Baked Artichoke Bites With Garlic Aioli Recipe By Tasty

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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

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

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY



Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 11

1 cup panko bread crumbs
½ cup vegetarian parmesan cheese
½ cup salted butter, 1 stick, melted
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
fresh parsley, chopped, for serving
½ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
  • Drain and rinse the artichokes. Pat them dry.
  • In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
  • Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
  • Place the artichoke bites on the wire rack.
  • Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
  • Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
  • Sprinkle the artichoke bites with parsley before serving with aioli alongside.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

ARTICHOKES WITH ROASTED GARLIC AIOLI



Artichokes with Roasted Garlic Aioli image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 head garlic, roasted*
Kosher salt and freshly ground black pepper
Juice of 1 lemon
12 baby artichokes (poivrade variety, which are the tiny ones)
1 to 2 lemons
Kosher salt
2 to 3 tablespoons olive oil

Steps:

  • To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
  • To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

ARTICHOKE BITES I



Artichoke Bites I image

I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.

Provided by PEG13

Categories     Appetizers and Snacks     Tapas

Time 50m

Yield 12

Number Of Ingredients 11

2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
¼ cup fine dry bread crumbs
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
  • Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
  • In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
  • Grease a 9 inch square baking pan and pour in the contents of the bowl.
  • Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g

ARTICHOKE BITES II



Artichoke Bites II image

Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.

Provided by Linda

Categories     Appetizers and Snacks     Tapas

Time 35m

Yield 16

Number Of Ingredients 13

1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
8 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
¼ cup snipped fresh parsley
¼ teaspoon ground black pepper
¼ teaspoon Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
¼ cup dry bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
  • Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
  • In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
  • Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 4.1 g, Cholesterol 112.1 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 4.6 g, Sodium 243.9 mg, Sugar 0.8 g

ROASTED ARTICHOKES WITH LEMON AIOLI



Roasted Artichokes with Lemon Aioli image

Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper

Steps:

  • Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.

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Top Asked Questions

How do you make lemon garlic aioli with artichokes?
While the artichokes are roasting, make the lemon-garlic aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
What is the best way to cook artichokes?
Brush with olive oil and season with salt and pepper. Place a clove of garlic into the center of each artichoke half, and then top with a slice of lemon. Bake the roasted artichoke halves. Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside.
What is the best way to make garlic aioli?
(It would make road trips with children much more bearable). Garlic Aioli is basically mayonnaise with some lemon and garlic added in. You can either make your own homemade mayonnaise with eggs and olive oil (classic recipe) or you can start with store bought mayo and add in some lemon and garlic (cheater recipe). Both are ridiculously delicious!
What is aioli and what does it taste like?
A true aioli uses the latter — patience and elbow grease, along with garlic, olive oil, kosher salt, and a touch of lemon. No mayo, no eggs (well, sometimes it uses a yolk), no mustard. Just mashed and mixed a little at a time until it forms a creamy emulsion that, yes, resembles mayonnaise but tastes like garlic, olive oil, and heaven.

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