Artichokeheartsinlemonparsleysauce Recipes

ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE

Artichoke Hearts in Lemon-Parsley Sauce image

From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

Provided by Dr. Jenny

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 artichokes, trimmed (small to medium in size)
15 -20 frozen artichoke hearts, thawed
1/2 lemon
1 tablespoon capers, preferable salt-packed (optional)
4 -5 tablespoons extra virgin olive oil
2 yellow onions, finely chopped
4 -5 garlic cloves, coarsely chopped
3 tablespoons fresh Italian parsley, chopped
salt & freshly ground black pepper, to taste
1 -2 cup stock (vegetable or chicken)
1/2 teaspoon grated lemon zest (optional)
1 lemon, juice of
3 fresh basil leaves, torn (can also use mint)

Steps:

If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
Transfer to a serving bowl and serve hot or at room temperature.

Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4

CRISPY ARTICHOKE HEARTS

Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Categories appetizer

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

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

Ingredients

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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