Artichoke Tian Recipes

20 BEST WAYS TO COOK WITH ARTICHOKES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an artichoke recipe in 30 minutes or less!

BEST GRILLED ARTICHOKE RECIPE

Steps:

• Prepare the grill for direct and high heat.
• Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
• Place the seasoned artichoke halves on the grill, cut-side-down.
• Cover and grill for 5-10 minutes until they're cooked through.
• Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

ARTICHOKE TIAN

Steps:

• Heat oven to 425 degrees. Tear bread into pieces; soak in milk, squeeze out, and discard milk. Place bread, leek, garlic, parsley and salt and pepper in food processor; pulse 4 to 6 times until combined. Spread a little more than half the mixture in bottom of oiled glass or enamel 9-inch pie pan. Pour oil into a bowl.
• Trim the artichokes. Remove all the tough outer leaves, leaving only the pale-green edible ones. Cut off the stem; trim all the dark green from base. Cut one inch off top, and halve artichoke lengthwise. Remove the choke with melon baller; discard. Slice artichoke into 1/4-inch wedges. Place in bowl with oil as you prepare the rest; coat well.
• Arrange artichoke wedges over bread mixture in spiral pattern, hearts toward center, overlapping to fit them all in. Press in place. Season with salt and pepper. Spread remaining bread mixture on top, smooth with hands, sprinkle with cheese, and drizzle with remaining oil in bowl. Bake 5 minutes; reduce oven to 375 degrees. Bake about 40 minutes more, until golden. If it gets too brown, cover loosely with foil. Cut into wedges; serve hot.

EASY BAKED ARTICHOKE RECIPE BY TASTY

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!