ARTICHOKES BRAISED IN OLIVE OIL
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
- Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
- Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
Nutrition Facts : Calories 158 g, Fat 17 g
BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
BRAISED ARTICHOKES
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED ARTICHOKES
It takes a lot of olive oil to make these artichokes, but that's what gives them their buttery texture and delicious flavor. The good news is that you can use the oil a second time for the same purpose. For this recipe you want to use baby artichokes. If you use the bigger artichokes that are commonly found in grocery stores, you'll have to remove the choke before braising the artichokes and the final result won't be quite as pretty. If you like sweetbreads, make a double batch and use half for the Veal Sweetbreads Piccata with Artichokes (page 239), one of the stars on our secondo menu.
Yield makes 12 artichoke hearts
Number Of Ingredients 7
Steps:
- Fill a large bowl with water. Cut 2 of the lemons in half, squeeze the lemon into the water, and drop the lemon halves into the water.
- Remove the outer leaves from the artichokes until you are left with only the light green centers. Cut off and discard the tough stem ends of the artichokes, leaving as much as 1 or 2 inches of stem attached. Using a vegetable peeler or a small sharp knife, shave the artichoke stems, revealing the light green inner stems. Cut 1/2 inch to 3/4 inch off the tip ends of the artichoke leaves so they have flat tops and discard all of the trimmed leaves and bits. Place the trimmed artichokes in the lemon water as you finish them. (You can prepare the artichokes to this point up to a day in advance. Leave them in the lemon-water until you're ready to braise them.)
- Pour 1/4 cup of the olive oil into a large sauté pan; add the onion and garlic, season with salt, and cook over high heat for about 2 minutes, until the onion just begins to soften. Add the artichokes and season with salt. Turn off the heat. Pour in enough olive oil to cover the artichokes; the amount will vary depending on the size of the pan you're cooking them in. Squeeze the remaining lemon into the pan with the artichokes and drop the squeezed halves into the olive oil. Add the rosemary sprigs. Place a large paper coffee filter or a piece of cheesecloth on top of the artichokes and pat it down to saturate the paper or cloth with the oil so that it rests directly on the surface of the oil to help keep the artichokes submerged. Turn the heat on high to heat the oil until it begins to boil just around the edges of the pot; you don't want the oil at a rolling boil. Reduce the heat to low and cook the artichokes without tending them for 25 to 35 minutes, until they are just barely tender when pierced with a small, sharp knife; they will continue gently cooking as they sit in the oil, making them very tender and buttery. Remove the pot from the heat, remove and discard the coffee filter or cheesecloth, and let the artichokes cool in the oil to room temperature. Drain the artichokes in a colander, reserving the oil. Remove and discard the onion, garlic, and lemon. Store the artichokes in the oil and transfer them to an airtight container and refrigerate for up to one week. Bring the artichokes to room temperature and drain before using them.
ARTICHOKE BOTTOMS BRAISED IN OLIVE OIL WITH GARLIC AND MINT
Categories Garlic Appetizer Braise Vegetarian Mint Artichoke Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or antipasto servings
Number Of Ingredients 10
Steps:
- Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.
- Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.
- Trim remaining artichokes in same manner.
- Put water and oil in a 4-quart heavy pot.
- Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
- Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature.
BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL
Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.
Provided by Martha Rose Shulman
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
- Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
- Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
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ARTICHOKES BRAISED IN OLIVE OIL AND WHITE WINE RECIPE
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- Squeeze the lemon juice into a large bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Using a sharp knife, cut off the remaining leaves at the top of the heart and peel the base and stem. Using a spoon or a melon baller, scoop out the furry choke. Add the artichoke to the lemon water.
- In a large, deep skillet, heat the olive oil. Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Drain the artichokes and add them to the skillet in a single layer. Tuck in the thyme, tarragon and bay leaves and season with salt and pepper. Add the wine and water, cover partially and braise over moderately low heat until tender, about 40 minutes. Discard the herbs.
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