Babyartichokesandalmonds Recipes

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.

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.

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

Steps:

• Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.

Steps:

• Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
• Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)

Steps:

• Line platter with paper towels. Heat oil in heavy medium saucepan over medium-high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5 artichokes into oil. Cook until golden brown and wooden skewer inserted into center meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with remaining artichokes in 3 more batches. Sprinkle with salt and serve.

Steps:

• Rub the cut side of the artichokes with a little of the lemon juice.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.

Steps:

• Boil artichokes, completely submerging in salted water until tender, 10-20 minutes, depending on their size. Drain well and cool.
• Discard tough outer leaves, cut off stem so that the artichoke will stand by itself on a plate.
• Cut across the top part of the artichoke, 1/2" or so, and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a "flower". Cover and refrigerate until ready to use.
• Mix mayonnaise, mustard, kosher salt and pepper to taste.
• When ready to serve, use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate.
• Use a clean, unused comb, or similar, to draw wavy lines on the plate through the sauce. Place the cooked artichokes on the plate and sprinkle dill weed atop the "wavy" sauce, and serve.