Artichoke Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE BEEF STEW



Artichoke Beef Stew image

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h55m

Yield 6-8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1/2 pound small fresh mushrooms, halved
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
Hot cooked noodles

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.

Nutrition Facts :

ARTICHOKE STEW WITH MUSSELS, POTATOES AND SAFFRON



Artichoke Stew with Mussels, Potatoes and Saffron image

Categories     Soup/Stew     Potato     Shellfish     Vegetable     Stew     Seafood     Mussel     Spice     Saffron     Spring     Summer     Bon Appétit

Yield Makes 2 main-course or 6 first-course servings

Number Of Ingredients 18

Artichokes:
2 large lemons, halved
5 medium artichokes
10 cups canned low-salt chicken broth
2 tablespoons extra-virgin olive oil
1 bay leaf
Stew:
12 small red-skinned potatoes
1 tablespoon salt
1 bay leaf
1 1/4 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon (packed) stem saffron
18 mussels, scrubbed, debearded
3/4 cup chopped shallots
5 tablespoons unsalted butter
2 green onions, finely chopped
1 bunch chives, chopped

Steps:

  • Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain. Rub trimmed edge with 1 of remaining lemon halves. Cut artichoke lengthwise into quarters. Rub cut sides of quarters with lemon. Using small knife, cut out choke and small purple-tipped leaves from 1 quarter. Rub cut areas with lemon. Trim top leaves, leaving artichoke quarter about 2 inches long. Cut quarter into 2 wedges. Place wedges into lemon water. Repeat with remaining artichokes.
  • Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.
  • Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel.
  • Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper.
  • Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.

SIMPLE STEAMED ARTICHOKES



Simple Steamed Artichokes image

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish     Vegetables

Time 30m

Yield 2

Number Of Ingredients 4

2 whole artichokes
1 clove garlic
1 tablespoon lemon juice
1 bay leaf

Steps:

  • Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
  • Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
  • Place the artichokes in the basket, resting on the flattened bottoms.
  • Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g

MEDITERRANEAN ARTICHOKE STEW



Mediterranean Artichoke Stew image

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.

Provided by DaphneM

Categories     Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 medium red potatoes
1 (9 ounce) package frozen artichoke hearts (I use Bird's Eye)
1 (14 ounce) can chickpeas (or larger as desired)
1/4 cup extra virgin olive oil
1 lemon
2 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
salt and black pepper

Steps:

  • Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
  • Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
  • Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
  • Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

ARTICHOKE STEW



Artichoke Stew image

Make and share this Artichoke Stew recipe from Food.com.

Provided by libansea _diana

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 diced onion
200 g ground meat
4 tomatoes (diced)
1 1/2 cups water
1 tablespoon tomato paste
4 carrots (diced)
500 g frozen artichoke hearts
1 1/2 teaspoons salt
2 teaspoons allspice
1 teaspoon black pepper
1 tablespoon pine nuts

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.

Nutrition Facts : Calories 174.8, Fat 3, SaturatedFat 0.5, Sodium 1072.7, Carbohydrate 34.9, Fiber 13.9, Sugar 7.8, Protein 9

ARTICHOKE STEW WITH PINE NUTS



Artichoke Stew with Pine Nuts image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1/2 cup red wine vinegar
6 cups water
36 baby artichokes, halved
1 tablespoon olive oil
4 ounces bacon, finely diced
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 pound ripe tomatoes, peeled, seeded, and chopped
3 cups chicken broth, preferably homemade
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Lemon wedges, for serving
1/4 cup pine nuts, toasted (see Note)

Steps:

  • In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
  • In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW



Slow Cooker Spinach-Artichoke Chicken Stew image

This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 to 2 1/4 pounds boneless, skinless chicken thighs
1 cup chicken stock
1/2 cup white wine
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
  • About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
  • Add the cream cheese and dill, and stir until the cream cheese melts.
  • Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

CREAMY SPINACH-ARTICHOKE CHICKEN STEW



Creamy Spinach-Artichoke Chicken Stew image

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

Provided by Sarah DiGregorio

Categories     dinner, poultry, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock
3/4 cup white wine
2 to 2 1/4 pounds boneless, skinless chicken thighs
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  • Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  • Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  • Divide the stew among bowls, and top with scallions and Parmesan.

