Artichokekebabs Recipes

LAMB AND ARTICHOKE KEBABS WITH GREEK YOGURT DIP

Lamb and Artichoke Kebabs with Greek Yogurt Dip image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3/4 cup plus 1 tablespoon extra-virgin olive oil
Juice of 1 1/2 lemons
1 teaspoon smoked paprika
1 teaspoon dried mint
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
Vegetable oil, for the grill
1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick
1 10-ounce package frozen quartered artichoke hearts, thawed
1/2 cup pitted green olives
Kosher salt
1 cup plain Greek yogurt
1/4 cup chopped fresh mint
1 clove garlic, chopped

Steps:

Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.
Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.
Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

MARINATED ARTICHOKE KEBABS

Marinated Artichoke Kebabs image

These little cuties are great to serve as a cocktail snack at BBQ's. They're easy too! Prep time does not include chilling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

12 jarred marinated artichoke hearts, halved, with marinade
6 ounces part-skim mozzarella cheese, cut into 12 1/2 inch cubes
3 dry-packed sun-dried tomatoes, cut into fourths
cocktail toothpick
fresh parsley, for garnish (optional)

Steps:

In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
Cover and refrigerate overnight, or at least 1 hour.
To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.

ARTICHOKES

Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

EASY BAKED ARTICHOKE RECIPE BY TASTY

Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

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!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

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