until the artichokes are tender, about 5 minutes.
• Remove from the heat and season with salt and pepper.
• On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle.
• Transfer the dough to the prepared pan.
• Distribute the onions and artichokes over the dough; add another sprinkling of crushed red pepper flakes(if you choose.).
• Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned.
• Sprinkle cheese over the top, slice and serve.
• Serve cheese on the side, a salad of baby greens salad with a vinaigrette dressing, a loaf of crusty rustic warm bread slathered with butter and a fruit salad.

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY

Steps:

• Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

ARTICHOKE HEARTS WITH CARAMELIZED ONIONS AND HERB DRESSING

Steps:

• Preheat oven to 350 degrees. Julienne the red and yellow onions. Drain and rinse the artichokes. Combine artichokes with 2 tbsp of olive oil, minced garlic, and spices in a bowl. Spread out mixture onto a sheet pan and bake for 35 minutes at 350 degrees, artichokes will be slightly soft and browned-do not burn. On medium heat, in a sauté pan, heat the remaining 2 tbsp of olive oil. Add the red and yellow onions and sauté on medium for 5-6 minutes. When the onions start to brown, reduce the heat and cook for an additional 15-20 minutes, stir as needed to keep from burning. Once the onions are caramelized, stir in the lemon juice and cook until the liquid is evaporated. Do not burn the onions. In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until everything is evenly combined. Chill.