GRILLED GARLIC ARTICHOKES
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!
Provided by rosiella
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
GRILLED ARTICHOKES WITH PARSLEY AND GARLIC
Provided by Giada De Laurentiis
Categories appetizer
Time 47m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
- Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
- Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
- Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
- Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
- Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
- Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.
ARTICHOKES BRAISED WITH GARLIC AND THYME
Categories Garlic Herb Vegetable Side Braise Vegetarian Quick & Easy Low/No Sugar Artichoke Spring Vegan Thyme Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
GARLIC ARTICHOKES
This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!
Provided by Geema
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the stems of the artichokes.
- With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
- Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
- Now cut each artichoke in half through the stem, from the top to the bottom.
- Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
- Melt the 3 tablespoons butter in a large saute pan.
- Add the garlic and saute over medium low heat to flavor the butter.
- Arrange the artichoke halves cut side down in the pan.
- Saute for about 5 minutes or so, until just lightly browned.
- Add the wine and the seasonings.
- Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
- CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
- ADD MORE WINE IF NEEDED.
- Test the doneness of the artichokes by piercing with a fork.
- It should penetrate easily.
- Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
- Dip the leaves and the delicious heart in the butter and enjoy.
Nutrition Facts : Calories 297.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 282.5, Carbohydrate 12.2, Fiber 4.8, Sugar 1.8, Protein 3.2
GARLIC GRILLED ARTICHOKES
This comes from the produce dept. of my local grocery store. I added more garlic, cuz that's how I am. ;)
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill to medium-high direct heat.
- Trim sharp tips from artichokes. Cut artichokes in half lengthwise. Brush both sides of artichokes w/ 1 tbsp olive oil.
- Place artichokes on grill and grill for about 5 minutes on each side or until they are slightly charred. Remove from grill.
- Tear off 4 12" x 12" pieces of aluminum foil. Place each artichoke half on 1 square of foil, cut side up.
- Sprinkle garlic and lemon zest evenly over artichokes. Drizzle with melted butter and sprinkle with salt and pepper.
- Wrap foil edges up around artichoke halves but don't close completely. Add 1 tbsp water to each packet. Close foil packet. Grill over indirect heat for 35-45 minutes or until tender.
- Serve w/ additional melted butter for dipping, if desired.
Nutrition Facts : Calories 103, Fat 7.8, SaturatedFat 3.2, Cholesterol 11.4, Sodium 237.1, Carbohydrate 7.8, Fiber 3.6, Protein 2.4
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by Chippie1
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
- Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
- Use scissors to remove any remaining leaf tips.
- Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
- Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat.
- Add the garlic, and saute for about 1 minute to flavor the butter.
- Arrange artichoke halves cut-side down in the skillet.
- Saute for about 5 or 10 minutes, or until lightly browned.
- Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
- A fork should easily pierce the stem.
STEAMED WHOLE ARTICHOKES
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
- Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
ARTICHOKES WITH ROASTED GARLIC AIOLI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
- To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.
ARTICHOKE, GARLIC PARMESAN DIP
This recipe is a hit wherever I take it. I copied it from a friend at a baby shower because I liked it so much. I love it for its simplicity and great taste!
Provided by Jennifer Reynolds
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Drain artichoke hearts and puree them in your food processor.
- Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
- Bake in oven at 350°F degrees for 25-35 minutes until light golden brown.
- Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.
GARLIC ARTICHOKE DIP
This is from "Gilroy Garlic Festival Demonstrator's recipes". I put it here for safe keeping
Provided by Queen uh Cuisine
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350degrees F.
- In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
- Place in baking dish, add remaining ingredients and mix well.
- Bake for 30 minutes or until golden brown on top.
- Serve with vegies or crackers -- Enjoy :).
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE
Don't be afraid of the artichoke! This recipe will tell you how to prepare it and to how to actually eat it! (the first time I had no clue what was edible on this cactus-like thing). It is healthy (esp. steamed) and full of fiber. This is a delicious and simple way to enjoy artichokes! The roasted garlic is so mellow and can be prepared while the artichokes are steaming to save time. Sour cream can be substituted with plain yogurt to cut calories. The steaming time of the artichokes and roasting time of the garlic bulb will vary slightly depending on the sizes you have.
Provided by JMigs0
Categories Vegetable
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
- Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
- Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
- While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
- When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
- To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.
Nutrition Facts : Calories 372.8, Fat 28, SaturatedFat 5, Cholesterol 10.1, Sodium 240.5, Carbohydrate 29.9, Fiber 8.3, Sugar 3.6, Protein 6.8
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
GRILLED GARLIC ARTICHOKES
Make and share this Grilled Garlic Artichokes recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a medium-hot charcoal fire, or preheat a gas grill on the medium-low setting for 15 minutes.
- Trim off the top inch and stem of each artichoke.
- (If using baby artichokes, grill them with the leaves and stem attached).
- Whisk together the olive oil, garlic, parsley, salt and pepper.
- Spread the leaves of the artichokes apart with your fingers and pour the sauce over the top, making sure it drips into the spaces between the leaves.
- Or, you can split the artichokes in half and coat the cut sides with the dressing.
- Cook the artichokes on the grill, turning, until the bottoms are easily pierced with a skewer, about 45 minutes for medium artichokes, 25 minutes for halves or baby artichokes.
- Remove from the grill, drizzle with lemon juice mixed with oregano, if desired, and serve.
Nutrition Facts : Calories 198.8, Fat 13.8, SaturatedFat 1.9, Sodium 151.8, Carbohydrate 17.9, Fiber 8.7, Sugar 0.2, Protein 5.4
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