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.
AIR FRYER CRISPY ARTICHOKES
The key to these crispy artichokes is to make sure they are split in half and fully patted dry. This prevents the inside of the artichokes from getting mushy and steamy. They are dipped in a lemony, garlic aioli that complements the lemon zest and oregano flavor in the crisp exterior of the artichokes.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield about 24 artichokes
Number Of Ingredients 13
Steps:
- Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
- Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
- Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.
APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness." Don't know how to prepare artichokes? April Bloomfield shows you in this video.
Provided by The New York Times
Categories dinner, lunch, vegetables, side dish
Time 50m
Yield 4 to 6 servings as a side
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
- Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 14 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 3 grams
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, season
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- Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate.
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Estimated Reading Time 2 mins
- Season a large pot of water with salt and 1 tablespoon of the lemon juice and then bring to a boil.
- Peel the tough outer leaves from the artichokes until you get to the tender yellowish leaves in the center. Remove the top third of each artichoke and discard.
- Use a vegetable peeler to remove any remaining tough leaves and the outside of the stem. Scoop out the fuzzy part in the center of each artichoke (this is the "choke") and discard.
- Boil the prepared artichoke hearts for 8 to 10 minutes. Drain and then pat dry with paper towels.
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