ARTICHOKE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 appetizer portions
Number Of Ingredients 12
Steps:
- Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
- (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
- Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
- In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
- Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.
OVEN DRIED TOMATOES WITH ARTICHOKE PASTE
Steps:
- Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
- To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
- Preheat the oven to 250 degrees F.
- Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.
BRAISED ARTICHOKES WITH TOMATOES AND MINT
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Provided by Rita Sodi
Categories Bon Appétit Side Spring Artichoke Tomato Lemon Anchovy Vegan Vegetarian Wheat/Gluten-Free
Number Of Ingredients 10
Steps:
- Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.
- Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.
- Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
- Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55-65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.
- Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10-15 minutes. Taste and season with more salt if needed. Spoon over artichokes.
SAUTEED BABY ARTICHOKES WITH OVEN-DRIED TOMATOES AND GREEN-OLIVE DRESSING
Categories Mushroom Olive Tomato Vegetable Side Sauté Vegetarian Lemon Artichoke White Wine Spring Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.
- Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Transfer artichokes to platter; cover and keep warm.
- Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 8 minutes; season to taste with salt and pepper. Transfer mushrooms and Oven-dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.
- *A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
ARTICHOKE DIP WITH FRESH HERBS
This hot dip gets added creaminess from light mayo, added flavor from thyme and other herbs. Diced tomatoes provide a splash of color.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
- Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1 Tablespoons Dip), Sodium 65 mg, Sugar 1 g, TransFat 0 g
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
TOMATO ARTICHOKE APPETIZERS
Tomato Artichoke Appetizers is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Karen Haldeman, 2nd Place, Ohio State Fair (Columbus, OH).
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
- Roll out dough 1/8 inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
- Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 0 g, TransFat 0 g
ARTICHOKES WITH SCALLION TOMATO VINAIGRETTE
Categories Microwave Tomato Vegetable Side Quick & Easy Low/No Sugar Artichoke Spring Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut off and discard the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of the artichokes. Snip off the tips of the artichoke leaves with scissors and rub the cut edges with the lemon half. In a 3-quart microwave-safe casserole with a lid combine the water and the artichokes, microwave the artichokes, covered, at high power (100%) for 15 minutes, or until the bases are tender, and let them stand, covered, for 5 minutes.
- In a bowl whisk together the vinegar, the oil, and salt and pepper to taste, whisking the dressing until it is emulsified, and whisk in the scallion greens and the tomato. Arrange the artichokes on 2 plates, spoon the dressing over them, and serve the artichokes at room temperature.
TOMATO-ARTICHOKE SIDE DISH
At the heart of this recipe is plenty of flavor, according to Valree Augustine of Pisgah Forest, North Carolina. "The artichokes, tomatoes and other ingredients blend together so well that I often make a large recipe to take to potlucks I attend," she reports.-Valree Augustine, Pisgah Forest, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Drain artichokes, reserving 1 tablespoon marinade. In a small skillet, saute onions in reserved marinade until tender. Stir in sugar, basil, pepper and garlic powder. Add tomatoes and artichokes; heat through, stirring gently.
Nutrition Facts :
SCALLOPED TOMATOES AND ARTICHOKES
Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet; add onion and saute until tender.
- Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
- Pour mixture into a shallow baking dish, and bake at 325º F.
- for 15 to 20 minutes.
More about "artichokes with tomato herb dressing recipes"
TOMATO AND ARTICHOKE SALAD WITH CAPERS - RECIPETIN EATS
From recipetineats.com
Reviews 4Estimated Reading Time 2 minsCategory Light Meal, SaladTotal Time 5 mins
TOMATO AND ARTICHOKE SALAD WITH MINT DRESSING
From thedevilwearssalad.com
5/5 (45)Total Time 20 minsCategory SaladCalories 111 per serving
- For the larger tomatoes like beefsteak, we want to cut them crossways. Place the tomato sideways and slice the tomato into ½ cm thick slices.
MARINATED ARTICHOKE SALAD WITH TOMATOES AND FETA
From livelytable.com
BRAISED ARTICHOKES IN TOMATO SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
ARTICHOKE-POTATO SALAD WITH LEMON DRESSING - PLANT-BASED ON A …
From plantbasedonabudget.com
ARTICHOKE HEART SALAD WITH WARM HERB DRESSING RECIPE - FOOD
From foodandwine.com
GRILLED ARTICHOKES WITH HOMEMADE MAYONNAISE | RICARDO
From ricardocuisine.com
BABY ARTICHOKES WITH GARLIC AND TOMATOES - STEAMY KITCHEN …
From steamykitchen.com
25 RECIPES WITH ARTICHOKES - THIS HEALTHY TABLE
From thishealthytable.com
17 ARTICHOKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
ARTICHOKES STUFFED WITH VEGETABLES AND TOMATO DRESSING RECIPE
From eatsmarter.com
20 ARTICHOKE DINNER RECIPES TO TRY TONIGHT - TASTE OF HOME
From tasteofhome.com
BRAISED ARTICHOKES WITH TOMATOES AND MINT RECIPE - BON APPéTIT
From bonappetit.com
RECIPE #8 CHICKEN, CHARRED HERBS, ARTICHOKES AND ROASTED CHERRY …
From janecookswhitewater.wordpress.com
ARTICHOKES WITH DRESSING RECIPE | EAT SMARTER USA
From eatsmarter.com
ARTICHOKE DIP WITH FRESH HERBS - CONDIMENT RECIPES
From fooddiez.com
BABY ARTICHOKES WITH HERB DRESSING - DIABETES FOOD HUB
From diabetesfoodhub.org
ARTICHOKE AND OVEN DRIED TOMATO FOCCACIA | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
ARTICHOKES WITH ALMOND SAUCE | RICARDO
From ricardocuisine.com
RECIPE: FAST WEEKNIGHT FISH WITH ASPARAGUS, ARTICHOKES, AND HERB …
From sugaroy.com
ARTICHOKES & FRENCH DRESSING - ESSEX GIRL COOKS HEALTHY
From essexgirlcookshealthy.com
ARTICHOKE RAVIOLI WITH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY ARTICHOKE AND TOMATO SAUCE - WOLFF'S APPLE HOUSE
From wolffsapplehouse.com
CHEF JOHN SHARES THE SECRET TO STUFFING AND ROASTING ARTICHOKES
From allrecipes.com
BRAISED ARTICHOKES WITH TOMATOES AND MINT RECIPE - FOOD NEWS
From foodnewsnews.com
25+ EASY ARTICHOKE RECIPES YOU'LL LOVE | EATINGWELL
From eatingwell.com
10 BEST CHICKEN ARTICHOKE SUN DRIED TOMATOES RECIPES | YUMMLY
From yummly.com
GLOBE ARTICHOKES WITH A TOMATO DRESSING — MIMI'S BOWL
From mimisbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #vegetables #easy #dinner-party #vegetarian #dietary #greens #lettuces #brunch
You'll also love