ARTICHOKE-PARMESAN SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments, side dish
Time 25m
Yield 1 1/2 to 2 cups
Number Of Ingredients 9
Steps:
- Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
- Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
- When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
- Serve garnished with herbs, chives and edible flowers, passing remaining sauce.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 1 gram
ARTICHOKES WITH PARMESAN BUTTER SAUCE
Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job
Provided by Barney Desmazery
Categories Dinner, Starter, Supper
Time 55m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
- Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
- To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.
Nutrition Facts : Calories 502 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 11 grams protein, Sodium 1.1 milligram of sodium
ARTICHOKES WITH BUTTER AND PARMIGIANO CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot.
BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE
Make and share this Boiled Artichoke With a Garlic Butter Dipping Sauce recipe from Food.com.
Provided by RatatoullieRosey
Categories Artichoke
Time 37m
Yield 4 Artichokes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot with water and bring to a boil.
- Quarter one of the lemons and add to the pot of boiling water.
- Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
- Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
- Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
- Stir the garlic paste into the ramekins of butter.
- Squeeze the juice from the remaining lemon into the ramekins.
- To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
- Enjoy!
Nutrition Facts : Calories 71.7, Fat 0.3, SaturatedFat 0.1, Sodium 121.3, Carbohydrate 16.9, Fiber 7.8, Sugar 2, Protein 4.6
JERUSALEM ARTICHOKES WITH PARMESAN
Provided by Moira Hodgson
Categories easy, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
- Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
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