LEMON-STUDDED ARTICHOKES
For a change-of-pace side dish or appetizer, microwave some artichokes. Lorraine Galazyk of South Surrey, British Columbia flavors them with lemon slices and garlic butter, which is great for dipping.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rinse artichokes well; trim stems. With scissors, snip 1 in. off the tops. Snip the tip end from each leaf. Brush cut edges with the lemon juice. Spread artichokes leaves open. Using a small knife, carefully cut around each center choke. Scoop out and discard the fuzzy centers., Cut each of the lemon slices into six wedges; place between artichoke leaves. Place artichokes in an 8-in. microwave-safe dish. Combine butter and garlic; pour over artichokes. , Cover and microwave on high for 10-12 minutes or until artichokes are tender. Let stand for 5 minutes. Serve with garlic butter from the dish.
Nutrition Facts : Calories 576 calories, Fat 57g fat (35g saturated fat), Cholesterol 153mg cholesterol, Sodium 695mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 7g fiber), Protein 5g protein.
ARTICHOKES WITH EGGS
Provided by Florence Fabricant
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
- Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
- Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
- Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON ARTICHOKES AND EGGS
This is a specialty of my mother-in-law's. I've never seen it offered in local Italian restaurants or other homes, but I'm always asked for the recipe when I serve it. It can be served as a great side dish without the eggs as well.
Provided by rjbnewyork
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.
- Heat olive oil in a skillet over medium heat; cook and stir artichoke slices and garlic until garlic just begins to turn golden, about 5 minutes. Stir in lemon juice, mint, salt, and black pepper; continue to cook until artichoke slices are tender. Spoon a little water into skillet if juices evaporate.
- Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes; serve immediately.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 11.6 g, Cholesterol 46.5 mg, Fat 8.2 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 108.2 mg, Sugar 1.3 g
GREEK LEMON, ARTICHOKE, AND EGG SOUP
Steps:
- Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
- In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
- Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
- In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
- Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
- Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
- Suggested Beverage
- A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.
ARTICHOKES WITH LEMON AND DILL
In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pour 2 tablespoons lemon juice into large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim artichoke base and leaf ends. Cut artichoke in half. Using small spoon, remove choke and prickly leaves from center. Rub cut edges of artichoke with cut side of lemon half. Place artichoke in bowl of water and lemon juice. Repeat trimming of remaining artichokes, placing each in water with lemon juice.
- Heat oil in large Dutch oven over medium-high heat. Add green onions; sauté until tender, about 3 minutes. Add 3 cups water, dill, sugar, salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes; add to Dutch oven. Cover, simmer until artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 minutes. Using slotted spoon, transfer artichokes to platter; reserve cooking liquid. Test artichokes with foil to keep warm, if desired.
- Place flour in small bowl. Whisk in 1/2 cup cooking liquid. Pour flour mixture into liquid in Dutch oven; bring to boil, stirring. Cook until sauce thickens, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt and pepper. Pour over artichokes. Serve warm or at room temperature.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
LEMON ARTICHOKES (ANGHINARES AVGHOLEMONO )
Another recipe from the April 1980 issue of Bon Apetit featuring an "Easter Feast from the Greek Islands" as prepared by Theonie Diakidis Mark.
Provided by Leslie in Texas
Categories Greek
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Artichokes:.
- Trim base from artichokes; remove hard outer leaves and cut off top third.
- Bring enough water to cover artichokes to boil with vinegar in a large pan.
- Add artichokes and boil 15 to 20 minutes.
- When cool, remove chokes.
- Line bottom of casserole with onion and dill.
- Arrange artichokes over and sprinklie with oil.
- Cook uncovered over medium heat about 10 minutes.
- Combine broth,lemon juice, salt and pepper and pour over artichokes.
- Cover and cook until artichokes are tender and juice is reduced, about 45 minutes.
- Transfer to serving platter and fill centers with warm Lemon Sauce.
- Lemon Sauce:.
- Whisk egg yolks in nonaluminum saucepan until frothy.
- Add lemon juice, arrowroot and salt and pepper.
- Slowly whisk in broth.
- Cook over medium heat, stirring constantly,until sauce thickens; do NOT boil.
- Keep warm.
Nutrition Facts :
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- Squeeze 1 lemon into a bowl of cold water. Cut the stalks from artichokes and discard. Using a sharp paring knife held at an angle, trim off all the leaves from the artichokes, working your way around them to the heart. Discard leaves. Cut off soft purple petals and discard. Trim any remaining green parts from the hearts. Cut remaining lemon in half and rub artichokes with cut side. If you are using mature artichokes, scoop out fuzzy chokes with a melon baller or spoon. Rub again with lemon half. Cut hearts from mature artichokes into quarters. Place the artichoke hearts in the lemon water to prevent discoloration.
- Heat 1 tablespoon oil in a Dutch oven, and add scallions, shallots, garlic, fennel, oregano, parsley and mint and cook, stirring often, over medium heat until softened, about 5 minutes. Add water, the drained artichokes, carrots, salt and pepper, and bring to a boil. Reduce heat to medium and simmer, covered, for 5 minutes. Add potatoes. Cook, covered, until vegetables are tender, about 15 to 20 minutes longer. Remove vegetables to a bowl using a slotted spoon, and keep warm; reserve the cooking liquid.
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