Roman Style Artichokes Recipes
ROMAN-STYLE ARTICHOKES
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
- Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.
ROMAN STYLE FRIED BABY ARTICHOKES
Provided by Molly O'Neill
Categories quick, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
- Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
- Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams
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