SAUTEED BABY ARTICHOKES
This recipe comes to us courtesy of chef and author James Peterson.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
- Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
- Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.
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.
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.
THE MOST AMAZING ROASTED ARTICHOKES
These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.
Provided by Ali
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
- Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
- Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
- Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
- Serve the roasted artichokes warm with your desired dipping sauce.
BRAISED BABY ARTICHOKES
Braised, tender baby artichokes add a taste of spring to any meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
- Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally, until artichokes are tender and golden and liquid has completely evaporated, about 15 minutes. Season with salt and pepper, and serve immediately.
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
ITALIAN BABY STUFFED ARTICHOKES
An Italian recipe passed on from my mom and always delicious, these stuffed artichokes are sure to please!
Provided by Dizdezi
Categories Artichoke
Time 1h15m
Yield 9 artichokes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.
Nutrition Facts : Calories 508.9, Fat 39.8, SaturatedFat 6.8, Cholesterol 7.5, Sodium 616.2, Carbohydrate 31.9, Fiber 8.9, Sugar 3.2, Protein 11.1
BABY ARTICHOKES
Steps:
- Combine oil and garlic in cast iron skillet over low heat - (crushed, or whole cloves work - you can cut off the bottom of the clove, leave on the skin and they slide off once they are cooked. when garlic done, add herbs, olives and pinch of salt. Prepare artichokes - this is really easy once you get the hang of it - after the first box of artichokes (12-16/box), you'll not be worried by the time (not much) or effort - little...Cut off bottom of stem and any tough or damaged peel of the stem), remove a few rounds of the outer leaves, til the leaves are a little lighter and softer. Cut off the spikey tops, then cut in half lengthwise, and place in pan cut side down. Raise the heat slightly so they begin to slowly brown. Move them around as they cook. When the bottoms are brown, add tomatoes, capers and splash of water. Cook til the artichokes are tender ~ 20 - 30 min total. You may need to add more water. Serve hot, or cold, or put in glass casserole and reheat. Serve as appetizer, or main or side dish.....excellent with rice or pasta.
SOUTHERN ITALIAN BABY ARTICHOKES.
These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy. She is an amazing cook! So worth all the work.
Provided by TheBostonBean
Categories Vegetable
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
- Set bowl of water next to prep area.
- Juice 1 more lemon set juice aside.
- Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
- Snap off artichoke long stems.
- With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
- Boil enough water to cover artichokes with second lemon juice.
- Once boiling add artichokes for 10 minutes.
- Preheat oven to 400°F.
- Strain and pat dry.
- In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
- Set artichokes stem side down into pot, make sure they are snug.
- Add enough olive oil to reach halfway up artichokes.
- Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
- Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.
More about "recipes for cooking baby artichokes"
SIMPLY SAUTEED BABY ARTICHOKES WITH LEMON & GARLIC « CLEAN ...
From cleananddelicious.com
4.4/5 (42)Calories 236 per servingCategory DIET, DINNER, Sides
- Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
- Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)
- Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
HOW TO COOK BABY ARTICHOKES - WEDNESDAY NIGHT CAFE
From wednesdaynightcafe.com
4.2/5 (6)Total Time 40 minsCategory Side DishCalories 190 per serving
- Prepare artichokes: Mix lemon juice with cold water in a small mixing bowl. As you trim each artichoke, add it to the bowl of lemon water to prevent browning. Use a serrated knife to cut off the top 1/3 of the artichokes (with the pointy ends). With your hands, peel back the outer leaves at the base and remove until you get to the tender, lighter green leaves inside. Then use a vegetable peeler to remove the outer tough part of the stem. Trim off the very end of the stem. Cut in half lengthwise.
- Toss carrots and radishes with 1 tablespoon olive oil and salt and pepper. Spread out on baking sheet. Bake for 15 minutes.
- After the carrots and radishes have been roasting for 15 minutes, remove the pan from the oven and stir or shake to move the veggies around. Drain artichokes. Toss artichokes, sugar snap peas, and green onions with remaining 2 tablespoons olive oil and salt and pepper. Add the artichokes, snap peas, and onions to the same baking pan with the carrots and radishes and spread out into an even layer. Return to oven and roast for additional 15 minutes, or until vegetables are tender. (It will be 30 minutes total roasting time for the carrots and radishes.)
BABY ARTICHOKES WITH GARLIC AND TOMATOES • STEAMY KITCHEN ...
From steamykitchen.com
Reviews 35Estimated Reading Time 4 minsServings 4
- Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.
- Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.
- Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)
- Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.