PORK, CIDER & ARTICHOKE STEW



Pork, cider & artichoke stew image

Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole

Provided by Jane Hornby

Categories     Main course, Supper

Time 3h

Number Of Ingredients 13

1-2 tbsp olive oil
1kg pork shoulder steaks , each cut into 4
300ml medium-dry cider
4 rashers dry-cured, smoked streaky bacon
2 onions , thickly sliced
300g carrots , sliced
2 bay leaves
3 thyme sprigs
juice ½ lemon
650g Jerusalem artichokes
2 tbsp plain flour
400ml chicken stock
knob of butter , melted

Steps:

  • Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
  • Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
  • Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
  • Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

CHICKEN AND ARTICHOKE STEW



Chicken and Artichoke Stew image

Categories     Soup/Stew     Chicken     Garlic     Onion     Tomato     Sauté     Artichoke     White Wine     Spring     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 medium onions, chopped
1 4 1/2-pound chicken, cut into 8 pieces
2 tablespoons all purpose flour
1 cup dry white wine
3 garlic cloves, chopped
6 medium artichokes, trimmed, halved, chokes removed according to recipe for Trimmed Artichokes
2 large tomatoes, peeled, seeded, chopped
2 cups canned low-salt chicken broth

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
  • Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.

More about "artichoke stew recipes"

GREEK ARTICHOKE STEW - 30 DAYS OF GREEK FOOD
greek-artichoke-stew-30-days-of-greek-food image
2019-05-16 Stir carefully. Add the flour (optional) and give a final good but gentle stir. Pour carefully lemon juice and hot water or vegetable broth …
From 30daysofgreekfood.com
Reviews 8
Servings 4
Cuisine Greek, Mediterranean
Category Main Course, Side Dish
  • Add artichokes first and stir for 5 minutes. Add onion, leek and spring onions. Stir well for 3 more minutes. Add carrots, potatoes and stir for 5 minutes. Season to taste. Stir carefully.
  • Add onion, leek and spring onions and stir for 2-3 minutes until softened and translucent. Add artichokes, carrots and potatoes. Stir for 5 minutes. Season to taste. Stir carefully.


JERUSALEM ARTICHOKE STEW RECIPE | EAT SMARTER USA
jerusalem-artichoke-stew-recipe-eat-smarter-usa image
Preparation steps. 1. Rinse, trim and cut the scallions diagonally into thin rings. Rinse the sage leaf and pat dry. Rinse, peel and cut the Jerusalem artichoke stems into bite-sized pieces. 2. Place the ghee in a saucepan and sauté the …
From eatsmarter.com


OYSTER AND ARTICHOKE STEW - BELLE ANNéE
oyster-and-artichoke-stew-belle-anne image
2015-01-27 Instructions. In a small pot bring the oyster liquor and seafood stock to a boil. Turn the heat off and just let it sit until you are ready to use it. In a larger stock pot, over medium to medium-low heat, melt the butter. …
From belleannee.com


LENTIL ARTICHOKE STEW
lentil-artichoke-stew image
Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if …
From pcrm.org


GREEK ARTICHOKE STEW - AGINARES A LA POLITA - REAL GREEK …
greek-artichoke-stew-aginares-a-la-polita-real-greek image
2021-04-28 Make The Stew: Heat the 10 tablespoons of olive oil in a wide cooking pot over high heat. Add the red onion, spring onions, and spring garlic and saute until golden and caramelized. Stir in the potatoes and carrots and …
From realgreekrecipes.com


GREEK LAMB AND ARTICHOKE STEW - JUST A LITTLE BIT OF …
greek-lamb-and-artichoke-stew-just-a-little-bit-of image
Preheat oven to 325F. In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside. Add the remaining 1/2 tbsp of …
From justalittlebitofbacon.com


