Elegant Artichokes Recipes
ELEGANT ARTICHOKES
Artichokes add an elegant touch to any meal. This recipe has a special twist with the addition of a tangy lemon dressing. - Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings (1-3/4 cups dip).
Number Of Ingredients 14
Steps:
- Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice., Place artichokes in a Dutch oven; add lemon slices and garlic. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until artichoke leaves near the center pull out easily. Drain; arrange on a serving platter. Refrigerate for 1 hour., For dip, in a bowl, whisk the oil, lemon juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes.
Nutrition Facts : Calories 472 calories, Fat 44g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 667mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein.
BABY ARTICHOKES, ELEGANT AND EASY FIRST COURSE
These BABY ARTICHOKES are delightfully unique served as a first course. COOKS NOTES: Please adjust dressing quantity for your needs. I suggest perhaps adding a squeeze of lemon juice and a dash of paprika for color.
Provided by kiwidutch
Categories Vegetable
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Boil artichokes, completely submerging in salted water until tender, 10-20 minutes, depending on their size. Drain well and cool.
- Discard tough outer leaves, cut off stem so that the artichoke will stand by itself on a plate.
- Cut across the top part of the artichoke, 1/2" or so, and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a "flower". Cover and refrigerate until ready to use.
- Mix mayonnaise, mustard, kosher salt and pepper to taste.
- When ready to serve, use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate.
- Use a clean, unused comb, or similar, to draw wavy lines on the plate through the sauce. Place the cooked artichokes on the plate and sprinkle dill weed atop the "wavy" sauce, and serve.
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
SIMPLY ELEGANT ARTICHOKE QUICHE
Make and share this Simply Elegant Artichoke Quiche recipe from Food.com.
Provided by The Spice Guru
Categories European
Time 50m
Yield 1 deep dish pie or two pies, 6-12 serving(s)
Number Of Ingredients 28
Steps:
- PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
- CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
- GRATE 1 cup swiss cheese; SET aside.
- SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
- ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
- REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
- COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
- POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
- BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
- SLICE, then SERVE and ENJOY!
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Drain; arrange on a serving platter. Refrigerate for 1 hour. 3. For dip, in a bowl, whisk the oil, lemon juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes. Microwaved Elegant Artichokes: Place prepared artichokes in a microwavesafe dish, omitting the lemon slices and garlic; add 1 in. of ...
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