Artichokevealchops Recipes

BEST GRILLED ARTICHOKE RECIPE

Best Grilled Artichoke Recipe image

Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.

Provided by Izzy

Number Of Ingredients 4

Ingredients

4 large artichokes
1/4 cup olive oil
lemon juice
salt (to taste)

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

Easy Baked Artichoke Recipe by Tasty image

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

Ingredients

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

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

Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes image

Provided by Bobby Flay

Categories main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/4 cup olive oil
2 tablespoons finely chopped fresh rosemary
3 cloves garlic finely chopped
1 teaspoon finely chopped lemon zest
4 veal chops, each 3/4 pounds and 1-inch thick
1 pound fresh shiitake mushrooms, stems removed
1 yellow onion, cut crosswise into 1/2-inch thick slices
3 tablespoons olive oil
Salt and freshly ground pepper
2 plum tomatoes, seeded and cut into 1/2-inch dice
2 yellow tomatoes, seeded and cut into 1/2-inch dice
1 tablespoon chopped fresh thyme
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 cup dry white wine
4 cloves garlic, thinly sliced
8 artichokes, quartered and choke removed and placed in large bowl acidulated water
2 tablespoons fresh parsley
Salt and pepper

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

Artichoke Veal Chops image

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

Ingredients

4 (6 ounce) lean veal chops (3/4 inch thick)
1 teaspoon cracked black pepper
cooking spray
1/3 cup sliced green pepper
3/4 cup sliced sweet pepper, orange, red and yellow
1/3 cup reduced-sodium fat-free chicken broth
1/4 teaspoon dried whole thyme
2 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons chopped fresh parsley

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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