Easy Marinated Artichokes Recipes

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MARINATED ARTICHOKES



Marinated Artichokes image

As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.

Provided by Amanda Freitag

Time 2h

Yield 3 quarts

Number Of Ingredients 8

6 lemons, halved crosswise
16 baby artichokes (or 6 large artichokes)
3 tablespoons plus 1/2 teaspoon kosher salt
4 cups plus 2 tablespoons olive oil
2 heads garlic, halved crosswise
1 bunch fresh thyme
1 bunch fresh tarragon
1 cup white wine

Steps:

  • Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
  • Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
  • Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
  • Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
  • Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

EASY MARINATED ARTICHOKES



Easy Marinated Artichokes image

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Provided by KnifeForkandaSpoon

Categories     Appetizers and Snacks

Time 10m

Yield 2

Number Of Ingredients 7

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

  • Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
  • Seal the container and shake to emulsify the mixture.
  • Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g

QUICK AND EASY ARTICHOKE SOUP



Quick and Easy Artichoke Soup image

This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!

Provided by Maito

Categories     Low Protein

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

1/2 tablespoon olive oil
1/8 white onion, finely chopped
1 garlic clove, minced
1 shallot, minced
2 cups marinated artichoke hearts, drained and finely chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1/4 cup champagne or 1/4 cup white wine
1 tablespoon brandy
3 tablespoons parmesan cheese, grated (fresh) or 3 tablespoons asiago cheese
fresh ground pepper
sugar, if desired
fresh Italian parsley (to garnish) or dill (to garnish)
nonfat plain yogurt (optional) or nonfat sour cream (optional)

Steps:

  • Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
  • Add artichoke hearts, stock, wine, and brandy.
  • Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
  • Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

MARINATED ARTICHOKE SALAD



Marinated Artichoke Salad image

Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. "I always take this salad to get-togethers," says the Barron, Wisconsin cook. "A special event wouldn't be the same without it."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium tomato, cut into wedges
1/2 cup chopped green pepper
1/3 cup chopped red onion
1/4 cup prepared Italian salad dressing

Steps:

  • In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

EASY MARINATED BABY ARTICHOKES



Easy Marinated Baby Artichokes image

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 8

2 lemons
1 1/2 pounds baby artichokes
1 clove garlic, cut in half
2 tablespoons whole black peppercorns
2 tablespoons coarse salt
1/4 cup extra-virgin olive oil
1 small bunch fresh thyme
Pinch of freshly ground black pepper

Steps:

  • Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
  • Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
  • Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.

GRILLED ARTICHOKES



Grilled Artichokes image

I found this recipe on artichoke.org and have made it 3 times in the last 2 weeks. These are incredible and so easy to make. What's better than an artichoke? A grilled artichoke!

Provided by NIN4NIN

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon minced ginger

Steps:

  • Slice artichoke tops off, crosswise. Trim Stems.
  • Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
  • Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
  • Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
  • Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
  • Serve hot or room temperature.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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