ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
SUN-DRIED TOMATO ARTICHOKE BUTTONS
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.
SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES
My wife and I are trying a lighter lifestyle. We are always looking to add bold flavors to a healthy meal
Provided by Mike Marek
Categories Turkey Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
- Heat a heavy skillet over high heat.
- Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
- When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
- Carefully pour artichokes and marinade into the skillet and deglaze.
- Add onions and stir.
- Add cutlets back into skillet on top of artichokes and onions.
- Reduce heat to low and cover skillet.
- Simmer for 10 minutes.
- Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
- To serve drizzle lemon juice over dish while in the skillet.
- Serve 2 cutlets and vegetables to each diner.
- Garnish with Olive Tapenade.
Nutrition Facts : Calories 504.6, Fat 23.1, SaturatedFat 6.7, Cholesterol 151.5, Sodium 608.7, Carbohydrate 18.5, Fiber 7.1, Sugar 4.1, Protein 57.5
RISOTTO WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
- Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
- Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
- Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
TURKEY RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES
Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese. Simple and irresistible Italian flair is infused into the traditional turkey leftovers to create an elegant, one-dish, day-after dinner in a mere 40 minutes. Serve with salad of mixed greens and Italian dressing and crusty French bread with olive oil.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
- Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
- Sprinkle with remaining 1/4 cup cheese and parsley, if desired.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 86.2 g, Cholesterol 73.9 mg, Fat 18.7 g, Fiber 5.6 g, Protein 40.1 g, SaturatedFat 6.5 g, Sodium 2661.7 mg, Sugar 2.9 g
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