Roman Style Artichoke And Asparagus Bake Recipes

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

ROMAN-STYLE ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
• Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

BAKED SCALLOPS AND SEARED TOURNEDOS WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS

Steps:

• Preheat oven to 425 degrees F.
• Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
• Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
• Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
• To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.

ROMAN-STYLE ARTICHOKE AND ASPARAGUS BAKE

Steps:

• Using a little olive oil, lightly oil (or mist with oil) a large casserole dish or roasting pan. Place all of the ingredients in the prepared pan and toss well to combine. Bake the mixture at 425 degrees for 7 minutes. Remove the pan from the oven, stir the mixture, return the pan to the oven, and bake an additional 5-10 minutes or until the vegetables are tender. Sprinkle additional soy parmesan over the top, if desired, before serving. Leftovers can be used for sandwich fillings or mixed with grains or pasta.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD

Steps:

• When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
• Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
• Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
• To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
• Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
• Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
• Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

BALSAMIC ASPARAGUS AND ARTICHOKES

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

ARTICHOKE-ASPARAGUS SALAD

Steps:

• Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
• In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
• Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

SEA BREAM WITH ARTICHOKES AND CAPER DRESSING

Steps:

• For artichokes:
• Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
• For dressing:
• Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
• For potatoes:
• Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For fish:
• Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
• Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

CHICKEN BREASTS WITH ASPARAGUS AND ARTICHOKES

Steps:

• Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
• Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
• Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
• Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
• Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
• Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.