Artichoke Stew With Pine Nuts Recipes

ORZO WITH ARTICHOKES AND PINE NUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

PROVENCALE STEWED ARTICHOKES

Steps:

• Trim artichokes by tearing off outer leaves and cutting away dark areas. Cut in ? and rinse. Bring artichokes to boil in 1 quart water, 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil, bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste. Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops;

PAN-FRIED ARTICHOKES WITH BASIL AND PINE NUTS

Steps:

• Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
• Peel the remaining stalk and remove the tough outer leaves and discard them.
• Blanch the artichokes in water with lemon juice and a little salt.
• Cook for 5 minutes or until just tender.
• Drain.
• Cut the artichokes into quarters lengthwise, and set aside.
• Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
• Add the artichokes and sauté until the outsides are just browned.
• Stir through the basil leaves and pine nuts and serve.

ARTICHOKE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

ARTICHOKE STEW

Steps:

• Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
• add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
• dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
• add salt and all spice and black pepper.
• add the diced carrots which should be previously boiled.
• add the diced artichoke hearts (cut every heart into four pieces).
• if water is less add more water to adjust it.
• adjust the salt to taste.
• fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
• Serve with rice.

SHAVED ARTICHOKE SALAD WITH PINE NUTS AND PARMESAN CHEESE

Steps:

• One artichoke at a time, peel away outer leaves, leaving tender pale green leaves. Cut off stem and spiny tops of leaves. Cut artichoke in half lengthwise and remove fibrous choke. Slice artichoke as thinly as possible and place in a bowl. Squeeze a few drops of lemon juice over it, and toss well. Repeat with remaining artichokes.
• Add parsley, pine nuts and radicchio to bowl. Pour olive oil over mixture, and sprinkle with a little salt and pepper. Toss to coat. Add cheese, and toss gently. Taste for seasoning, and serve immediately.