Roman Style Artichokes Recipes
ROMAN-STYLE ARTICHOKES
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
- Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.
ROASTED ROMAN STYLE ARTICHOKES (CARCIOFI ALLA ROMANA)
Make and share this Roasted Roman Style Artichokes (Carciofi Alla Romana) recipe from Food.com.
Provided by littleturtle
Categories Lemon
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine all ingredients except for the artichokes in an ovenproof casserole dish.
- Cut artichokes in half lengthwise, rinse, and place in a single layer in casserole dish.
- Bake covered in preheated oven until tender (about 40 minutes).
- Remove artichokes from liquid; allow to cool slightly.
- Cut into quarters, and serve.
Nutrition Facts : Calories 340.1, Fat 27.7, SaturatedFat 4, Sodium 126.3, Carbohydrate 17.6, Fiber 8.4, Sugar 0.5, Protein 4.7
ROMAN STYLE FRIED BABY ARTICHOKES
Provided by Molly O'Neill
Categories quick, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
- Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
- Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams
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