Sauteed Baby Artichokes Recipes

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SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/4 cup water
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon minced fresh mint

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.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

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

18 baby artichokes, (about 2 1/2 pounds)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced and crushed to a paste
2 tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

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



Garlic Sauteed Artichokes image

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

2 large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter

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

SAUTEED ARTICHOKES



Sauteed Artichokes image

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

2 lemons
8 baby artichokes, trimmed
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/4 cup plus 2 tablespoons white wine
2 tablespoons pistachios
Pinch of freshly grated Parmesan cheese

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.

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES



Veal Cutlets with Sauteed Baby Artichokes image

Categories     Tomato     Sauté     Low/No Sugar     Lemon     Basil     Veal     Artichoke     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
12 baby artichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
6 4-ounce veal cutlets (each about 1/4 to 1/3 inch thick)
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley

Steps:

  • Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
  • Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
  • Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

Categories     Side     Sauté     Vegetarian     Artichoke     White Wine     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 11

1 1/4 pounds baby artichokes
1 tablespoon all-purpose flour
1/4 cup olive oil
1 teaspoon minced garlic
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
2 tablespoons fresh lemon juice, or to taste
1 cup dry white wine
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon finely chopped fresh parsley leaves

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.

ROASTED BABY ARTICHOKES



Roasted Baby Artichokes image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
1/4 cup extra-virgin olive oil
2 to 3 tablespoons good-quality balsamic vinegar
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, peeled and minced
1/4 cup grated Parmigiano-Reggiano
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
  • Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
  • To serve, top with the cheese and garnish with the parsley.

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