EMMANUEL'S BAKED ARTICHOKE HEARTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
SPINACH ARTICHOKE CASSEROLE
This is a family favorite that we make for all special occasions. I have no idea where this came from, my Mother-in-law made it while I was pregnant with my oldest son and we have been making it for every holiday for the last 26 years. It combines frozen chopped spinach, cream cheese and artichoke hearts. I can prepare this ahead of time and freeze it.
Provided by tbear1963
Categories Spinach
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook spinach according to the directions adding the beef bouillon cubes to the water.
- Drain spinach, it is best to use a collander and let it set while you prepare the rest.
- In the pan you cooked the spinach in combine cream cheese, butter, and artichokes. Melt slowly on medium to medium low heat, stirring constantly.
- Slowly add spinach and stir well.
- Transfer into a 2 quart baking dish sprayed with Pam.* Sprinkle with bread crumbs.
- Bake at 350 for 30 minutes this time varies so just keep a close eye on it and when it is browned on top and bubbly it is done.
- *Tips: I will make this ahead of time just omitting the bread crumbs then freezing it. I take it out the day before to start it thawing. One thing is that you need to increase the baking time from 30 minutes to about 45 since the ingrediants will be cold.
Nutrition Facts : Calories 534.9, Fat 44.9, SaturatedFat 27.9, Cholesterol 123.7, Sodium 1065.7, Carbohydrate 24.7, Fiber 13.2, Sugar 3.7, Protein 17.9
FRIED ARTICHOKE HEARTS
Very rich, but OH!, so delicious! For best results refrigerate overnight. For the sauce Meyer lemons are the best if you can get them.
Provided by Rivergoose
Categories Savory
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichoke hearts.
- In separate bowls, set out buttermilk, flour, and Panko.
- Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
- Cover and refrigerate 4-24 hours.
- While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
- In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.
Nutrition Facts : Calories 306.7, Fat 20.4, SaturatedFat 12.4, Cholesterol 52.7, Sodium 420, Carbohydrate 24.6, Fiber 3.2, Sugar 6.5, Protein 7.7
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY
Provided by Peggy Markel
Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.
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- Give them a place on your next pizza. It’s a bit of a no-brainer but artichoke on pizza is a match made in heaven! With a creamy white base, some healthy greens and a generous serve of cheese, it’ll be your go-to pizza recipe in no time.
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- Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate.
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- Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
- In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
- Roast 15–18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.
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- First, clean the artichokes by cutting off their stems. Peel off the tough outer layers. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Cut artichoke in half lengthwise. Then, using a sharp paring knife, remove all the “hairs” on the inside.
- Mix the artichoke halves in a bowl with the oil, lemon juice, parsley and plenty of salt and pepper.
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- Fill a medium bowl with water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the dark outer leaves until you reach the yellow leaves. Cut off the top two-thirds of the leaves, leaving 1 1/2 inches at the base. Cut off the stem and peel the artichoke bottom, then scoop out the hairy choke with a melon baller or a teaspoon. Add the artichoke bottom to the bowl of water. Repeat with the remaining 3 artichokes.
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- Drain artichoke hearts well. Set upside down on a paper towel lined plate to allow excess liquid to drain out of all the crannies and crevices, pat exteriors dry. Liquid will spit and sizzle when added to hot oil so you want to get as much off as possible.
- In a medium frying pan, heat extra virgin olive oil over medium heat. Add artichoke hearts. Rotate or turn every minute for approximately 4 minutes or until the majority of surface area has a nice light brown coloring.
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- Cut open the bag of frozen artichoke hearts; drizzle in olive oil and lemon juice, shake to coat hearts well. Sprinkle with seasoned salt and black pepper, tossing again to mix.
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