ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
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.
ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES
Yield serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
- Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
- Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.
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 FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
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