BABY ARTICHOKES - COOKING WITH NONNA
From cookingwithnonna.com
5/5 (1)Servings 4
BABY ARTICHOKES, HOW TO COOK BABY ARTICHOKES, WHATS ...
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 2 minsCategory AppetizerTotal Time 30 mins
- Start by rinsing and brushing off the Baby Artichokes under cold water. This will remove the natural thin film an Artichoke produces while growing that can give the choke a bitter taste.
- Then, snap off the outer layer of petals of the Baby Artichoke until you reach the pale, yellow-green layer of petals.
- With a sharp kitchen knife, trim off the stem and remove the rest of the dark green stem that can cause a bitter taste if not removed.
SAUTEED BABY ARTICHOKES WITH LEMON AND GARLIC RECIPE ...
From myrecipes.com
Servings 4
- Bring a medium saucepan of water to a boil. Add 3 tablespoons of the lemon juice to a large bowl of water. Working with one artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Halve each of the artichokes, then drop them into the lemon water.
- Drain the artichokes and blanch them in the boiling water until tender when pierced with a knife, about 3 minutes. Drain well.
- Meanwhile, melt 1 teaspoon of the butter in the oil in a large nonreactive skillet. Add the garlic and cook over high heat for 10 seconds. Add the artichokes, season with salt and pepper and cook, turning once, until golden brown, about 5 minutes. Stir in the remaining 1 tablespoon of lemon juice and 1 teaspoon of butter and serve.
ROASTED BABY ARTICHOKES WITH LEMON AIOLI RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 31 minsServings 4Calories 116 per serving
- Combine 6 cups water and 4 tablespoons juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in juice mixture.
- Drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablespoon oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes.
- Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes.
BAKED OR AIR FRYER STUFFED BABY ARTICHOKES RECIPE ...
From wholesomeyum.com
5/5 (6)Calories 176 per servingCategory Appetizer, Side Dish
- Remove the stems of the baby artichokes, leaving about 1/4 inch. Cut off about 1/4 inch of the tips. Remove the tough outer petals. Cut the artichokes in half and immediately place into the lemon water as you go along. Place them cut side down - they will float. Set aside the artichokes in lemon water.
HERB-AND-LEMON-POACHED BABY ARTICHOKES RECIPE - WILLIAM ...
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4
- In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem. Drop the baby artichokes into the lemon-infused water.
- Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
- Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.
HOW TO PRESERVE BABY ARTICHOKES - HONEST COOKING - RECIPES
From honestcooking.com
Cuisine ItalianAuthor PhilosokitchenServings 4Category Antipasto
- To prepare baby artichokes preserved in oil is very important to be extremely careful with the process of preservation.
- First sterilize the jars and lids, boiling them in water for 25 minutes. To avoid any cracks, separate them with a clean cloth. After boiling, the water remove the jars and lids with a forceps without touching the inner parts and let them dry completely upside down on a clean cloth.
- While the jars are drying, clean up the baby artichokes. Prepare an acidic solution squeezing the juice of one lemon in 1 pint of cold water. Now, cut the base of the baby artichokes removing the stem, then cut the artichoke’s head on top about ?. Now, remove the more leathery leaves until to obtain a soft and pale heart. Finish the base of baby artichoke removing any residue tough, then rub the baby artichoke in the outer shell lemon juice. finally dive it in the acidulated water. If possible, use a ceramic knife: together with the lemon juice slow down the oxidation process by preventing the artichoke will blacken quickly! Keep the baby artichokes in water and lemon juice until the time to boil them.
- To be sure to do not run into contamination, observe the jar open before consuming baby artichokes. If you have been followed the instructions correctly, there will be not any problems, but don’t eat them if observe consistent discoloration, oil cloudy or white spots on the surface.
GRILLED BABY ARTICHOKES - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 13Estimated Reading Time 2 mins
- Clean and trim the baby artichokes by snapping off the dark-green outer leaves of the artichoke until only the pale, tender inner leaves remain. Trim about 1/4 inch off of the top of the artichoke, removing any sharp tips. Trim the end of the artichoke and then slice it in half. Drop the prepped artichoke in the lemon water and repeat the process for the remaining baby artichokes.
- Bring a large pot of water to boil. Add the artichokes and boil until just tender, about 6 minutes. Drain them from the water and pat dry.
- Prepare your indoor or outdoor grill over medium heat. Mix the oil, garlic, juice of 1 lemon and thyme in small bowl. Brush the artichokes with the mixture and transfer to the grill. Grill until tender and charred in spots, about 3-4 minutes per side. Transfer to large bowl and season with salt and pepper. Transfer artichokes to platter. Pour the remaining oil mixture into small bowl and serve alongside for dipping
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