BEEF STEW WITH ARTICHOKES - JAMIE GELLER
beef-stew-with-artichokes-jamie-geller image
2011-03-07 ⅓ cup flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2½ pounds lean beef stew meat, cut into 1-in cubes; 3 tablespoons extra virgin olive oil
From jamiegeller.com


THE BEST SIMPLE BEEF ARTICHOKE STEW - NATURAL …
the-best-simple-beef-artichoke-stew-natural image
2016-12-07 Instructions. Add the cooking fat to a slow cooker (or Instapot) and add the cubed beef, carrots, tomatoes, zucchini, green onion, salt and pepper. Add the cup of artichoke water to the slow cooker. Cook on low for 4-6 hours …
From naturalhormonehealing.com


ARTICHOKE STEW WITH LEMON AND DILL RECIPE - THE SPRUCE EATS
2021-06-13 Add the lemon juice, broth, water and remaining 1/4 cup oil. Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if needed. Add the artichokes and fresh dill and season with salt and freshly ground black pepper to taste.
From thespruceeats.com
Estimated Reading Time 1 min


ARTICHOKE STEW – EASY & QUICK RECIPE | MARMITE ET PONPON
2015-06-11 2 tbsp flour. 3 cups of water. salt to taste. Follow this step by step method: In a pot, bring oil to heat and fry the onion until tender and fragrant (2-3 minutes). Add the cubes of beef and cook until brown (3-4 minutes), then the artichoke hearts (cut them in half or 4 if they are too big), cover with water and bring to boil for 5 minutes.
From marmiteetponpon.com


ITALIAN LAMB WITH ARTICHOKES - ITALIAN RECIPE BOOK
2020-04-05 Bring to a boil and reduce the heat. Cover with a lid and let simmer on slow heat for about 40-50 minutes (see notes below). Add a pinch of salt. Remember, sun-dried tomatoes already contain salt so taste the sauce the lamb is cooking in to …
From italianrecipebook.com


GREEK LAMB STEW WITH ARTICHOKES | CANADIAN LIVING
2006-01-16 Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan. Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate ...
From canadianliving.com


31 EASY CANNED ARTICHOKE RECIPES – HAPPY MUNCHER
Spread the pastry out on to a floured work surface, then add the artichokes. Roll out the pastry, cut it into strips, and place the strips on a baking tray lined with greaseproof paper. Using a pastry brush, brush the edges of the tart with the egg, and bake in …
From happymuncher.com


RED LENTIL AND ARTICHOKE STEW PLANT-BASED - LIFE CURRENTS
2020-03-11 Add the lentils, bay leaf, and water to the pan and bring to a boil. Lower the heat, then add the canned tomatoes and crushed red pepper (if using), and simmer on low heat for about 20 minutes or until the lentils are tender. Remove and discard the bay leaf. Add artichokes, salt, and pepper to taste, heat through.
From lifecurrentsblog.com


ARTICHOKE STEW – WE THE FRESH! 19TH AVENUE FARMER'S MARKET – …
Cleaning Artichokes. Cleaning Artichokes is a lot easier then one might think! Start off with a bowl of cold water and lemon juice. Artichokes are a leafy vegetable and as soon as you start to clean them the inner tender skin will start to oxidize and turn dark, to prevent this from happening we put the cleaned artichoke in a cold water/lemon ...
From toptomatofoods.com


ARTICHOKES A LA POLITA – GREEK ARTICHOKE AND PEAS STEW
2011-03-22 When hot, add the onions, stirring to saute them without changing colour. After 4 minutes put the carrots. Saute them together for 4-5 minutes, then add the artichokes and potatoes. Saute for another 4-5 minutes. Put the peas and after 2 minutes the hot water. Cover with the lid and simmer for 20 minutes.
From pandespani.com


ARTICHOKE STEW RECIPE | GOOD FOOD
Ingredients. 1/2 cup olive oil. 6 artichokes, trimmed. 6 small new potatoes, washed. 12 pickling onions, peeled. 6 small carrots, peeled. 2 garlic cloves, peeled
From goodfood.com.au


