GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE
Steps:
- For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
- While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
- Serve with grilled Italian bread.
BABY ARTICHOKES WITH WARM VINAIGRETTE
Baby artichokes require less trimming than regular ones, and cook a bit more quickly. Choose ones that are small and unblemished.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Fill a small stockpot with water, and add 2 teaspoons salt and 2 tablespoons olive oil. Cut the lemon in half, squeeze juice into water, and add squeezed halves. Remove tough outer leaves of artichokes, and pare down stems using a vegetable peeler. Add artichokes to acidulated water, cover, and bring to a boil. Reduce to a simmer, and cook until leaves are easily removed and heart is tender when pierced with a knife, 15 to 20 minutes. Drain in a colander, and set aside.
- Place 1 teaspoon olive oil in a small saute pan over medium-low heat, and add the chopped shallot. Saute until translucent, about 2 minutes. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, pepper, and red-wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Serve reserved artichokes with the warm vinaigrette on the side for dipping.
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.
MARINATED BABY ARTICHOKES WITH LEMON VINAIGRETTE
These make a wonderful addition to any summer salad or antipasto.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 4
Steps:
- Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.
- Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.
- Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.
SAUTEED BABY ARTICHOKES
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rub the cut side of the artichokes with a little of the lemon juice.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams
BAKED BABY ARTICHOKES
Provided by Florence Fabricant
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
- Preheat oven to 400 degrees.
- Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
- Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
- Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.
ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)
This is a very popular dish in France. Artichokes are steamed or boiled in salted water and simply served with a homemade vinaigrette. Prepared this way, you get to really enjoy their flavor. A delicious dish and so easy to prepare. When you get to the heart of the artichoke, remove the hair and fill the cavity with vinaigrette... it's like finding treasure after a long quest.
Provided by annef
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
- Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
- Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 13.5 g, Fat 27.2 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 159.6 mg, Sugar 1.3 g
FRIED BABY ARTICHOKES
Make and share this Fried Baby Artichokes recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons.
- Trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally.
- Using a vegetable peeler, peel the dark green skin from the base.
- Halve the artichoke lengthwise and scoop out any choke.
- Add to the lemon water.
- Repeat with the remaining artichokes.
- Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F.
- Drain the artichokes and pat dry.
- Mix spices into flour in a ziplock bag; add artichoke and shake to coat.
- Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes.
- Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain.
- Sprinkle with salt while artichokes are still warm and serve.
Nutrition Facts : Calories 1615.1, Fat 162.6, SaturatedFat 22.5, Sodium 275.5, Carbohydrate 42.1, Fiber 17.2, Sugar 0.4, Protein 11
GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Fish Side Backyard BBQ Lemon Mint Artichoke Summer Grill Grill/Barbecue Healthy Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Make sauce:
- Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
- Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
- Grill artichokes:
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.
More about "baby artichokes with warm vinaigrette recipes"
ARTICHOKES VINAIGRETTE | WILLIAMS SONOMA
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE RECIPE ... RECIPE
From crecipe.com
BABY ARTICHOKES WITH LEMON GARLIC VINAIGRETTE RECIPE
From crecipe.com
BABY ARTICHOKES WITH GARLIC AND TOMATOES - STEAMY KITCHEN
From steamykitchen.com
RECIPE - ARTICHOKES VINAIGRETTE
From lcbo.com
BABY ARTICHOKES AND SHRIMP WITH FETA AND GARLIC VINAIGRETTE …
From cookingindex.com
WARM BRAISED BABY ARTICHOKE SALAD WITH WHITE BEANS AND …
From foolproofliving.com
BABY ARTICHOKES - COOKING WITH NONNA
From cookingwithnonna.com
GRILLED BABY ARTICHOKES WITH LEMON CAPER VINAIGRETTE
From canolainfo.org
MARINATED AND GRILLED BABY ARTICHOKES WITH BLUE CHEESE …
From today.com
BABY ARTICHOKES WITH WARM VINAIGRETTE - MEALPLANNERPRO.COM
From mealplannerpro.com
ARTICHOKE RECIPE: ROASTED ARTICHOKES WITH LEMON VINAIGRETTE
From foodnewsnews.com
ROASTED BABY ARTICHOKES WITH MEYER LEMON–SAFFRON AIOLI
From greatist.com
SAUTEED BABY ARTICHOKES SALAD WITH BALSAMIC VINAIGRETTE RECIPE ...
From chefdehome.com
WARM BREAD AND BABY ARTICHOKE SALAD WITH MARINATED CRESCENZA
From sunset.com
BABY ARTICHOKES WITH WARM VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED BABY ARTICHOKES WITH BLACK PEPPER-LEMON VINAIGRETTE FOR …
From theclevercarrot.com
BABY ARTICHOKES WITH WARM VINAIGRETTE RECIPE
From pinterest.com
THE EASIEST ARTICHOKE RECIPE THAT USES THE WHOLE VEGETABLE - LOS ...
From latimes.com
BABY ARTICHOKES AND SHRIMP WITH FETA AND GARLIC VINAIGRETTE …
From plain.recipes
STEAMED BABY ARTICHOKES WITH VINAIGRETTE - RECIPE | COOKS.COM
From cooks.com
ROASTED BABY ARTICHOKES WITH CARAMELISED AMALFI LEMON AND
From cookfolk.com
STEAMED BABY ARTICHOKES IN FETA VINAIGRETTE - TINY NEW YORK …
From tinynewyorkkitchen.com
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE - DAIRY FREE …
From fooddiez.com
SIMPLY SAUTEED BABY ARTICHOKES WITH LEMON & GARLIC
From cleananddelicious.com
BABY ARTICHOKES AND SHRIMP WITH FETA AND GARLIC VINAIGRETTE RECIPE
From cookeatshare.com
BABY ARTICHOKES WITH WARM VINAIGRETTE RECIPE | RECIPE
From pinterest.com
BABY ARTICHOKES WITH HERB DRESSING - DIABETES FOOD HUB
From diabetesfoodhub.org
BABY ARTICHOKES WITH LEMON GARLIC VINAIGRETTE – RECIPES NETWORK
From recipenet.org
ARTICHOKES VINAIGRETTE RECIPE - LOS ANGELES TIMES
From latimes.com
ARTICHOKES VINAIGRETTE RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
BRAISED BABY ARTICHOKES WITH GARLIC, LEMON, MINT AND PARSLEY
From kitchenculinaire.com
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE – RECIPES …
From recipenet.org
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 »
You'll also love