Artichokevealchops Recipes
BEST GRILLED ARTICHOKE RECIPE
Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.
Provided by Izzy
Number Of Ingredients 4
Steps:
- Prepare the grill for direct and high heat.
- Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
- Place the seasoned artichoke halves on the grill, cut-side-down.
- Cover and grill for 5-10 minutes until they're cooked through.
- Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 120 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
ARTICHOKE VEAL CHOPS
Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal.
Provided by Annacia
Categories Veal
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from veal chops. Rub cracked pepper over chops.
- Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned.Remove chops from skillet; set aside. Wipe drippings from skillet with a paper towel.
- Place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender.
- Sprinkle with chopped parsley, and serve immediately.
Nutrition Facts : Calories 346, Fat 15.9, SaturatedFat 6.5, Cholesterol 140.6, Sodium 215.1, Carbohydrate 15.1, Fiber 9.6, Sugar 2.5, Protein 35.8
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