GARLIC ANCHOVY ARTICHOKE HEARTS
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Side Easter Artichoke Anchovy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Trim artichokes into hearts:
- Halve 1 lemon and add halves to a large bowl of cold water, squeezing to release juice.
- Cut off top inch of 1 artichoke with a serrated knife and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
- Cut remaining leaves flush with top of artichoke bottom with serrated knife. Trim dark green fibrous parts from base and side of artichoke with a paring knife.
- Trim end of stem to expose core, then peel side of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
- Remove 3 (3- by 1-inch) strips of zest from remaining lemon with a vegetable peeler and squeeze enough juice to measure 1 tablespoon. Bring water (1 cup), oil, zest, and lemon juice to a simmer in a 3- to 5-quart pot wide enough to fit artichoke hearts in 1 layer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cover artichokes with a round of parchment paper, then a lid, and simmer over medium-low heat until just tender when pierced with a knife, 20 to 30 minutes.
- Transfer artichokes to a dish and reserve braising liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner chokes (fuzzy center and any sharp leaves). Cut each half into 2 pieces.
- Assemble and bake artichokes:
- Preheat oven to 450°F with rack in upper third. Butter a 2 1/2 to 3-quart shallow baking dish.
- Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook anchovies and half of garlic, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 30 seconds. Add artichokes and gently stir until coated. Spoon mixture into baking dish and drizzle with 1/2 cup braising liquid and lemon juice.
- Heat remaining 2 tablespoons oil in same skillet over medium heat and cook remaining garlic, stirring, until pale golden, about 30 seconds. Stir in breadcrumbs and salt and pepper to taste and remove from heat. Stir in cheese and parsley. Sprinkle crumb mixture over top of artichokes and drizzle with a little more oil. Bake until topping is golden, 8 to 10 minutes.
ARTICHOKE, ANCHOVY AND LEMON PASTA
This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs, but he adds fish sauce for an intense umami boost. I first made this dish during the summer, when I crave pasta al limone, so this recipe became a hybrid of the two. The addition of the artichokes helps brighten it up even more.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
- For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
- For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
- Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
- Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.
EMMANUEL'S BAKED ARTICHOKE HEARTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
Provided by Peggy Markel
Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.
BAKED ARTICHOKE HEARTS
Make and share this Baked Artichoke Hearts recipe from Food.com.
Provided by Valerie in Florida
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
Nutrition Facts : Calories 307.7, Fat 10, SaturatedFat 3.7, Cholesterol 16.3, Sodium 727.7, Carbohydrate 45.1, Fiber 13.2, Sugar 3.8, Protein 15
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
An interesting side dish that's done in a matter of minutes! So simple, yet this dish adds elegance to any meal!
Provided by yooper
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add garlic and 1 tablespoon parsley; stir 30 seconds.
- Add artichokes and stir to coat.
- Cover skillet, simmer until arichokes are tender, about 12 minutes.
- Uncover, simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes.
- Season with salt and pepper.
- Transfer to bowl; sprinkle with remaining 1 tablespoon parlsley.
Nutrition Facts : Calories 137.7, Fat 10.6, SaturatedFat 1.5, Sodium 55, Carbohydrate 9.9, Fiber 4.5, Sugar 0.1, Protein 3.2
ARTICHOKE HEARTS AU GRATIN
An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.
Provided by Lynn Mogilski
Categories Appetizers and Snacks Cheese
Time 26m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
- Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
- Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g
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