ROASTED ARTICHOKES WITH PESTO AIOLI
Provided by Nicole Triebe
Time 5m
Number Of Ingredients 1
Steps:
- Combine all ingredients in a small bowl. Stir well. Store in the refrigerator.
ROASTED ARTICHOKES WITH RICOTTA AND PEAS
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Provided by Melissa Clark
Categories vegetables, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
- Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
- Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
- In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.
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
ARTICHOKE-PESTO BITES
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 0
Steps:
- Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.
PARMESAN ROASTED ARTICHOKES WITH PESTO DIPPING SAUCE RECIPE
This is not the way Mom made them when we were growing up...but it may quickly become your new favorite artichoke dish!
Provided by Angela
Categories Appetizers Condiments Sauces Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface (which is what we did).
- Wash your artichokes completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf, however, it is not necessary as the leaves soften during the oven roasting.
- Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with lemon once each half is done.
- Place your cleaned artichoke halves on your lined baking sheet with each of the artichoke halves facing up. In a small microwave safe dish, melt 2 Tbsp of the butter then add garlic and lemon juice. Drizzle over the artichoke halves. Turn the artichokes over and use your hands to rub any excess of the melted butter and garlic onto the back side (leaf side) of the artichokes.
- Place the artichokes in the oven (cut side down) and roast them at 375 degrees F (190 degrees C) for 45-50 minutes or until the stem base is tender when forked (Particularly small artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
- Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine breadcrumbs, Parmesan cheese, salt, pepper, and the remaining 1 Tbsp melted butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
- Move your oven rack up to the top for broiling and set the oven temp to broil (low broil option if you have it). Place the roasted artichokes back in the oven to broil, leave your oven door cracked and watch closely for the tops to be golden brown and for the cheese to be melted. Be attentive and do not walk away, as these will quickly burn when on broil.
- Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving. While the artichokes are cooling, combine sour cream and pesto in a small bowl. Add optional lemon juice if desired. Serve the pesto dipping sauce with the Parmesan crusted roasted artichokes.
Nutrition Facts : Calories 322 kcal, Carbohydrate 15 g, Protein 7 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 44 mg, Sodium 548 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
- Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
- Then, with the machine running, drizzle in the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
BAKED ARTICHOKE AND PESTO RISOTTO
Torn out of a newspaper at some stage - I am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.
Provided by katew
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C.
- Heat passata and stock in pot - bring to boil.
- Cook onion in olive oil till softened in frypan.
- Add rice and artichokes to onion and stir for 1 -2 minutes.
- Add pesto to hot tomato liquid - stir to combine.
- Put contents of both pots into a casserole with lid.
- Bake 35 minutes.
- Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
- Season and add some grated parmesan and serve.
Nutrition Facts : Calories 417.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 3.6, Sodium 765.9, Carbohydrate 88.1, Fiber 10.3, Sugar 9.1, Protein 13.5
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.
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