Artichokes Braised With Prosciutto And Cream Recipes

BRAISED SKIRT STEAK WITH ARTICHOKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
• Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
• Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

ARTICHOKES BRAISED WITH OLIVES AND MINT

Steps:

• Fill a bowl with water and add the fresh lemon juice. Remove the outer leaves of the artichokes and cut off the tops of the inner, more tender leaves. Discard. Cut the stem from the inner crown. Rub the cut pieces with lemon and place in the lemon water.With a small paring knife, remove the darker green, outer layer from the stems and bottom of the crowns and discard. Scrape the choke from the inner crown and discard. Return the cut pieces to the lemon water.Remove the pieces from the lemon water, pat dry, quarter the artichoke crowns and cut the stems in half.
• In a large, wide saute pan or Dutch oven, heat the olive oil over medium-high heat. Add the whole garlic clove and toast in the oil until fragrant and golden brown. Add the bay leaves and sprigs of fresh thyme, saute for a few minutes. Add the red chile flakes. Remove the garlic clove and discard.Lay the cut stems and crowns in the olive oil. Season the artichokes with salt to taste. Gently brown the artichokes, taking care to rotate to promote even cooking about 5 to 6 minutes. Reduce the heat to medium-low. Add the olives, anchovy fillets and tomato confit. Pour in the white wine. Braise the artichokes over medium-low heat until tender and cooked through, about 15 minutes.
• Once the artichokes are cooked, remove from the heat. Chop and add the mint leaves and serve immediately.

PROSCIUTTO-STUFFED ARTICHOKES

Steps:

• Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside.
• In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper.
• Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish.
• Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.

ARTICHOKES BRAISED WITH GARLIC AND THYME

Steps:

• Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
• Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
• Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
• Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

PROSCIUTTO-ARTICHOKE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
• Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
• Remove from the oven and top with Parmesan cheese.

BRAISED ARTICHOKES

Steps:

• Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

ARTICHOKE-PROSCIUTTO GRATIN

Steps:

• Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE

Steps:

• Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
• Cover and cook on LOW for 8 hours.
• Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
• Return the chops to the pot and coat with sauce.

BRAISED ARTICHOKES

Steps:

• 1 In a large saucepan, cook the onion in the oil over medium heat until tender, about 10 minutes. Stir in the garlic and parsley. 2 Place the artichokes in the pan and stir well. Add the water and salt and pepper to taste. Cover and cook over low heat until the artichokes are tender when pierced with a knife, about 15 minutes. Serve warm or at room temperature. VARIATION: In Step 2, add 3 medium potatoes, peeled and cut into 1-inch cubes, with the onion. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PORK-BRAISED ARTICHOKES

Steps:

• Trim off the stems and cut off half the tops of the artichokes. Simmer for 10 minutes; refresh in cold water and drain again.
• Remove the chokes and fill with following stuffing.
• Stew the pork, bacon and onion in pan but do not let the meat brown.
• Add a tablespoon or so of oil, mushrooms, salt and pepper. Cook for five minutes, stirring occasionally.
• Tie two or three slices bacon around each artichoke with a string and place in ovenproof dish with oil. Fry lightly.
• Add wine and stock. Cover and braise for about one hour at 350 degrees. Remove string and serve with juices.

ARTICHOKES WITH PROSCIUTTO AND CREAM

Steps:

• Trim artichokes and quarter them lengthwise.
• Place into bowl of water with a tbsp vinegar or lemon juice.
• Melt butter in large skillet.
• add prosciutto and shallots until softened Drain artichokes and put into pan.
• add thyme, water.
• cover skillet, cook until tender (about 12 minutes).
• shake covered pan occasionally, adding more water if necessary.
• when artichokes are easily pierced with knife, remove lid and raise the heat to high.
• cook until moisture evaporates, and artichokes sizzle.
• remove from heat, cool a bit.
• add cream, return to medium heat.
• season with pepper.
• serve warm.