EMMANUEL'S BAKED ARTICHOKE HEARTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
BAKED ARTICHOKES WITH BREADCRUMBS
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
- Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
- Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
- Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.
Nutrition Facts : Calories 119 g, Fat 8 g
BREADED ARTICHOKE HEARTS
Make and share this Breaded Artichoke Hearts recipe from Food.com.
Provided by canarygirl
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and season artichoke hearts with salt and pepper.
- While working, heat oil over fairly high heat.
- Dredge artichokes in egg and then bread crumbs.
- Deep fry about 3-4 minutes, turning frequently, or until golden.
- Drain on paper towels and serve with lemon wedges.
- Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.
Nutrition Facts : Calories 104.5, Fat 2.5, SaturatedFat 0.7, Cholesterol 53.1, Sodium 413.3, Carbohydrate 15.5, Fiber 1.1, Sugar 1.4, Protein 4.8
CRISPY ARTICHOKE HEARTS
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield about 20 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
- In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
- Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.
FRIED ARTICHOKE HEARTS
Deep-fried artichoke hearts. Best when served with grated parmesan cheese. Makes a great finger-food appetizer.
Provided by StephInNOLA
Categories Appetizers and Snacks Cheese
Time 24m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
- In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
- Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 7.3 g, Cholesterol 16.9 mg, Fat 3.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 263.3 mg, Sugar 0.7 g
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
ROSE'S BAKED ARTICHOKE HEARTS
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
- Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
- Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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