Artichoke Citrus Relish Recipes

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CITRUS SALSA

Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 Cup

Number Of Ingredients 8



Citrus Salsa image

Steps:

  • Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
  • Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
  • Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

1 small jalapeno chile
1/2 pink grapefruit
2 oranges, 1 blood and 1 navel if possible
1 Meyer or regular lemon
2 tablespoons finely diced red onion
4 yellow or red cherry tomatoes
1/2 teaspoon fresh thyme leaves
3/4 teaspoon extra-virgin olive oil

ARTICHOKE-CITRUS RELISH

We paired this relish with sauteed shrimp. It also goes well with fish, chicken, or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 3 cups

Number Of Ingredients 6



Artichoke-Citrus Relish image

Steps:

  • Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low and cook until onion is softened, 5 minutes.
  • Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper. To store, refrigerate, up to 1 week.

Nutrition Facts : Calories 147 g, Fat 13 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g

1 lemon
1 orange
1 medium red onion, diced medium
1/4 cup olive oil
1 cup marinated artichoke hearts, drained and cut into bite-size pieces
Salt and pepper

JERUSALEM ARTICHOKE RELISH

The main ingredient in this relish is Jerusalem artichokes, which are actually a kind of tuber. They are also known as "sunchokes" or topinambours in France. This is a delicious relish which goes particularly well with sausages or hot dogs, but is good with all meats and cheeses. The Jerusalem artichokes have a nice crunch, which is retained in the finished relish. You may notice that this recipe makes a lot of relish. Most people who make this give it as a Christmas gift, so they make a lot so they have enough for their family and enough to give away. You can halve the recipe if you don't think your demand for artichoke relish will be quite that high. The preparation time listed includes the time spent soaking the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 11h15m

Yield 16 pints

Number Of Ingredients 19



Jerusalem Artichoke Relish image

Steps:

  • You will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables. They must be large enough to hold one gallon of water each, plus 6 pounds of vegetables (chopped) each. DO NOT use aluminum; the vinegar will react with it.
  • First you have to clean the artichokes. They are pretty knobby, and they collect a lot of dirt and grit. Put the artichokes in a large pot and cover with water. Scrub each artichoke thoroughly with a stiff vegetable brush, and run it under some water. If grit seems to be trapped between the artichoke and its "fingers", you may have to pop them off to get the grit out.
  • Make a brine out of ONE of the cups of salt, one gallon of water, and the 4 tablespoons of white vinegar. Stir well to make sure all the salt is dissolved.
  • Prepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins, plus these things are really knobby and if you try to peel 6 pounds of them I assure you you will lose your enthusiasm for making this relish.
  • Chopping: you have two choices here. I prefer to cut the artichokes into quarter inch dice by hand. Other folks use a food processor. The reason I don't use a food processor is because Jerusalem artichokes have a unique consistency, and they don't chop well in the food processor. Some of them get pulverized, while large chunks remain unchopped. So, if you like, use a food processor, but just make sure you don't end up with mush. You want a lot of very small chunks; it should look about the consistency of relish. As you cut the artichokes, place them in the brine.
  • Make a second batch of brine with the remaining cup of salt and one gallon water, stirring well to make sure all the salt dissolves.
  • In a food processor, chop the cabbage, onions, and bell peppers until they are cut fine. Make sure to keep an eye on what you are doing so you don't get mush. You want the vegetables to be the consistency of a relish.
  • Once they are chopped, place the vegetables in the second batch of brine you made, and stir well.
  • Cover both bowls of brined vegetables, and leave on the counter overnight or for 8 hours. Don't let them sit in the brine for longer than 10 hours or the vegetables may become too salty.
  • Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 1/2 feet by 1 1/2 feet.
  • Drain the Jerusalem artichokes and rinse with cold water. Drain well and place on half of the paper towels.
  • Drain the cabbage/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the other half of the paper towels.
  • In a large bowl, whisk together the French's mustard and the flour. Set aside.
  • In a very large stockpot (at least 10 quarts), combine the apple cider vinegar, white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne pepper, ground allspice, ground cloves, and black pepper.
  • Bring to a boil, stirring well, and then reduce to a simmer.
  • Dip out about 2 cups of the vinegar mixture and add it to the mustard/flour mixture in the bowl, whisking well to combine - make sure you whisk it until there are no more lumps.
  • Add the mustard/flour mixture back to the vinegar mixture in the stockpot, whisking well to combine. Bring to a boil and then let simmer for 10 minutes over medium heat, whisking occasionally.
  • Add the drained artichokes and the cabbage/onion/pepper mixture, and stir very well, making sure all is combined and mixed well with the vinegar/mustard mixture. Bring to a boil, stirring often.
  • Place in canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
  • Artichoke relish should sit for at least a month before you use it, so the flavors can combine and improve.

Nutrition Facts : Calories 542.9, Fat 1, SaturatedFat 0.1, Sodium 14178.3, Carbohydrate 130.9, Fiber 7, Sugar 107.6, Protein 6.3

6 lbs jerusalem artichokes
3 lbs white cabbage, cored and roughly chopped
1 1/2 lbs white onions, peeled and roughly chopped
3 green bell peppers, cored and roughly chopped
3 red bell peppers, cored and roughly chopped
2 cups pickling salt (not iodized)
4 tablespoons white vinegar
1/2 cup flour
one 24 ounce jar french's yellow mustard
1 quart apple cider vinegar
1 quart white wine vinegar
3 lbs sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground black pepper

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 9



Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing image

Steps:

  • Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

2 hearts romaine lettuce, chopped
1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/4 cup orange marmalade
1 lemon, juiced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, toasted

EASY MARINATED ARTICHOKES

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Provided by KnifeForkandaSpoon

Categories     Appetizers and Snacks

Time 10m

Yield 2

Number Of Ingredients 7



Easy Marinated Artichokes image

Steps:

  • Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
  • Seal the container and shake to emulsify the mixture.
  • Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES

This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.

Provided by threeovens

Categories     Vegetable

Time 20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9



Artichoke Relish With Sun-Dried Tomatoes and Olives image

Steps:

  • Cook artichoke hearts according to package directions. Cut in half lengthwise.
  • Drain tomatoes and cut into strips.
  • Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.

Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7

9 ounces frozen artichoke hearts
1/3 cup sun-dried tomato, packed in oil
1/4 cup nicoise olives or 1/3 cup kalamata olive, pitted and cut in large pieces
1/2 cup roasted red peppers or 1/2 cup yellow pepper, diced
1 tablespoon capers
2 tablespoons fresh herbs, minced (basil, oregano or parsley)
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE

You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.

Provided by David Tanis

Categories     lunch, vegetables, appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Roasted Artichokes With Anchovy Mayonnaise image

Steps:

  • Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
  • Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
  • Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
  • Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
  • Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
  • As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
  • When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

1 large lemon
4 medium artichokes (about 2 pounds)
Salt and pepper
1 large bunch thyme sprigs
Extra-virgin olive oil
2 tablespoons roughly chopped parsley, for garnish
1 cup mayonnaise, preferably homemade
6 anchovy fillets, rinsed, blotted and finely chopped
1 teaspoon capers, rinsed, blotted and finely chopped
1/2 teaspoon grated lemon zest and 2 tablespoons juice (from 1 lemon)
1/2 teaspoon grated garlic (from about 2 medium cloves)
Pinch of ground cayenne
Salt and pepper, to taste
Lemon wedges (optional)

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