LASAGNETTES AU GRATIN WITH ARTICHOKES AND MARJORAM
Steps:
- Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough. Knead the dough for 5 minutes in the mixer. The dough should form a ball and be climbing up the dough hook. Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined. Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes. Roll out with a pasta machine.
- Squeeze the lemons into a bowl of cold water. Peel and clean the artichokes and plunge them in water and lemon so they don't brown. One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish. Julienne the strips and return to the acidulated water.
- Brown the garlic in extra-virgin olive oil. Drain the artichokes and add them with a pinch of salt and pepper. Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes. Perfume with fresh marjoram.
- Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water. Peel them, seed them, and dice them. (Set aside a few tablespoons of diced tomato for garnish.) Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks. In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top. Repeat the procedure 5 times, making 6 layers.
- Preheat the oven to 360 degrees F (180 degrees C). Bake for 8 minutes. Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil. Serve hot.
JERUSALEM ARTICHOKE GRATIN
Provided by Regina Schrambling
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
ARTICHOKE GRATIN - GIADA DE LAURENTIIS
Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.
Provided by DoubleAs Mom
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
ARTICHOKES AU GRATIN
This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
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
LEMONY ARTICHOKE AND ONION GRATIN
Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it.
Provided by NurseJaney
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Butter-spray 1 1/2 quart au gratin dish.
- In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
- TOPPING.
- Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
- Preheat oven to 350 degrees.
- Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.
BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
- Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
- Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 23 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 1435 milligrams, Sugar 4 grams, TransFat 0 grams
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