CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE
A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling water. Drain.
- Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
- Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
- Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g
ARTICHOKES IN WHITE SAUCE
My husband and I we both love artichokes any way it is cooked and this is our favorite recipe. We love to eat it with bread to mop up all that creamy sauce.
Provided by Hanan Hussein
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- 1. Cut the artichokes into bite size pieces and set aside. In a sauce pan over medium heat add the olive oil and the flour. stir till all is incorporated. Gradually add the water while stirring till you have a smooth creamy sauce the consistency of heavy cream.
- 2. Add the bouillon cube and onion flakes and stir till cube is dissolved. Add the artichoke pieces salt and pepper and bring to the boil, then lower the heat to low and let it simmer till the artichokes are tender, about 45 minutes. Serve with biscuits or your favorite bread.
NONNA'S ARTICHOKES
This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
- Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
- Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.
Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
STEAMED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.
Nutrition Facts : Calories 63 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 14 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 grams
WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE
Categories Cheese Appetizer Bake Braise Parmesan Sausage Artichoke White Wine Parsley Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 23
Steps:
- Make stuffing:
- Preheat oven to 350°F.
- Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
- Trim and stuff artichokes:
- Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
- Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
- Trim remaining artichokes in same manner.
- Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
- Cook artichokes:
- Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
- Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
- If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
- Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
Steps:
- Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
- Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
- Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
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