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
STEAMED WHOLE ARTICHOKES
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
- Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
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.
LINGUINI WITH ARTICHOKES AND BROCCOLI RABE
My DH loves broccoli rabe and I found this recipe a long time ago in a cooking magazine. May have been Bon Appetit. I am not a fan of broccoli rabe so sometimes I substitute spinach.
Provided by BoxOWine
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli rabe in medium saucepan of boiling water until tender and wilted, about 3 mins.
- Drain.
- heat oil in heavy large skillet over medium heat.
- Add garlic and saute 1 min.
- Stir in artichoke hearts and tomatoes, bring to boil.
- Reduce heat, cover and simmer until sauce is slightly thickened, about 15 mins.
- Add broccoli rabe.
- Season to taste with salt and pepper.
- Cook linguine in large pot of boiling salted water until al dente.
- Drain.
- Return pasta to pot, add sauce and toss to coat.
- Sere, passing parmesan cheese separately.
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
ARTICHOKES STEAMED WITH WHITE WINE AND GARLIC
Steps:
- Get your artichokes and rinse them! Cut the stem down to and inch or less, however you like it, mostly. Cut the top off, about small inch or less off. Put them stem side UP in the pot Peal off the layers of the garlic, but not so it falls apart. Cut it right in half and toss it in. (if you feel like it you can break it up into sections, but make sure you have cut the cloves in half at least!) Take your lemon and roll/press it around on your counter to get the juices going. Cut it in half and squeeze it into the pot. Cut HALF of your lemon in half and throw it in. Depending on how much of a lemon head you are, you can use the whole lemon if you like. (Pretty lemony) Use about 1/2 bottle of your wine to start the first time. Pour that into the pot. Add an equal part of water. Now depending on your pot this will change. You want your water, to start, to be at least 1/2 way up your artichokes. So add more water/wine to make this happen. Just make sure you save at least 1/4 cup wine for the butter. Add salt and pepper as you like, spices, more never hurt anyone. Bring to a boil, cover and simmer/steam for 30 min to1 hr. CHECK IT OFTEN!!! IF YOU RUN OUT OF WATER YOU WILL KILL THE MEAL! ADD LIQUID AS NECESSARY TO KEEP THE STEAM GOING! Every 15-20 is good and at the tail end you can turn the artichokes around if you want. When the leaves come off easily, they are done. Drain the liquid saving the garlic. Toss the lemon and put your chokes on plates. In the same pot, with everything cleared out throw in some of the garlic pieces and mash them up (2-4 big pieces) put the 1/4 cup or less of wine and 1/2 stick of butter, per person, in. Melt it all and use for dipping. Straight butter melted is great too! Yum
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- Fill a big bowl with cold water. Cut the lemons in half and squeeze the juice into the bowl. The acidity from the juice keeps the artichokes from turning brown. Toss all but one of the squeezed lemon halves into the bowl of water. Keep the lemon half nearby.
- Trim the stems of the artichokes to about an inch from the base so the artichoke will sit flat on the stem when in the bottom of the pan. It the stems are very thick, use a paring knife to trim off the outer tough exterior of the stem.
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