RECIPE: ARTICHOKE STEW STEP BY STEP WITH PICTURES | HANDY.RECIPES
Toss the artichokes in a colander, rinse with running water. Finely chop the garlic and parsley and fry for 2 minutes, stirring. Add the artichokes, add water (they must be almost covered), season with salt and pepper, put the lid on and simmer for 45-50 minutes, stirring occasionally.
From handy.recipes


ARTICHOKE BEEF STEW - OCEAN MIST FARMS
Dredge the beef cubes in the flour mixture and set aside. In a large Dutch oven over a medium-high flame, add olive oil and floured meat cubes and brown on all sides (about 3 minutes). Add enough hot water to completely cover beef by one inch. Bring meat to a simmer and add carrots, potatoes, onions and Herbs de Provence.
From oceanmist.com


25+ EASY ARTICHOKE RECIPES YOU'LL LOVE | EATINGWELL
2021-11-15 Spinach & Artichoke Dip Pasta. These artichoke recipes are an easy way to highlight one of the prettiest, most versatile veggies out there. Whether it relies on fresh, frozen or canned artichokes, each of these dishes only requires 20 minutes of active time or less, so you can whip up a tasty, healthy meal or appetizer without breaking a sweat.
From eatingwell.com


GREEK ARTICHOKE STEW - HEART HEALTHY GREEK
2020-03-24 Step One: Wash the artichokes under cold water, making sure to rinse well in between the leaves. Advertisement. Step Two: Using a sharp knife, cut ⅓ off of the top of the artichoke. Step Three: Remove the outer leaves by pulling the leaf back until it snaps. Cut off the end of the stem and, using a vegetable peeler, peel away hard surfaces ...
From hearthealthygreek.com


LEMONY ARTICHOKE STEW — RAFAELLA
2017-09-25 Lower the heat to medium-low, cover and let cook for approximately 45 minutes, until the meat is tender. Add the artichoke hearts and diced potatoes and bring to a boil. Cover and let it cook for 20 minutes until the vegetables are cooked through and fork tender. Add the cilantro and lemon juice.
From rafaellasargi.com


PRESSURE-COOKER GREEK ARTICHOKE STEW | AKIS PETRETZIKIS
Add salt, pepper, the artichokes, the juice of 1 lemon, the stock, and seal with the lid. Turn the safety valve to the proper pressure indicator and boil at low heat for 10 minutes. Depressurize and remove from the heat. Finely chop the dill and add it to the pressure cooker. Add the lemon zest and juice and mix.
From akispetretzikis.com


QUICK AND EASY ARTICHOKE TOMATO STEW - ARLENECOCO
#artichokes #artichokepastasauce #Italianvegetables Artichoke Tomato Stew works in many dishes This recipe is a great master recipe that can pull duty as a pasta sauce, stew over cauliflower rice, and great as a topping on a chicken breast or fish fillet. Easily made as a plant-based sauce for tofu steaks or a veggie burger topping. Toasted flour is easily made by …
From arlenecoco.com


CHICKEN AND ARTICHOKE STEW (PALEO & GLUTEN FREE) - A DASH OF DOLLY
2021-02-11 Scoot the veggies to one side of the pot. Add about 1 tablespoon of avocado oil to the pot and then add the tomato paste. Cook the tomato paste down for 2-3 minutes and then mix in with the veggies. Pour in the chicken broth and add in the bay leaf, dried thyme, and chopped basil. Mix until well combined.
From adashofdolly.com


10 TOP-RATED ARTICHOKE SOUP RECIPES | ALLRECIPES
2020-12-15 10 Top-Rated Artichoke Soup Recipes. Delightfully nutty with just the right hint of sweet, artichokes make the perfect star for a steaming bowl of soup. Toss them into creamy and rich recipes like Blue Cheese Bisque or go veggie-heavy with Chickpea Stew. Some of these recipes use fresh artichokes while others rely on the canned variety, meaning ...
From allrecipes.com


