GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
ARTICHOKES WITH HORSERADISH BUTTER
Horseradish adds a zesty punch to the melted butter used for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Number Of Ingredients 5
Steps:
- Melt butter. Stir in lemon juice and horseradish; season with salt. Serve warm, with steamed artichokes.
SAUTEED ARTICHOKE BOTTOMS
Steps:
- In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
- In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
- To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.
HERB CRUSTED SALMON AND ARTICHOKES SAUTEED IN HERB-INFUSED BUTTER
Steps:
- For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
- For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.
HERBED GRILLED ARTICHOKES
I was inspired to create this recipe by the grilled artichokes at our favorite restaurant. My husband thinks mine are better. Top with mayonnaise instead of butter if you prefer.
Provided by Foxy
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 13.6 g, Fiber 9.2 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 817.4 mg, Sugar 1.8 g
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by Chippie1
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
- Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
- Use scissors to remove any remaining leaf tips.
- Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
- Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat.
- Add the garlic, and saute for about 1 minute to flavor the butter.
- Arrange artichoke halves cut-side down in the skillet.
- Saute for about 5 or 10 minutes, or until lightly browned.
- Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
- A fork should easily pierce the stem.
SAUTEED ARTICHOKES
This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Pistachios
Number Of Ingredients 7
Steps:
- Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
- Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
- Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.
STEAMED ARTICHOKES WITH GARLIC BUTTER
Provided by Alison Roman
Categories Appetizer Side Kid-Friendly Artichoke Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Trim stems from 4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
- Bring 2" of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70-80 minutes. Remove from heat; squeeze 1 halved lemon over.
- Mix 1/2 cup (1 stick) melted unsalted butter and 1 finely grated garlic clove in a small bowl; season with salt and pepper. Serve with artichokes.
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Steam Vegetarian Kid-Friendly High Fiber Mother's Day Mayonnaise Artichoke Spring Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
- Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.
ARTICHOKES SAUTEED IN HERB INFUSED BUTTER
Make and share this Artichokes Sauteed in Herb Infused Butter recipe from Food.com.
Provided by 4rugrats
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, add butter and oil.
- Sauté onions, garlic, chile, and herbs, reduce heat, making sure garlic doesn't burn.
- Once oil is infused, place artichoke, heart side down, into oil.
- Sauté for a few minutes, and then add enough water to steam them.
- Cover and reduce heat.
- Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily.
- More water will need to be added to the pan periodically.
- Serve with lemon-garlic-butter for dipping.
Nutrition Facts : Calories 158.8, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 128.1, Carbohydrate 10.8, Fiber 4.7, Sugar 1.4, Protein 3.1
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- Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips (see photo, right). Brush the cut edges with a little lemon juice. In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels.
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