Artichoke Joes Recipes

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ARTICHOKE JOE'S



Artichoke Joe's image

If you have a Trader Joe's® by you, then check out their frozen section for artichoke hearts and add this to the mix! This also can be used for other vegetables. If using different vegetables obviously cooking time will vary. Just loved all these herbs together.

Provided by Mrs. Falvo

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 ½ teaspoons olive oil
2 cloves garlic, pressed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste
16 ounces frozen artichoke hearts (such as Trader Joe's®), thawed and drained

Steps:

  • Heat butter and olive oil together in a skillet over medium heat; add garlic, sage, rosemary, thyme, cayenne pepper, salt, and pepper and stir. Mix artichoke hearts into seasoned butter mixture; cover skillet and cook until tender, about 5 minutes.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 9 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 154.7 mg

ARTICHOKES



Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

  • Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
  • When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

ARTICHOKE JOE'S



Artichoke Joe's image

If you have a Trader Joe's® by you, then check out their frozen section for artichoke hearts and add this to the mix! This also can be used for other vegetables. If using different vegetables obviously cooking time will vary. Just loved all these herbs together.

Provided by Mrs Falvo

Categories     Vegetable Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 ½ teaspoons olive oil
2 cloves garlic, pressed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste
16 ounces frozen artichoke hearts (such as Trader Joe's®), thawed and drained

Steps:

  • Heat butter and olive oil together in a skillet over medium heat; add garlic, sage, rosemary, thyme, cayenne pepper, salt, and pepper and stir. Mix artichoke hearts into seasoned butter mixture; cover skillet and cook until tender, about 5 minutes.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 9 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 3.9 g, Sodium 154.7 mg

EASY BAKED ARTICHOKE RECIPE BY TASTY



Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

  • Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  • Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  • Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  • Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  • When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

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.

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From epicurious.com
Estimated Reading Time 7 mins
Published 2015-01-13
  • Saucy Beans and Artichoke Hearts with Feta. Use the biggest beans you can buy for this Greek-inspired artichoke dish—baby limas are easy to find, but gigante beans are amazing too.
  • Raw Artichoke Salad with Celery and Parmesan. Thinly-sliced crisp, raw baby artichokes play well with salty Parmesan, fresh herbs, and crunchy celery in this spring salad.
  • Grilled Baby Artichokes with Caper-Mint Sauce. If you have access to a grill, put this recipe on your list. Sweet and tender baby artichokes are at their best when charred and tossed with a zesty vinaigrette.
  • Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives. The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.
  • Steamed Artichokes with Garlic Butter. This is an essential recipe for artichoke lovers everywhere. And no, prepping the artichokes doesn't have to be torture.
  • Sumac-Rubbed Lamb with Minty Artichokes. Leg of lamb is flavorful and juicy, and it's especially delicious here, rubbed with sumac and set on top of a bed of garlic.
  • Roasted Niçoise Salad with Halibut. Jarred marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
  • Antipasto Salad. In this flavorful salad, long sweet peppers are tossed with canned artichoke hearts, onion, mozzarella, and salami, as well as a vinegary, garlicky dressing.
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  • Pasta with Baby Artichokes, Mascarpone, and Hazelnuts. The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.


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