LAMB AND ARTICHOKE STEW RECIPE ME TO MATI #PASSIONFOOD
2019-09-19 In a large pot over high heat add 1 cup olive oil. Add lamb cuts continuously tossing until the meat has browned. In a large bowl add cold water, squeeze juice of 1 lemon and add 1 tablespoon of plain flour into the bowl of water, stirring through thoroughly. Clean artichokes using the method demonstrated [video: 02:05 – 03:35].
From metomati.com


LENTIL ARTICHOKE STEW – CAN'T STAY OUT OF THE KITCHEN
2012-06-14 Here’s the recipe. LENTIL ARTICHOKE STEW (Recipe adapted from The Cancer Project.org) Print Recipe. Lentil Artichoke Stew Yum. Lentil Artichoke Stew is scrumptious. This delicious spicy stew is made with lentils, artichokes and tomatoes. Add diced tomatoes with chipotle peppers for more zip! This stew is vegan and gluten free and wonderful comfort food …
From cantstayoutofthekitchen.com


GREEK ARTICHOKE & FAVA BEAN STEW: READY IN 30 MINS!
If you’d rather stick with fresh artichokes then, follow the instructions in my Artichokes a la Polita recipe. How to make this healthy stew: This recipe starts like all delicious recipes do: with an onion (finely chopped) and some olive oil. Cook it over medium heat until soft and golden. Then, add the sliced scallions and cook 2-3 minutes ...
From dimitrasdishes.com


GREEK ARTICHOKE STEW | AKIS PETRETZIKIS
Add them both to the pot. Chop the potatoes into 1-2 cm cubes and add them to the pot. Stir and sauté until all the vegetables turn golden. Add the artichokes and sauté for 4-5 minutes, until light golden. Add the flour, bouillon cube, water and lemon juice. Stir, cover pot with lid, lower heat and simmer for 40-50 minutes.
From akispetretzikis.com


LAMB AND ARTICHOKE STEW RECIPE | MYRECIPES
Add lamb, artichoke hearts, and next 6 ingredients. Stir in chopped mushrooms and reserved mushroom liquid. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lamb is tender. Step 4. Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk; add to stew. Cook over medium heat 5 minutes.
From myrecipes.com


VEAL AND ARTICHOKE STEW RECIPE | MYRECIPES
Learn how to make Veal And Artichoke Stew. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


THE BEST AGNELLO COI CARCIOFI RECIPE IN 5 EASY STEPS
2021-03-27 STEP 4 - ADD THE LEMON. Add the juice of half a lemon, and a glass or two of cold water to keep the stew nice and moist. Add the chopped parsley. Stir and continue cooking on low heat for another 15 minutes. STEP 5 - ADD THE ARTICHOKES. Directly chop the artichokes into the pot. Add enough water to cover the stew and continue cooking on low ...
From strictlysardinia.com


ARTICHOKE STEW RECIPE | NESTLé FAMILY ME
3 cloves Garlic, crushed. ½ kg minced beef. 1½ tablespoons Plain flour. 3 cubes MAGGI Chicken Stock. 5½ cups water or 1375 ml. ½ kg artichoke hearts, frozen, cut each into 4 pieces. 1 medium Carrot or 150 g, peeled and cut into small cubes. 1 medium Potato or 250 g, peeled and cut into small cubes. 1 cup canned green peas or 200 g.
From nestle-family.com


ARTICHOKE STEW RECIPE - COOKEATSHARE
16 x trimmed and halved Baby artichokes; 2 x ten ounce pkgs. frzn artichokesten ounce pkgs. frzn artichokes, liquid removed and patted dry; 1 x lemon halved; 3 sprg minced fresh rosemary; 3 x large sprigs of fresh thyme; 3 x bay leaves; 1/4 c. extra virgin extra virgin olive oil - …
From cookeatshare.com


OLIVE OIL ARTICHOKE STEW RECIPE | TURKISH STYLE COOKING
Whisk water, lemon juice, salt, sugar and flour in a bowl, Heat the olive oil in a saucepan, add the onion and cook for a few minutes, Add carrots and artichokes and mix, Add the lemon water mixture into it, Cover and cook over low-medium heat until all are softened slightly, Add the rice, mix and cook until all the ingredients are wholly soft.
From turkishstylecooking.com


Related Search