Artichokes In Parsley Sauce Recipes

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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

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

ARTICHOKES IN PARSLEY SAUCE



Artichokes in Parsley Sauce image

Provided by Florence Fabricant

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

48 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water, vegetable stock or chicken stock
1 1/2 cups flat-leaf parsley, stems removed
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
  • Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
  • Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
  • Toss the artichokes with the parsley mixture and serve warm or at room temperature.

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC



Grilled Artichokes with Parsley and Garlic image

Provided by Giada De Laurentiis

Categories     appetizer

Time 47m

Yield 6 servings

Number Of Ingredients 6

6 fresh artichokes
2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
3 tablespoons freshly chopped flat-leaf parsley
1 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
  • Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
  • Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
  • Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
  • Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
  • Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
  • Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

ARTICHOKES WITH GARLIC SAFFRON SAUCE



Artichokes with Garlic Saffron Sauce image

Categories     Microwave     Garlic     Appetizer     Side     Quick & Easy     Low Cal     Lemon     Saffron     Artichoke     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 artichokes
1/2 lemon
10 unpeeled garlic cloves
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon dried orégano
1/8 teaspoon saffron threads, crumbled
1/4 teaspoon sugar
2 tablespoons olive oil
1 tablespoon minced fresh parsley leaves

Steps:

  • Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
  • While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

PASTA WITH ARTICHOKES AND PARSLEY PESTO



Pasta with Artichokes and Parsley Pesto image

Yield Serves 2

Number Of Ingredients 8

1/2 lemon
2 artichokes
2 cups fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1 garlic clove, smashed
3 1/2 tablespoons extra-virgin olive oil
1/2 lb dried pasta such as campanelle (small, bell-shaped pasta) or small shells

Steps:

  • Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
  • Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
  • Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE



Roasted Halibut With Baby Artichokes And Parsley Sauce image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Center-cut fillet of halibut, about 3 pounds and 2 inches thick, bone in
8 cloves garlic, unpeeled
9 tablespoons olive oil
4 tablespoons butter
8 baby artichokes, trimmed at top and bottom, one layer of outside leaves removed
Sea salt and pepper
1 cup Italian parsley leaves
2 cups bibb lettuce
1 cup baby spinach leaves
1/3 cup capers, drained
1 lemon, peeled and cut into small cubes
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees.
  • Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
  • In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
  • Meanwhile, cut the artichokes into thirds widthwise.
  • Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
  • Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
  • In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
  • Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 18 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1225 milligrams, Sugar 4 grams, TransFat 0 grams

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

ARTICHOKES AND AIOLI SAUCE



Artichokes and Aioli Sauce image

This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke.

Provided by TishT

Categories     Vegetable

Time 1h25m

Yield 1 1/4 cups aioli sauce, 4 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
6 slices lemons
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper
4 large artichokes
1 slice white bread, crust removed
2 tablespoons milk
3 cloves garlic, minced
2 egg yolks
1 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 dash white pepper

Steps:

  • In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
  • Remove descolored leaves, snip off the spiky ends.
  • Wash the artichokes in cold water and drain.
  • Place artichokes in bottom of kettle, standing on base.
  • Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
  • While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
  • Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
  • Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
  • Continue until all oil has been used.
  • Mixture should be thick.
  • Add lemon juice, salt and pepper; blend a few seconds more to mix well.
  • Refrigerate, tightly covered.
  • Drain artichokes well.
  • Let cool slightly.
  • Using finger, pull out leaves at center.
  • With teaspoon, remove hair choke from cavity.
  • Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

Nutrition Facts : Calories 724.6, Fat 70.3, SaturatedFat 10.3, Cholesterol 95.5, Sodium 930.8, Carbohydrate 22.3, Fiber 9, Sugar 0.5, Protein 7.4

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise

Provided by Alix Traeger

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 12

2 artichokes
1 lemon, juiced
salt, to taste
¼ cup butter
3 tablespoons garlic
1 lemon, juiced
2 cups bread crumbs
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
grated parmesan cheese, for topping
mayonnaise, or butter, for dipping

Steps:

  • Preheat the oven to 350°F (180°C).
  • Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
  • Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
  • Squeeze the juice of one small lemon on top.
  • In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
  • In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
  • Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
  • Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with dipping sauce of choice.
  • Enjoy!

Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

  • Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

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From seriouseats.com


STEAMED ARTICHOKES WITH PARMESAN DIPPING SAUCE | GIADZY
2017-11-24 4 globe artichokes; ¼ cup Italian parsley leaves; ½ cup basil leaves; ¼ cup pine nuts, toasted; ¼ teaspoon kosher salt ; ½ cup extra-virgin olive oil; ¼ cup freshly grated Parmesan cheese; 40 Serves 4. For the artichokes, combine the water, thyme, garlic, salt, and bay leaf in a 3½ quart Dutch oven. Squeeze in the juice of half of a lemon and add the whole …
From giadzy.com


ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
2021-05-13 Reserve ½ cup of the starchy pasta water before draining. Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy.
From loveandlemons.com


ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE RECIPE | YUMMLY
Dec 14, 2014 - Artichoke Hearts In Lemon-parsley Sauce With Artichokes, Frozen Artichoke Hearts, Lemon, Capers, Salt, Extra-virgin Olive Oil, Yellow Onions, Garlic Cloves, Fresh Flat Leaf Parsley, Freshly Ground Pepper, Salt, Vegetable Stock, Low Sodium Canned Broth, Grated Lemon Zest, Lemon, Fresh Basil Leaves
From pinterest.ca


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