Roman Style Artichokes Recipes

ROMAN-STYLE ARTICHOKES

Roman-Style Artichokes image

Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 1h15m

Number Of Ingredients 11

Ingredients

1 lemon
6 artichokes (8 to 10 ounces each)
1/2 cup dry white wine
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup water
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes, plus more for sprinkling
2 tablespoons minced garlic (from about 5 cloves)
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh mint leaves

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.

ROMAN STYLE FRIED BABY ARTICHOKES

Roman Style Fried Baby Artichokes image

Provided by Molly O'Neill

Categories quick, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
24 baby artichokes, tough outer leaves removed, halved lengthwise
2 1/2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons fresh lemon juice
1/2 cup coarsely chopped Italian parsley

Steps:

Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams

ARTICHOKES BRAISED IN OLIVE OIL

Artichokes Braised in Olive Oil image

Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1/4 cup plus 2 tablespoons parsley, chopped
1/4 cup plus 2 tablespoons mint, chopped
1 clove garlic, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper
4 artichoke hearts

Steps:

In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.

Nutrition Facts : Calories 158 g, Fat 17 g

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