Plainroastedartichokehearts Recipes
PLAIN ROASTED ARTICHOKE HEARTS
Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Drain artichokes in colander and rinse a bit to remove brine.
- Mix gently with garlic and olive oil in a bowl.
- Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
- Sprinkle with salt and pepper, and add lemon juice and butter (if using).
ROASTED ARTICHOKE HEARTS PROVENCAL
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.
$1,000 ARTICHOKE HEARTS
Make and share this $1,000 Artichoke Hearts recipe from Food.com.
Provided by Millereg
Categories Grains
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
- Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
- Deep fry for one to two minutes until lightly browned and slightly crispy.
- Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan.
- Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
- Serve right in the pan with firm bread such as French or Italian.
WILD RICE & ARTICHOKE HEARTS
I was looking for a nice side dish to go with my marinated pork tenderloin and Greek Salad and I found this one. It turned out really nice and definitely complimented the pork. Hope you will enjoy it as well.
Provided by bert2421
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and drain wild rice.
- Place rice, consomme, water and salt in saucepan.
- Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
- In a large frying pan, melt butter and saute onion and garlic until soft.
- Drain and cut artichokes into quarters.
- Add to frying pan with cooked rice, parsley and oregano.
- Stir until heated through.
STUFFED ARTICHOKE HEARTS
An elegant appetizer that is so easy! This is a "fork and knife" type appetizer that makes a great first course for a sit-down dinner. This can be prepared in advance and refrigerated until ready to bake.
Provided by Ginny Sue
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- If necessary, slice off the bottom of each artichoke heart so that it sits upright.
- In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
- Stuff hearts with cream cheese mixture, mounding slightly on top.
- Roll stuffed hearts in melted butter and then in Parmesan cheese.
- Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
Nutrition Facts : Calories 135.5, Fat 10.1, SaturatedFat 6.3, Cholesterol 29.4, Sodium 352, Carbohydrate 8.2, Fiber 3.6, Sugar 0.8, Protein 5.1
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