PROVENçAL ARTICHOKE RAGOUT
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
- Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams
BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
- Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
- Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 23 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 1435 milligrams, Sugar 4 grams, TransFat 0 grams
ARTICHOKE, MUSHROOM AND POTATO RAGOûT
This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.
Provided by Martha Rose Shulman
Categories main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
- Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
- Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
- Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
- Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams
RAGOUT OF SHRIMP, ARTICHOKES AND POTATOES
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer. Cook until they are barely tender, about 10 minutes. Drain and set aside.
- While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them. Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke. Cut into eighths and toss with the lemon juice.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, potatoes, parsley and garlic. Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
- While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
- When the artichokes and potatoes are tender, remove them from the skillet and set aside. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
- Add the remaining oil to the skillet and increase heat to medium. Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir. Add the remaining wine.
- Cook, stirring, until the wine just coats the bottom of the pan. Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 18 grams, Carbohydrate 70 grams, Fat 21 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 0 grams
RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
- In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.
MARINATED SHRIMP AND ARTICHOKES
Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
- Serve with slotted spoon. Garnish with basil leaves.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
GARLIC SHRIMP AND ASPARAGUS RISOTTO
Takes a second to prep but so worth it in the end.
Provided by Joshua F
Categories Main Dish Recipes Rice Risotto Recipes
Time 52m
Yield 4
Number Of Ingredients 12
Steps:
- Pour chicken broth into a pot; bring to a simmer over medium-low heat.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
- Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
- Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
- Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
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