SHERRY PAN SEARED ARTICHOKES
Make and share this Sherry Pan Seared Artichokes recipe from Food.com.
Provided by tootie1
Categories Vegetable
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Snap off the dark green outer leaves of the artichokes until only the pale tender inner leaves remain.
- Cut off all but 1 inch of the stem. Cut off the top third of the artichoke leaves.
- Using a paring knife, peel away the tough outer layer of the stem and remove the base of the leaves, leaving a smooth surface.
- Cut the artichokes in half lengthwise: with a melon baller or small spoon, scoop out and discard the hairy choke and thorny inner leaves.
- Cut each half in two wedges and toss them with 1 tbsp olive oil in a large bowl. Combine the vinegar and sherry with 1/4 cup water in a small dish. Set aside.
- Heat the remaining 3 tbsp olive oil and garlic in a 10" saute pan over medium high heat and cook, stirring, until the garlic starts to turn golden, about 2-3 minutes. Remove garlic and discard.
- Add artichokes to pan and arrange them with one cut side down. Cook until nicely browned , 3-5 minutes. Turn and cook the other cut side until also nicely browned, about 3 minutes more. Turn the artichokes on their curved side. Sprinkle the lemon zest on the artichokes and season with salt and pepper. Reduce heat to low, add the vinegar, sherry and water, cover, and simmer until the liquid has reduced to about 1 tbsp and the artichokes are tender when pierced with a fork, about 5 minutes.(If the artichokes are still undercooked after liquid is reduced, turn off heat and let sit, covered a few more minutes until they reach the desired doneness).
- Remove the pan from the heat, sprinkle the thyme on the artichokes and stir well. Season to taste with more salt and pepper.
- Serve immediately, or let rest uncovered, and serve slightly warm. Enjoy!.
Nutrition Facts : Calories 253.1, Fat 13.9, SaturatedFat 2, Sodium 230.1, Carbohydrate 27, Fiber 13.3, Sugar 0.2, Protein 8.1
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season both sides of halibut with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
- Remove fish from pan and set aside.
- To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
- Transfer to a serving platter and is usually served with couscous.
SHRIMP AND ARTICHOKES IN SHERRY CREAM SAUCE
There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.
Provided by JackieOhNo
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
- Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
- In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
- Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
- Bake 20-30 minutes until bubbly and shrimp is cooked through.
Nutrition Facts : Calories 432.8, Fat 28.6, SaturatedFat 17.1, Cholesterol 228.7, Sodium 1171.3, Carbohydrate 18.4, Fiber 6.3, Sugar 2, Protein 24.1
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