Artichokes With Scallion Tomato Vinaigrette Recipes

Steps:

• Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
• (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
• Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
• In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
• Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

Steps:

• Cut off and discard the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of the artichokes. Snip off the tips of the artichoke leaves with scissors and rub the cut edges with the lemon half. In a 3-quart microwave-safe casserole with a lid combine the water and the artichokes, microwave the artichokes, covered, at high power (100%) for 15 minutes, or until the bases are tender, and let them stand, covered, for 5 minutes.
• In a bowl whisk together the vinegar, the oil, and salt and pepper to taste, whisking the dressing until it is emulsified, and whisk in the scallion greens and the tomato. Arrange the artichokes on 2 plates, spoon the dressing over them, and serve the artichokes at room temperature.

Steps:

• Place artichokes, lemon juice, 2 tablespoons olive oil, salt, and fill pot with enough cold water to cover the artichokes in a large pot. Boil for 30 to 35 minutes or until tender. Remove artichokes from pot and let cool.
• Preheat grill. When artichokes have cooled, slice in 1/2 lengthwise and remove the choke. Brush each half with the remaining oil, season with salt and pepper and grill cut-side down for 1 to 2 minutes. Turn over and grill an additional minute.
• Place tomatoes, salt and pepper, vinegar, garlic and basil and olive oil in a blender and blend until smooth.

Steps:

• For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat. Juice the lemons into the water and add the squeezed lemon shells. Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut the artichoke stems to 1/2-inch long. Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke. Place the artichokes in the pan and bring to a boil. Cover the pan and steam until the artichoke hearts are tender, about 20 minutes. Using tongs, remove the artichokes and arrange in a single layer on a baking sheet.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with the chopped garlic and rosemary. Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side. Set aside to cool slightly.
• For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth.
• Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

Steps:

• With a serrated knife cut artichoke stems flush with bottoms. Cut off and discard top inch from artichokes. In a saucepan cover artichokes with salted water and bring to a boil. Simmer artichokes, covered, until just tender, 20 to 25 minutes.
• While artichokes are cooking, coarsely chop bacon and in a skillet cook over moderate heat, stirring, until golden. With a slotted spoon transfer bacon to paper towels. Halve and seed tomatoes and cut into 1/4-inch dice. Finely chop shallot and capers. In a bowl combine lemon juice and salt and pepper to taste. Whisk in oil in a slow stream until emulsified and add bacon, tomatoes, shallot, and capers.
• Drain artichokes upside down on a rack and arrange each on a plate. Separating leaves slightly, drizzle vinaigrette between leaves and onto plates.

Steps:

• Heat olive oil in a skillet; add onion and saute until tender.
• Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
• Pour mixture into a shallow baking dish, and bake at 325º F.
• for 15 to 20 minutes.

Steps:

• Cut off stems of artichokes with a stainless-steel knife and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
• In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water. Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
• Preheat oven to 375°F.
• While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened. In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
• Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon. Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
• Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
• In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
• Serve artichokes with vinaigrette spooned around them.

Steps:

• Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
• Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
• Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
• Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
• Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
• Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
• Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
• Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
• Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.