Asparagus And Artichoke Recipes

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

ASPARAGUS ARTICHOKE SALAD

Steps:

• Soak the sliced shallots in the lemon juice: Do this as you get ready to make the rest of the salad.
• Roast or grill the asparagus: To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces.

BALSAMIC ASPARAGUS AND ARTICHOKES

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

ESCARGOT WITH ARTICHOKES AND ASPARAGUS TIPS

Steps:

• In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Steps:

• For the Tarragon Vinaigrette
• Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
• For the Vegetable Sauté
• Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
• Transfer to a serving bowl and serve immediately.

RITAMAY'S ASPARAGUS & ARTICHOKE SOUP RECIPE

Steps:

• In a large heavy soup pot, melt 2 tablespoons butter on low. Be careful not to burn. Add onion and celery; saute over medium heat until onions are transparent. Remove heat and set aside. In double boiler melt the rest of the butter, add flour and whisk until blended. Slowly add 1 can of milk, continue to whisk, make sure that the flour and butter mix completely with the milk. Add this white sauce to sauteed onions and celery. Over medium heat stir in remaining milk, stock and reserved liquid. Stir until the consistency is smooth. Add remaining vegetables and season. Bring to a low boil turn down immediately to low or simmer. Cook about 30 minutes (could be more or less) Stir occasionally to make sure milk does not scald. Serve hot Cooks Note: While cooking it is a judgement call as to the cooking covered or uncovered. If liquid is not thickening, leave lid off. If it is too thick, add some water and cook with lid on. Play with the recipe.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

ASPARAGUS & ARTICHOKE SALAD

Steps:

• Cut the asparagus into short lengths.
• Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
• Once the asparagus and beans are chilled, put into a colender and drain.
• Melt butter in small pan and add the garlic and paprika, and cook for one minute.
• Add the mushrooms, cook for another three to four minutes, and remove from the heat.
• Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
• Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
• Pour the oil mixture over the vegetables and toss well.
• Transfer to a serving bowl and serve.

STEAMED-ARTICHOKE AND ASPARAGUS SALAD

Steps:

• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
• Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
• Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
• Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)

BIBA'S ASPARAGUS, ARTICHOKE, AND PEA RISOTTO

Steps:

• Bring a small saucepan of water to a boil. Add salt. Add the asparagus tips, and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus, and set aside.
• If using fresh peas, bring another small saucepan of water to a boil. Add salt and peas, and cook until tender but still firm to the bite, 5 to 10 minutes, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hours ahead.)
• Heat the stock in a medium saucepan, and keep warm over low heat.
• Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the onion, and cook, stirring, until onion begins to color, 3 to 4 minutes. Add the rice, and stir until it is well coated with the butter and onion, about 1 minute. Add the wine, and stir until it is almost all reduced. Add about 1/2 cup of the hot stock, or just enough to barely cover the rice. Cook, stirring, until the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 cup stock at a time, for about 15 minutes. At this point, the rice should be tender but still a bit firm to the bite.
• Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add the remaining tablespoon butter and the cheese. Mix quickly for 1 to 2 minutes until the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if desired.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD

Steps:

• When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
• Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
• Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
• To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
• Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
• Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
• Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI

Steps:

• For aioli:
• Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• For artichokes and asparagus:
• Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
• Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.

ARTICHOKE-ASPARAGUS SALAD

Steps:

• Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
• In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
• Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.