PAN ROASTED BABY ARTICHOKES
Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.
Provided by threeovens
Categories Artichoke
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
- Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
- Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
- Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
- Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
- Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
- Eat hot or room temperature.
Nutrition Facts : Calories 168, Fat 0.6, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 37.7, Fiber 18.6, Sugar 3.7, Protein 11.4
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
PAN-ROASTED BABY ARTICHOKES
Provided by David Tanis
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
- In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
- Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
ROASTED BABY ARTICHOKES
Make and share this Roasted Baby Artichokes recipe from Food.com.
Provided by GinnyP
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.
- With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.
- Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.
- Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.
- Drain the trimmed artichokes and toss with enough olive oil to coat lightly.
- Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.
- Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.
- While still hot, sprinkle with lemon juice and more salt to taste.
Nutrition Facts : Calories 180.5, Fat 0.6, SaturatedFat 0.1, Sodium 361, Carbohydrate 40.4, Fiber 20.7, Protein 12.6
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