BABY ARTICHOKES WITH WARM VINAIGRETTE
Baby artichokes require less trimming than regular ones, and cook a bit more quickly. Choose ones that are small and unblemished.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Fill a small stockpot with water, and add 2 teaspoons salt and 2 tablespoons olive oil. Cut the lemon in half, squeeze juice into water, and add squeezed halves. Remove tough outer leaves of artichokes, and pare down stems using a vegetable peeler. Add artichokes to acidulated water, cover, and bring to a boil. Reduce to a simmer, and cook until leaves are easily removed and heart is tender when pierced with a knife, 15 to 20 minutes. Drain in a colander, and set aside.
- Place 1 teaspoon olive oil in a small saute pan over medium-low heat, and add the chopped shallot. Saute until translucent, about 2 minutes. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, pepper, and red-wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Serve reserved artichokes with the warm vinaigrette on the side for dipping.
MARINATED BABY ARTICHOKES
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
- Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
- Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE
Steps:
- For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
- While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
- Serve with grilled Italian bread.
ARTICHOKE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 appetizer portions
Number Of Ingredients 12
Steps:
- Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
- (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
- Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
- In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
- Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.
MARINATED BABY ARTICHOKES WITH LEMON VINAIGRETTE
These make a wonderful addition to any summer salad or antipasto.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 4
Steps:
- Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.
- Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.
- Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.
GRILLED BABY ARTICHOKES WITH OLIVE OIL AND LEMON
Categories Side Lemon Artichoke Spring Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
- Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
- Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)
ARTICHOKE ONION SKEWERS WITH A LEMON VINAIGRETTE & AIOLI
These are a great grilled side dish or even make them as small appetizers for a party. Take advantage of frozen ingredients and a fresh lemon vinaigrette and aioli. Now if you have access to fresh baby artichokes, by all means; clean them, blanch, cut in half and use the same way on the skewer. Also if you have patience to peel and blanch the pearl onions, that is great. For special guests I do take the time, but for a quick side dish with some grilled steaks, chicken or seafood or in a hurry for guests coming over. These are perfect with almost just as good as the fresh without all the work. You just need a little time to marinade the skewers, which can easily be done early that day; a simple aioli, again made well ahead of time;and then just grill. I do these often for parties using smaller skewers for bite size appetizers, but same recipe.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 8-12 skewers, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Aioli -- In a small container or bowl, add the mayonnaise, lemon juice, zest, thyme, sugar, salt and pepper and refrigerate until ready to serve. This can be made the day ahead.
- Vinaigrette -- In a 13x9" glass (no metal) pan, add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper and mix well and set to the side.
- Artichokes and Onions -- These should be thawed, more room temp vs cold where there could be additional liquid in the them. Make sure to dry them off with a paper towel. Cut the artichokes in half, end to end; and skewer 1-3 of the halves alternating with 1-2 of the whole onions, depending on the size of your skewer.
- Marinate -- Add the artichoke and onion skewers in the 13x9" pan with the marinade. When you first put them in the pan, I take a brush and make sure to coat all sides of the skewers. Cover with plastic wrap for 1-8 hours. More time -- more flavor. If you can, half way through marinating, brush them again and roll them over in the pan to cover all the surface of the vegetables.
- Grill -- About 5-6 minutes on each side, on medium heat (a bit off to the side). I brush with the leftover marinade during cooking and grill until golden brown.
- Serve -- Plate along side a bowl of the aioli and a few lemon wedges for a great side dish. They are absolutely delish!
- Marinating time is not included in total prep time. Also note -- I did not soak the skewers. Since these are cooked pretty quickly, I don't find the need to soak them, and they do have some moisture from the marinade. But be careful of flare ups. Make sure to cook off to the side a bit where they don't get any flames.
Nutrition Facts : Calories 223.3, Fat 18.6, SaturatedFat 2.6, Cholesterol 3.8, Sodium 337.8, Carbohydrate 14.3, Fiber 3.9, Sugar 2.9, Protein 2.7
EASY MARINATED ARTICHOKES
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
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
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