Sauteed Artichokes Recipes

SAUTEED BABY ARTICHOKES

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.

GARLIC SAUTEED ARTICHOKES

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.

SAUTEED ARTICHOKES

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.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

ARTICHOKE CHICKEN SAUTE

Steps:

• In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

SAUTEED BABY ARTICHOKES

Steps:

• Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and sauté them over moderately high heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the basil, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE

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.

SAUTEED NAVY BEANS AND ARTICHOKES

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

GARLIC SAUTEED ARTICHOKES

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.

SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL

Steps:

• Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
• Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

SAUTE OF ARTICHOKES PROVENCALE

Steps:

• Remove the outer leaves of the artichokes. Cut the chokes into quarters. Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts. Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.
• Pour one cup water into a large saute pan and add the remaining ingredients except for the olives. Bring to boil, then add the artichokes. Simmer, covered, stirring frequently for 15 minutes. Uncover and cook until the artichokes and onions are tender (about five to 10 minutes). Add more water or wine if necessary.
• Arrange the artichokes on a serving dish and spoon the sauce over them. Garnish with olives and serve hot or cold.

SAUTEED BABY ARTICHOKES

Steps:

• Rub the cut side of the artichokes with a little of the lemon juice.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.