BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
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
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
ARTICHOKE OLIVE SALSA
This recipe came in the weekly emails I receive from the Meatless Monday website. It looked so delicious I just had to try it. Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas.
Provided by Kozmic Blues
Categories Artichoke
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl.
- Season with salt and pepper to taste.
- Add enough olive oil so that the salsa reaches desired consistency.
- Cover and refrigerate for 20-30 minutes before serving.
Nutrition Facts : Calories 68.8, Fat 3, SaturatedFat 0.4, Sodium 269.8, Carbohydrate 9.8, Fiber 4.2, Sugar 1.6, Protein 2.8
SEARED SALMON WITH ARTICHOKE SALSA
Steps:
- To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
- Preheat oven to 400 degrees F.
- Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
- To serve, place in the center of plate, and top with artichoke salsa.
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
ARTICHOKE 'N' OLIVE SALAD
When unexpected company showed up for dinner, I quickly scanned my pantry for items I could put together for a side dish. After some digging, this was the delicious result.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the artichokes, olives, onions and pepper rings. Add tomato sauce; mix well. Let stand at room temperature for 15 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 585mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ARTICHOKE SALSA
Make and share this Artichoke Salsa recipe from Food.com.
Provided by shawnajean
Categories Low Protein
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Nutrition Facts : Calories 37.5, Fat 0.9, SaturatedFat 0.1, Sodium 96.2, Carbohydrate 7, Fiber 2.8, Sugar 1.5, Protein 1.9
ARTICHOKES BRAISED IN OLIVE OIL
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
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
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
ARTICHOKES WITH OLIVES AND PARMESAN
This spring vegetable makes a simple and delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Trim 1 inch from artichoke stems and a quarter inch from tops. Remove tough outer leaves. Using scissors, cut sharp tips off leaves. Fill a large saucepan with 5 quarts cold water. Squeeze the juice of 2 lemons into water and add lemon halves to saucepan. Add artichokes, 3 teaspoons salt, and 2 tablespoons olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in the heart with a paring knife, 25 to 30 minutes. Drain and let cool.
- In a small bowl, combine juice from remaining lemon (2 to 3 tablespoons), vinegar, mustard, remaining salt, and pepper. Whisk in remaining olive oil, shallots, olives, and 2 tablespoons Parmesan.
- Cut stems of artichokes flush to the base and serve on the side, if desired. Spoon dressing evenly over artichokes. Sprinkle with remaining Parmesan and serve.
CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE
Categories Appetizer Side Fry Jerusalem Artichoke Spring Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Trim and fry artichokes:
- Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
- Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
- Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
- Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
- Make salsa verde:
- Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
- Serve artichokes hot, warm, or at room temperature with sauce.
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