Artichoke Hearts With Garlic Olive Oil And Parsley Recipes

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ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY



Artichoke Hearts With Garlic, Olive Oil and Parsley image

An interesting side dish that's done in a matter of minutes! So simple, yet this dish adds elegance to any meal!

Provided by yooper

Categories     One Dish Meal

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

3 tablespoons olive oil
4 garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 (8 ounce) packages frozen artichoke hearts, thawed

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 arichokes 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 parlsley.

Nutrition Facts : Calories 137.7, Fat 10.6, SaturatedFat 1.5, Sodium 55, Carbohydrate 9.9, Fiber 4.5, Sugar 0.1, Protein 3.2

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY



Artichoke Hearts with Garlic, Olive Oil and Parsley image

Provided by Peggy Markel

Categories     Garlic     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Artichoke     Spring     Parsley     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

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.

ARTICHOKE HEARTS IN OLIVE OIL



Artichoke Hearts in Olive Oil image

Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.

Provided by Dinu9582

Categories     Vegetable

Time 30m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

4 medium fresh artichokes
2 medium potatoes
2 small carrots
1 cup fresh peas
1 small onion
3 tablespoons olive oil
1/2 lemon
fresh dill
salt

Steps:

  • Cube the onions, potatoes and the carrots (1/4 inch thick).
  • Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
  • In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
  • Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
  • Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
  • Serve cold.

Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL



Artichokes Braised in Lemon and Olive Oil image

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Provided by Maggie Ruggiero

Categories     Side     Braise     Dinner     Lemon     Artichoke     Fall     Potluck     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 12

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Trim artichokes into hearts:
  • Add lemon halves to a large bowl of cold water, squeezing to release juice.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
  • Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
  • Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
  • Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL



Sautéed Baby Artichokes With Garlic and Olive Oil image

Provided by Joan Nathan

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

12 baby artichokes
1 lemon
3 to 4 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons Italian parsley
Sea salt and freshly ground pepper to taste

Steps:

  • Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
  • Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 747 milligrams, Sugar 3 grams

ARTICHOKES BRAISED IN OLIVE OIL



Artichokes Braised in Olive Oil image

Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1/4 cup plus 2 tablespoons parsley, chopped
1/4 cup plus 2 tablespoons mint, chopped
1 clove garlic, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper
4 artichoke hearts

Steps:

  • In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
  • Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
  • Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.

Nutrition Facts : Calories 158 g, Fat 17 g

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Vegetable Side Dishes

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

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