POT-ROASTED ARTICHOKES WITH WHITE WINE AND CAPERS
In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.
Provided by April Bloomfield
Categories Side Kid-Friendly Artichoke Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4-6 as a side
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
- Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
- Turning Artichokes
- I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas-similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
- Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
- Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
POT-ROASTED ARTICHOKES RECIPE - (4.2/5)
Provided by á-9182
Number Of Ingredients 9
Steps:
- • Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1-inch off from top. Trim stem, leaving at least 1/2-inch of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water. • Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry. • Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes. • Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes. • Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes. • Serve artichokes warm or room temperature, drizzled with pan juices. • DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.
POT-ROASTED ARTICHOKES
Provided by April Bloomfield
Categories Side Roast Easter Passover Vegetarian Artichoke Spring Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
- Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
- Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
- Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
- Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
- Serve artichokes warm or room temperature, drizzled with pan juices.
- DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.
LEMON CHICKEN WITH ARTICHOKES AND CAPERS
Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.
Provided by MarieRynr
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet.
- Add the onion and garlic and cook for three minutes.
- Add the chicken and cook until lightly browned.
- Add the mushrooms and cook 2 minuts more.
- Add the flour and cook 1 minute, stirring.
- Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
- REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
- Add the artichokes.
- Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
- Season with salt and pepper.
- Serve the chicken and sauce over linguini or rice and garnish with the capers.
APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness." Don't know how to prepare artichokes? April Bloomfield shows you in this video.
Provided by The New York Times
Categories dinner, lunch, vegetables, side dish
Time 50m
Yield 4 to 6 servings as a side
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
- Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 14 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 3 grams
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