ARTICHOKES WITH ROSEMARY SAUCE
Four ingredients become an impressive side dish that's great for special get-togethers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
- Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
- Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 60 mg, Fat 5, Fiber 7 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 1 1/2 g
ARTICHOKES WITH LEMON ROSEMARY SAUCE
This is my favorite way to prepare fresh artichokes. It's terribly easy and perfectly delicious! Goes great with Mediterranean or Middle Eastern food, especially Greek food. But equally tasty with many other foods.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from artichokes and cut off the top third.
- Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
- Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
- Rinse and drain artichokes.
- Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
- Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
- While the artichokes are cooking, prepare the sauce.
- Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
- Add half the remaining chicken broth, and stir to mix.
- In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
- Pour a slight amount of hot broth into the eggs to temper it, whisking well.
- Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
- Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
- To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
- When all the leaves are gone, the remaining heart is totally edible.
Nutrition Facts : Calories 437.7, Fat 32.4, SaturatedFat 11.7, Cholesterol 313.7, Sodium 819.8, Carbohydrate 23.2, Fiber 8.9, Sugar 1.7, Protein 12.8
LINGUINE WITH ARTICHOKES AND LEMON
A few green onions and fresh herbs add a lively character to linguine with easy-to-use frozen artichoke hearts in a light, lemony sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.
- Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.
Nutrition Facts : Calories 650.5 calories, Carbohydrate 85.9 g, Cholesterol 132.7 mg, Fat 21.3 g, Fiber 11.6 g, Protein 21.4 g, SaturatedFat 8.3 g, Sodium 1421 mg, Sugar 1.9 g
ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE
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
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
STEAMED ARTICHOKES WITH LEMON SAUCE
"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
ROASTED ARTICHOKES WITH LEMON AIOLI
Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.
Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.
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