PAN ROASTED ARTICHOKES
Pan Roasted Artichokes: A great appetizer or side dish!
Provided by cooking with nonna
Yield 1 Person(s)
Number Of Ingredients 6
Steps:
- Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke. Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem. Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon. Clean all your artichokes and keep them in water for about 10 mins. Put a very light coat of EV olive oil in a cast iron pan and let it get very hot. Coat each piece of artichoke with a very thin film of EV olive oil and put them in the pan facing down. Cook them for about 5-6 mins. or until they begin to turn brown. Turn them over and cook them for another about 7-8 mins. Put all the artichokes in a platter facing up. In a little bowl, put 5 Tbs of EV olive oil and add the garlic and parsley. Mix well and with a teaspoon spread over each artichoke. Sprinkle with salt and fresh black pepper.
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
OVEN ROASTED ARTICHOKES
These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
- Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
- As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
- Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
- To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g
PAN-ROASTED BABY ARTICHOKES
Provided by David Tanis
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
- In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
- Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
ARTICHOKES ROASTED
Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Lemon
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
- Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
- Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
- (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
- Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
- Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
- Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
PAN ROASTED BABY ARTICHOKES
Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.
Provided by threeovens
Categories Artichoke
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
- Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
- Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
- Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
- Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
- Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
- Eat hot or room temperature.
Nutrition Facts : Calories 168, Fat 0.6, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 37.7, Fiber 18.6, Sugar 3.7, Protein 11.4
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