Artichokeheartsgreenpeasandmushroomsinalemonsauce Recipes

Steps:

• Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
• In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
• Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
• Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
• Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

Steps:

• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
• Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Steps:

• Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
• In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
• Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

Steps:

• Drain artichoke hearts thoroughly& cut into quarters.
• Combine next 8 ingredients in a large bowl until well blended.
• Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
• Stir or toss mixture occasionally.

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Steps:

• Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
• Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
• Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
• Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

Steps:

• Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 - 4 minutes, turning over once. Transfer the steaks to a plate.
• In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
• Stir in the wine, cook for another 2-3 minutes.
• Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
• Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
• Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Steps:

• Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
• Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
• Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.