STEAMED & ROASTED ARTICHOKE WITH PARMESAN
Easy, healthy, and looks so fancy! You can put whatever topping you like (instead of the parmesan mix). This website gives a great overview of how to trim the artichoke: http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php
Provided by mikey ev
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Trim artichoke steam and about 3/4 - 1 inch off the tip of the artichoke.
- Use a scissor to snip thorned tips from the end of the leaves.
- Place artichoke facing up in a steamer basket over 2" boiling water.
- Steam for 20 minutes.
- Remove artichoke from steamer.
- let artichoke cool to room temperature, and preheat oven to 350* F.
- Place artichoke, facing up, in a shallow dish.
- Fill dish with chicken broth until there is approximately 1/2 inch of liquid.
- Place bay leaf in the chicken broth.
- In a small bowl, combine parmesan cheese, breadcrumbs, and oregano; mix to combine.
- Sprinkle breadcrumb mixture over the artichoke, making sure to get some in between the leaves.
- Cover with a foil tent.
- Bake for 45 minutes.
Nutrition Facts : Calories 64.4, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 313.9, Carbohydrate 9.6, Fiber 3.7, Sugar 0.4, Protein 4.7
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
BASIC STEAMED ARTICHOKE
Steps:
- Snap off the stem. With a stainless steel knife, slice off the top, about 1 inch from the pointed end. Use scissors to cut off the tips of the outer leaves. Rub all cut surfaces with lemon juice.
- Bring water to a boil in a pot with a steamer insert. Place the artichoke in the insert and cover the pot tightly. Steam until the base is tender and the leaves pull out easily, about 40 minutes.
- If serving whole, pull out the cone of leaves in the center of the artichoke. Use a small spoon to scoop out the choke. If using the heart only, pull away all of the leaves and then scoop out the choke. You will need approximately 8 large artichokes to get the equivalent of 1 13 3/4-ounce can of artichoke hearts.
Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 1 gram
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
PARMESAN ARTICHOKE RECIPE
Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
- Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
- Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
JERUSALEM ARTICHOKES WITH PARMESAN
If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce
Provided by Bergy
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the artichokes
- Have a pot of lightly salted water boiling.
- Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
- Dash into cold water and leave in cold water until you are ready to broil them.
- Turn on Broiler.
- Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
- Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
- They should still be crisp.
SIMPLE STEAMED ARTICHOKES
These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.
Provided by Kelly
Categories Side Dish Vegetables
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
- Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
- Place the artichokes in the basket, resting on the flattened bottoms.
- Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
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STEAMED ARTICHOKES WITH PARMESAN DIPPING SAUCE
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Servings 4Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 40 mins
- For the artichokes, combine the water, thyme, garlic, salt, and bay leaf in a 3½ quart Dutch oven. Squeeze in the juice of half of a lemon and add the whole half to the pot as well.
- Trim the stem of each artichoke almost all the way down to the bottom, then remove the outer layer of leaves and any additional leaves that are bruised or damaged. Cut 1½ inches off the top. Rub the cut side of the artichoke with the remaining half of the lemon. Using a pair of scissors, snip the thorns off of all of the remaining leaves.
- Place each artichoke cut-side down, stemside up in the prepared pot. They should fist snuggly but have some space around each one. Place the pot over high heat and bring to a simmer. Reduce the heat to medium low, cover, and cook for about 20 minutes or until the tip of a pairing knife inserts easily into the base of the artichoke.
- Remove the artichokes from the liquid and cool to room temperature. They can also be chilled completely in the refrigerator and served cold.
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5/5 (11)Total Time 1 hr 5 minsCategory Appetizer, Side Dish, SnackCalories 304 per serving
- Preheat oven to 400 degrees and line a baking sheet with parchment paper, foil or silicone liner.
- In a small bowl, combine oil, lemon juice, cheese, oregano, salt and pepper and stir to combine. The mixture will resemble a paste.
- Place artichoke halves (chokes removed) on the baking sheet with cut side up and evenly distribute the parmesan cheese mixture onto the halves. Make sure you thoroughly cover the artichokes and even try and get some of the mixtures in between the leaves.
- Roast artichokes in the oven for 10 minutes to brown. Cover artichokes loosely with a piece of foil and continue to roast for 30-40 minutes until tender.
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