ROASTED ARTICHOKE WITH FRESH TARRAGON AND DIJON VINAIGRETTE
Pair with Tom Gore Vineyards Sauvignon Blanc
Provided by Tom Gore Vineyards
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450F.
- Prep the artichokes by cutting them in half lengthwise, removing the choke and the tough inner leaves with a spoon. Soak in a bowl of water with the juice of the lemon to keep them from browning.
- Line a rimmed baking tray with foil and 1 tablespoon of olive oil. Add the artichokes cut side down. Rub the outside of the artichokes with the remaining olive oil and pour the vegetable broth or water around them in the pan. Place in the oven to roast 20-25 minutes, or until the heart is tender when pierced with a knife and outside leaves are slightly brown.
- While the artichokes cook, make the vinaigrette by adding garlic, vinegar and mustard to a blender. Blend on high, while slowly adding the olive oil. The vinaigrette should have the consistency of heavy cream. If it is too thick, add water, 1 teaspoon at a time. Stir in chopped tarragon and season to taste with salt and pepper.
- Remove the artichokes from the oven and place on a platter, serve with the vinaigrette on the side.
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 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.
ARTICHOKE AND TARRAGON DIP
Make and share this Artichoke and Tarragon Dip recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients and place in a 3-cup ovenproof baking dish or casserole.
- Bake in a preheated 350F oven until heated through, about 30 minutes.
- Serve with raw vegetables, chips, or crackers.
Nutrition Facts : Calories 566.9, Fat 39.6, SaturatedFat 14.9, Cholesterol 62.6, Sodium 997.8, Carbohydrate 40.3, Fiber 9.8, Sugar 5.8, Protein 19.6
ROASTED ARTICHOKE
Roasted artichokes with onion, capers, and sweet onion. Great as a side dish or to serve with cocktails. Very easy. Serve warm or at room temperature.
Provided by Marie
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
- Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
- While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
- Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 10.2 g, Cholesterol 2.2 mg, Fat 16.3 g, Fiber 3.2 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 813.8 mg, Sugar 0.7 g
JERUSALEM ARTICHOKES WITH TARRAGON
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
- Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
- Sprinkle the artichokes with tarragon and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams
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