Best 7 Artichoke And Fennel Crudo Recipes

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"Artichoke and fennel crudo" is a light and refreshing dish that celebrates the flavors of the Mediterranean. The combination of fresh, crisp artichokes, sweet and aromatic fennel, and a tangy dressing creates a delightful symphony of flavors. This dish is perfect for a summer meal or as a starter for a special occasion. The best part is that it can be prepared in just a few minutes, making it a great option for busy cooks or those who want to enjoy a healthy and delicious meal without spending hours in the kitchen. So, gather your ingredients and get ready to embark on a culinary adventure as we explore the world of "artichoke and fennel crudo".

Here are our top 7 tried and tested recipes!

BRAISED FENNEL AND ARTICHOKES



Braised Fennel and Artichokes image

This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 dried mild red chile, such as Italian finger hots or red Thai
3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
4 large artichokes, outer leaves removed, head cut into thin slices
4 strips lemon peel
4 sprigs thyme
1/2 cup dry white wine
Coarse sea salt
Freshly ground black pepper

Steps:

  • Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
  • Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
  • Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.

FRITO MISTO OF ARTICHOKES AND FENNEL



Frito Misto Of Artichokes And Fennel image

Provided by Amanda Hesser

Categories     project, appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 12

Juice of 1 lemon
12 small artichokes
1 bulb fennel, trimmed
1/4 cup thinly shaved Parmesan cheese
1 clove garlic, crushed and finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 quarts vegetable or canola oil
1 cup milk
1/2 cup flour
Olive oil, for sprinkling
1 lemon, cut into quarters
Kosher salt, to taste

Steps:

  • Fill a large bowl with water, and add lemon juice. Peel away outer leaves of artichokes, leaving tender pale green leaves. Peel stems, and cut off spiny tops of leaves. Cut lengthwise into quarters. Immediately add artichokes to water.
  • Slice fennel bulb in half through the root. Slice each half crosswise, about 1/4 inch thick. Slices should be half-moon shapes. Place fennel in a medium bowl, and set aside. In a small bowl, combine cheese, garlic and parsley. Toss gently to mix.
  • In a large deep pan, heat oil over medium-low heat to 275 degrees. Drain artichokes, and dry completely with a dish towel. Add artichokes to oil, and cook until they begin to open and brown. Remove from pan, and let drain on paper towels.
  • Raise heat to medium-high or 350 degrees. Pour milk over fennel, and place flour in a medium bowl. Strain fennel, then toss lightly in flour to coat. Drop fennel and artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels. Let drain for 30 seconds, then transfer to a large bowl. Sprinkle parsley mixture and a little olive oil over artichoke mixture. Season with salt. Toss briefly to combine ingredients. Transfer to a serving bowl or platter, with lemon wedges.

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orĂ©gano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

CREAMY ARTICHOKE AND FENNEL CASSEROLE



Creamy Artichoke and Fennel Casserole image

A creamy easy quick casserole that is just true comfort food. Easy to prepare and always loved by family, friends and guests.

Provided by SarasotaCook

Categories     Vegetable

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
8 ounces parmesan cheese, grated
1 1/4 cups gruyere, shredded (or you can use swiss cheese)
3 tablespoons minced garlic
3/4 cup mayonnaise
1 cup thin sliced fennel
1 teaspoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
1 tablespoon olive oil to saute the vegetables
1 cup thin sliced onion
1 teaspoon paprika
2 tablespoons dried parsley
2 tablespoons butter
2 cups breadcrumbs

Steps:

  • Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
  • Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
  • Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
  • Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

Nutrition Facts : Calories 481.8, Fat 25.5, SaturatedFat 11.4, Cholesterol 56.9, Sodium 1192.2, Carbohydrate 42.1, Fiber 7.9, Sugar 5.4, Protein 24.1

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO



Artichoke Fennel Sauce with Prosciutto image

Provided by Andrea Albin

Categories     Sauce     No-Cook     Quick & Easy     Artichoke     Fennel     Family Reunion     Prosciutto     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
1 teaspoon fennel seeds
1 (16-ounces) jar marinated artichoke hearts, drained and sliced
1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
1 teaspoon grated lemon zest
6 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto, coarsely chopped
1/2 cup shaved Parmigiano-Reggiano
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
  • Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

ARTICHOKE AND FENNEL CAPONATA



Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories     Vegetable

Time 15m

Yield 14 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup fennel bulb, chopped
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
  • Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
  • Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

Tips:

  • Use the freshest ingredients possible for the best flavor.
  • Slice the artichokes and fennel very thinly so that they are easy to eat.
  • Marinate the artichokes and fennel in the lemon-olive oil dressing for at least 30 minutes before serving.
  • Add some crumbled feta cheese or shaved Parmesan cheese to the crudo for extra flavor.
  • Serve the crudo immediately after making it, or it will start to wilt.

Conclusion:

Artichoke and fennel crudo is a refreshing and delicious appetizer or side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and beautiful presentation, this crudo is sure to impress your guests.

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