Poached Artichokes Recipes

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SIMPLY ROASTED ARTICHOKES



Simply Roasted Artichokes image

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

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

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

ARTICHOKES AU GRATIN



Artichokes Au Gratin image

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

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

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.

POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES



Poached Eggs, Polenta, and Marinated Artichokes image

Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

6 artichoke hearts (8 ounces), quartered (fresh, jarred, or frozen and thawed)
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 tablespoons freshly chopped parsley
Red-pepper flakes, to taste
Coarse salt
1 cup milk
3/4 cup medium-grain polenta
2 tablespoons freshly grated Parmesan
4 large eggs

Steps:

  • In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
  • Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes. Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
  • Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
  • Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.

Nutrition Facts : Calories 336 g, Cholesterol 217 g, Fat 17 g, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, Sodium 309 g

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Steps:

  • Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
  • Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
  • Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
  • To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

POACHED ARTICHOKES



Poached Artichokes image

Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.

Provided by Elma W. Bagg

Yield Serves 4

Number Of Ingredients 10

4 medium artichokes
2 to 3 teaspoons crushed rosemary
3 cloves garlic, minced
1 medium sliced onion
1 lemon, sliced in rounds
1 cup white wine
1/2 cup water
2 bay leaves
1 tablespoon olive oil
Freshly ground pepper

Steps:

  • Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.

STEAMED ARTICHOKES WITH POACHED EGGS AND SMOKED SALMON



Steamed Artichokes with Poached Eggs and Smoked Salmon image

For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

4 medium or large artichokes
Coarse salt and freshly ground pepper
4 medium or large eggs
Martha's Hollandaise Sauce
4 thin slices smoked salmon (2 ounces total)

Steps:

  • Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
  • Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
  • Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
  • Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
  • Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.

POACHED SALMON WITH ARTICHOKE CONFIT



Poached Salmon with Artichoke Confit image

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

Provided by Renee Erickson

Yield 4 servings

Number Of Ingredients 22

5 tablespoons fresh lemon juice, divided
4 artichokes
6 sprigs thyme
4 garlic cloves, peeled
2 bay leaves
1 tablespoon black peppercorns
3 1/2 cups olive oil
1/2 cup fresh fava beans (from about 1/2 pound pods) or frozen, thawed
Kosher salt
1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen, thawed
3/4 cup green olives, coarsely chopped
1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
1/2 cup torn fresh mint leaves
Freshly ground black pepper
4 sprigs flat-leaf parsley
4 sprigs dill
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 cup dry white wine
1 tablespoon black peppercorns
Kosher salt
4 6-ounce skinless salmon fillets

Steps:

  • Add 3 tablespoon lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.
  • Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.
  • Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
  • Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
  • Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoon lemon juice; toss and season with salt and pepper.
  • Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.
  • Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6-8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.

POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM



Poached Oysters and Artichokes With Champagne Cream image

Planning a special Valentine's Day or anniversary dinner? I cut this in half (just for 2) & it is divine! Use fat plump winter oysters (large to me easily fits in the cup of the palm of my hand, LOL) and take care not to overcook them! From Gourmet November 2006

Provided by Busters friend

Categories     Brunch

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon flour, all-purpose
4 artichokes (2 lb total)
1 1/2 lbs spinach, stems discarded and leaves coarsely chopped (2 bunches)
2 tablespoons shallots, minced (1 small)
2 tablespoons unsalted butter
1/4 teaspoon salt (to taste)
1/8 teaspoon black pepper, to taste for oysters and sauce
12 oysters (likeBlue Point or Pacific, including liquor, shucked)
1 cup champagne or 1 cup sparkling white wine
2 tablespoons shallots, minced (1 small)
1 tablespoon champagne vinegar, white-wine vinegar
1/2 cup heavy cream
1/4 cup unsalted butter, cold, cut into 4 pieces
2 tablespoons fresh chives, chopped

Steps:

  • Prepare artichoke bottoms:.
  • Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.)
  • Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom.
  • Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner.
  • Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.
  • Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.
  • Cook spinach while artichokes simmer:.
  • Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.
  • Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered.
  • Prepare oysters and sauce:.
  • Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.)
  • Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot.
  • Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
  • Assemble dish and finish sauce:.
  • Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
  • Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated.
  • Remove from heat and season with salt and pepper. Spoon sauce over oysters.

Nutrition Facts : Calories 569.7, Fat 36, SaturatedFat 19.2, Cholesterol 161.5, Sodium 1449.3, Carbohydrate 32.7, Fiber 10.8, Sugar 1.4, Protein 24.6

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From thekitchn.com


POACHED EGGS WITH ARTICHOKE CREAM - EGGS - 2022
2022-05-20 Fried eggs: recipe in a pan in the natural way; Scrambled eggs cheese and walnuts; Mushroom eggs with tomato sauce; Scrambled eggs with creamy white asparagus; Eggs with peas and bacon: simple recipe with fontina; How to prepare poached eggs with artichoke cream. Clean the artichokes by removing all the external leaves and thorns, then peel the ...
From booksbitesbrews.com


RECIPE: LORD STANLEY’S ARTICHOKES WITH POACHED EGGS
2017-04-14 Use a wooden spoon to create a whirlpool in the barely simmering water, then gently drop each egg into the water. Reduce the heat to low and poach the …
From sfchronicle.com


POACHED ARTICHOKE WITH LENTILS | RECIPE | LENTIL DINNER RECIPES, LENTIL ...
Sep 29, 2020 - This recipes looks tougher than it is, it’s really two simple simmering dishes put together but the smells are incredible. Sep 29, 2020 - This recipes looks tougher than it is, it’s really two simple simmering dishes put together but the smells are incredible. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.co.uk


POACHED CHICKEN AND ARTICHOKE SALAD WITH SAFFRON AIOLI RECIPE
Combine the potato, artichokes, caperberries, thyme, parsley and rocket in a bowl. Remove the chicken from the pan and finely shred or slice on the diagonal, then add to the potato mixture. Drizzle with the olive oil and toss to combine well. 5. Place the chicken salad in a serving bowl and serve with the saffron aïoli and lemon cheeks on the ...
From goodfood.com.au


BASIC POACHED BABY ARTICHOKES | MARX FOODS BLOG
Peel off the artichokes’ outer leaves. 2. Trim off the bottom scales and much of the stem so that the artichoke body tapers off into the stem to a point. Quarter them. 3. Peel the garlic and dice fine. 4. Coat the bottom of a pan with olive oil and add the minced garlic. Sweat briefly, then add the quartered artichokes, lemon juice, white ...
From marxfood.com


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Top Asked Questions

How to cook artichoke?
Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer. Add artichoke bottoms and stems and simmer, partially covered, until just tender, 15 to 20 minutes.
How do you cook artichokes in a Dutch oven?
Put about 1 inch of boiling water in the bottom of a Dutch oven that will snugly hold the artichokes. Add 2 slices of lemon, a bay leaf, the 2 remaining garlic cloves, halved, to the water. Place the artichokes sitting upright in the water. Drizzle with remaining 2 tablespoons of olive oil.
How do you cook salmon and artichokes?
Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor. Add 3 Tbsp. lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves.
What can I use to make artichoke pasta?
Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt. This creamy artichoke pasta uses lemon zest and parsley to balance the richness of the Parmesan cheese sauce. You can use frozen or canned artichoke hearts in this healthy pasta recipe.

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