EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
"NO FUSS" EASY BAKED ARTICHOKES
This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
Provided by sofie-a-toast
Categories Artichoke
Time 1h5m
Yield 1 artichoke, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
- Spread artichoke petals open as far as possible without snapping.
- Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
- Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
- Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
- Remove from oven and remove wrapping.
EASY BRAISED ARTICHOKES
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Provided by breezermom
Categories Lemon
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
- Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
- Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
- Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
BAKED ARTICHOKES WITH GARLIC AND LEMON
Excellent change for those who are tired of the old steamed artichokes with mayo. These are delicious alone with no dip, but, if you must, I find that butter melted with a little lemon zest and juice is a better compliment than the old heavy mayo standby. I know the "servings" says for 4, but, I can eat a whole one by myself!!!!
Provided by CABarbieQue
Categories Vegetable
Time 55m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
- With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
- Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
- Coat the baking dish with olive oil.
- Rub the paste all over the artichoke halves and inside the leaves.
- Place each artichoke half top side down in a baking dish.
- Pour the stock in the dish and cover with a lid or tin foil.
- Bake for 45-50 minutes or until soft and tender.
- Be sure to let cool for a few minutes before digging in!
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.9, Sodium 119.7, Carbohydrate 11.4, Fiber 4.8, Sugar 1.7, Protein 3.7
BAKED ARTICHOKE
Ocean Mist Farms posted this and I like the idea of baking rather than boiling or steaming an artichoke
Provided by Ambervim
Categories Low Cholesterol
Time 1h2m
Yield 1 Choke
Number Of Ingredients 4
Steps:
- Preheat your oven to 425 degrees.
- Spread the Artichoke petals open to season. Between the petals, drizzle olive oil and balsamic vinegar and sprinkle with sea salt. Stuff minced fresh garlic between the petals of each Artichoke.
- Wrap each Artichoke in heavy-duty foil, sealing well on top by twisting and pinching foil packets.
- Place foil-wrapped Artichokes directly onto a pre-heated oven rack and bake.
- The baking time can vary depending on the size of the Artichokes. Bake Artichoke for approximately one hour for a Medium-sized Artichoke or one hour and 15 minutes for a Jumbo-sized Artichoke.
- Remove from the oven and let cool before unwrapping.
- You will know the Artichokes are cooked when a sharp knife goes through the Artichoke base with ease like a baked potato.
- They will store for several days in the fridge!
Nutrition Facts : Calories 60.2, Fat 0.2, SaturatedFat 0.1, Sodium 120.3, Carbohydrate 13.4, Fiber 6.9, Sugar 1.3, Protein 4.2
BAKED ARTICHOKES AND BACON
These lovely little morsels are fabulous served on most kinds of crackers as appetizers. No doubt they'll be coming back for more!! You can substitute Parmesan cheese for cheddar cheese to give it an Italian flair.
Provided by Pepina Rae
Categories Vegetable
Time 55m
Yield 64 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Drain artichokes, saving liquid.
- Sauté chopped onions in olive oil.
- Combine all ingredients in large mixing bowl.
- Pour mixture into greased 8" x 8" baking dish.
- Bake 45 minutes at 350 degrees.
- Allow to cool and refrigerate. Cut into 1" squares.
Nutrition Facts : Calories 35.9, Fat 2.7, SaturatedFat 1.2, Cholesterol 18.4, Sodium 103.3, Carbohydrate 1.3, Fiber 0.3, Sugar 0.3, Protein 1.8
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