SAUTEED ARTICHOKES
This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Pistachios
Number Of Ingredients 7
Steps:
- Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
- Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
- Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.
CRISPY PARMESAN ARTICHOKE HEARTS
Steps:
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or coat lightly with cooking spray.
- Place the artichoke hearts in a bowl and coat with the olive oil.
- In a medium bowl, mix together the garlic powder, parmesan cheese, panko, Italian seasoning, salt and pepper.
- Dip each artichoke in the egg mixture, then in the cheese mixture.
- Place on baking sheet and bake for 20 minutes, flipping halfway.
- Serve hot with aioli dipping sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 142 kcal, Carbohydrate 9 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 714 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAUTEED ARTICHOKE HEARTS
Categories Vegetable Appetizer Sauté Cocktail Party Vegetarian
Yield 4 people
Number Of Ingredients 10
Steps:
- Drain the 2 cans of whole Artichoke hearts and cut artichoke in half. Batter artichokes (Flour - Egg - Bread Crumbs). Preheat veg. oil in Fry-Daddy and deep fry battered artichoke hearts until crispy & golden brown (in 2-3 batches) and set on paper towls. In a large non-stick frying pan, combine butter or margerine, 1/2 of the lemon juice, and garlic and stir until melted. Sautee artichoke hearts in the lemon garlic butter mixing well to lightly coat all sides (pan flip if you know the technique). At the end of Sautee process, sprinkle the other 1/2 of Lemon Juice and place artichokes on serving dish. Generously cover the artichoke hearts with the Parmesan cheese and finger sprinkle parsley last. Ample appitizer for four hungry people).
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
CRISPY ARTICHOKE HEARTS
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield about 20 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
- In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
- Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.
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.
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE
Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!
Provided by canarygirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sauteé pan over medium high heat.
- Add garlic and artichokes and season with salt and pepper.
- Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
- Simmer about 10 minutes.
- Serve hot.
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by Chippie1
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
- Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
- Use scissors to remove any remaining leaf tips.
- Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
- Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat.
- Add the garlic, and saute for about 1 minute to flavor the butter.
- Arrange artichoke halves cut-side down in the skillet.
- Saute for about 5 or 10 minutes, or until lightly browned.
- Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
- A fork should easily pierce the stem.
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
Provided by Peggy Markel
Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.
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