ARTICHOKES WITH HAM
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice water. Squeeze lemon into bowl, and add lemon halves; set aside.
- Trim artichokes; snap off tough outer leaves. Slice off the upper 2/3 of bulb and discard. Using a vegetable peeler, remove green outer layer from around heart. Using a melon baller, scoop out choke, and discard. Keep in acidulated water while preparing remaining artichokes.
- Bring a medium saucepan of water to a boil. Add 10 of the artichokes and 2/3 cup oil. Cook until tender when pierced with the tip of a knife. Using a slotted spoon, transfer to a blender. Slowly add 1/3 cup of the cooking liquid and 1/3 cup oil. Blend artichokes until smooth. Season with salt and pepper. Transfer puree to a small bowl; set aside.
- In a small bowl, whisk to combine the vinegar and mustard. While continuing to whisk, gradually add 3 tablespoons olive oil whisking until thickened; set aside.
- Place julienned pigs' ears in a small skillet. Cook over medium-high heat until heated through and golden brown. Remove from heat; set aside.
- Thinly slice the remaining 2 artichokes lengthwise. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the artichokes, and saute until crisp and golden brown. Remove, and set aside. To the same skillet, add remaining tablespoon oil. When the oil is hot, add the shrimp. Saute until pink and just cooked through. Remove and set aside.
- Evenly divide the artichoke puree between 4 plates. Place ham on work surface. Divide shrimp between slices of ham, and wrap to enclose to form bundles. Place 2 bundles in the center of each plate. Garnish with sauteed artichokes and pigs' ears. Drizzle with vinaigrette, and serve immediately.
HAM AND ARTICHOKE RISOTTO
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pull away the dark green outer leaves of the artichoke until you reach the yellow inner leaves. Cut one to two inches off the top of the artichoke, eliminating all prickly parts. Cut the base in half vertically. With a sharp knife, cut away the fuzzy choke and any remaining little leaves. Cut each half into thin slices and place in small bowl of water into which you have squeezed the lemon half.
- Bring the chicken stock to a simmer on top of the stove. Meanwhile, heat the butter and oil in a heavy skillet and cook the onion and garlic until the onion is soft. Drain the artichoke slices, pat them dry and saute for two to three minutes.
- Add the rice and saute, stirring for one to two minutes, making sure the grains are coated with the butter and oil. Add the wine and stir it until it is absorbed. Add the hot broth one-half cup at a time, stirring frequently. Do not add the next cup before the previous one is completely absorbed.
- When the rice is almost done (it should be creamy but al dente) add the ham and Parmesan cheese. Season to taste and Serve at once.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 1218 milligrams, Sugar 6 grams, TransFat 0 grams
GRANNYS HAM AND ARTICHOKE CASSEROLE
This is a hearty, "warm you up" dish that my grandma used to make. it is one of the few things that i remember her making as she lived far from us and i only saw her once a year. Enjoy.
Provided by polly salama
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain artichoke hearts.
- Combine soup,onion,sherry and garlic salt.
- Mix well.
- In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
- cover and bake for 25-30 minutes in a preheated 375 degree oven.
- One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
- I am not a big hard boiled egg fan so I omit it.
- She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
- When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.
ARTICHOKE HAM FETTUCCINE
"I like fixing dinner when my mom is going to be late coming home from work," says high-schooler Katie Anderson in Spokane, Washington. "This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that's special."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1038mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST
You can prepare all ingredients in advance so assembly is easy the next day for a quick brunch.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- For the crust: Preheat oven to 450 degrees F.
- Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
- For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
- When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.
SHRIMP, TASSO HAM AND ARTICHOKE WITH CREOLE LEMON BUTTER
Quick and easy pasta at its best. By the time your pasta is cooked, the sauce will be done! Can't get any better! If you can't find Tasso ham, you can use prosciutto, pancetta, bacon or Virginia ham--though none of those has the deep salty flavor of Tasso. As for the artichokes, use fresh or frozen or the ones in brine in tins -- not the kind that are marinated in oil.
Provided by Chef Kate
Categories Ham
Time 22m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a hot pan, sauté the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
- Deglaze the pan with white wine and simmer.
- Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
- Whisk in the whole butter and serve over warm pasta immediately.
Nutrition Facts : Calories 742.2, Fat 15, SaturatedFat 8.1, Cholesterol 252.2, Sodium 377.2, Carbohydrate 101.3, Fiber 5.8, Sugar 4.8, Protein 41.9
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