Artichokes Braised With Saffron Black Olives And Almonds Recipes

SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES

Salmon with Black Olive Vinaigrette and Braised Artichokes image

Provided by Bobby Flay

Time 55m

Yield Serves 4

Number Of Ingredients 20

Ingredients

1/3 cup olive oil
1/2 cup freshly squeezed lemon juice
1 cup chicken or vegetable stock
3 sprigs fresh thyme
3 sprigs parsley
3 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
3 whole black peppercorns
8 large artichoke hearts
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup seeded nicoise olives
1 teaspoon chile de arbol powder
2 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Black olive vinaigrette
Salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.
Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

ARTICHOKES BRAISED WITH SAFFRON, BLACK OLIVES AND ALMONDS

ARTICHOKES BRAISED WITH SAFFRON, BLACK OLIVES AND ALMONDS image

Categories Vegetable Side Quick & Easy High Fiber

Yield 4 people

Number Of Ingredients 12

Ingredients

1 3/4pounds medium or 2 1/4 pounds baby artichokes
1 tablespoon minced garlic
Dash red pepper flakes
Dash saffron
1/2teaspoon orange zest
1/2teaspoon salt
1/4cup olive oil
1/2cup water
1 tablespoon orange juice
2 tablespoons chopped black olives
1 tablespoon slivered almonds
1 tablespoon minced parsley

Steps:

1. Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain. 2. Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. 3. When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. 4. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm. Each serving: 177 calories; 3 grams protein; 10 grams carbohydrates; 4 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 399 mg. sodium.

ARTICHOKES BRAISED WITH OLIVES AND MINT

Artichokes Braised with Olives and Mint image

Often, artichokes seem like an intimidating ingredient, but the reward is great for very little effort. Here I've shared the steps to cut and clean artichokes, along with a simple, seasonal dish using fresh mint and olives.

Provided by Michael Tusk

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 large artichokes, Globe variety
2 tablespoons lemon juice
3/4 cup extra-virgin olive oil
1 clove garlic
2 bay leaves
2 sprigs thyme
1/4 teaspoon crushed red pepper flakes
2 ounces pitted olives, Taggiasche, Kalamata, or Nicoise
6 anchovy fillets, Sicilian, packed in oil
2 tablespoons tomato paste
1/2 cup dry white wine
2 sprigs mint
kosher salt

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.

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2004-03-24 When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, …
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Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain.
Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.
When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes.
Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.

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