EASY BAKED ARTICHOKE RECIPE BY TASTY
- 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.
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
- Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
- Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
- Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
- Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21 g, Cholesterol 80.3 mg, Fat 27.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 611.4 mg, Sugar 0.3 g
We used to enjoy this dish a lot while living in western NY. It is not so popular in all areas of the country. When we moved away from the area a friend passed this recipe on to me, knowing how much my family enjoyed it so, that we could enjoy it regardless of where we were living. If you like dishes like chicken french, veal french, etc. & you are a fan of artichokes, this too will become a favorite.
Provided by Its Good to be Queen
Yield 4 serving(s)
Number Of Ingredients 8
- Well drain the artichokes, then slice them in half.
- Put flour into a bowl and season it with salt and pepper.
- Add the sliced artichokes. Toss them in the flour to coat.
- Beat eggs in another mixing bowl.
- Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
- Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
- When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
- When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
- Pour the freshly squeezed lemon juice over the top and they're ready to be served.
- We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.
ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)
This is a very popular dish in France. Artichokes are steamed or boiled in salted water and simply served with a homemade vinaigrette. Prepared this way, you get to really enjoy their flavor. A delicious dish and so easy to prepare. When you get to the heart of the artichoke, remove the hair and fill the cavity with vinaigrette... it's like finding treasure after a long quest.
Provided by annef
Number Of Ingredients 4
- Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
- Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
- Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 13.5 g, Fat 27.2 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 159.6 mg, Sugar 1.3 g
- 1. Drain artichoke hearts and cut in half.
- 2. Dredge in flour and dip in egg.
- 3. Saute in hot oil until brown. Transfer to holding dish.
- 4. Pour oil out of frying pan, wipe pan and return it to the stovetop.
- 5. Melt butter, add lemon juice. Return artichokes to pan, sprinkle with Parmesan cheese and add sherry. Stir.
- 6. Remove the artichokes to serving dish.
- 7. Reduce sauce in vollume by boiling for 2 to 3 minutes over high heat. Pour sauce over artichokes.
ARTICHOKES FRENCH RECIPE
Provided by Cyndi645
Number Of Ingredients 7
- Package or frozen or you can use canned. Cut in half or you can just fry them whole. Drain or thaw the artichoke hearts. Dip each into flour and finish in an egg, salt and pepper mixture. Fry in a large fry pan with olive oil. When they are a light gold color, transfer to a paper toweled plate to drain. Wipe out the fry pan and melt a stick of salted butter. Add about a cup (or more to your preference)of white wine. Cook on low to just reheat them in the butter/wine sauce.
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- Fights Cardiovascular Disease. Consuming artichokes and artichoke extract has been correlated with reductions in unhealthy cholesterol levels, high blood pressure and metabolic syndrome.
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- Good Source of Iron, Which Prevents Anemia. While many people think of animal products, like beef and eggs, as the only and best sources of iron, artichokes are also a good source, especially for plant-based eaters who need to make sure they consume enough of the vital mineral.
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- Place prepared artichoke hearts, carrots and potatoes into a bowl. Add only enough water to barely cover. Squeeze in the juice of one lemon. Reserve water for later use.
- Heat one cup of oil in a deep wide pan. Add onions, artichoke hearts, carrots, potatoes, and ½ of the dill and stir. Slowly add reserved artichoke lemon water to add moisture to cooking vegetables. Add salt and pepper to taste. Leave to cook until everything is soft.
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Top Asked Questions
What is the best way to cook artichokes?Roasted artichoke hearts with potatoes. Toss in olive oil and roast for 30–35 minutes at 425 degrees. Italian roasted artichokes with olives and sun-dried tomatoes. Broiled artichokes with parmesan cheese and red pepper.
How do you cook artichoke hearts in oil?Dredge artichoke hearts in flour and then coat with egg. Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl. Pour oil out of skillet and wipe clean with a paper towel; return to stove top.
What are the ingredients in the artichoke salad recipe?Ingredients 1 ½ cup all-purpose flour 2 1 egg 3 1 (14 ounce) can artichoke hearts, drained and halved 4 ¼ cup vegetable oil 5 ¼ cup butter 6 1 lemon, juiced 7 3 tablespoons Parmesan cheese 8 ¼ cup dry sherry 9 salt and ground black pepper to taste 10 1 tablespoon chopped fresh parsley, or to taste More ...
How to cook chicken and artichokes in the oven?Instructions Preheat oven to 350. Combine bread crumbs with seasonings and a handful of each cheese. Dredge chicken and artichokes in milk, draining off excess then bread crumbs, pressing to adhere lots of cheese and crumbs. Finally, dip in eggs. Saute until brown in olive oil, on first side. Be careful not to lose coating when you turn them.