Best 6 Braised Artichokes With Pecorino Carciofi Al Tegame Recipes

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"Braised Artichokes with Pecorino (Carciofi al Tegame)" is a traditional Italian dish that showcases the delicate flavors of artichokes, enhanced by the nutty richness of pecorino cheese. With its origins in the Lazio region of central Italy, this culinary delight is a testament to the region's love for simple, yet flavorful cooking. The dish's popularity has spread throughout the country and beyond, captivating taste buds with its savory and aromatic profile. Whether served as an appetizer or as part of a main course, "Carciofi al Tegame" promises a delightful culinary experience that captures the essence of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

  • Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  • Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  • Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)



Braised Artichokes with Pecorino (Carciofi al Tegame) image

Provided by Lidia Bastianich

Categories     Cheese     Side     Braise     Sauté     Easter     Vegetarian     Parmesan     Spice     Artichoke     Spring     Healthy

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds small artichokes
1 lemon for acidulated water
1/4 cup extra-virgin olive oil
4 garlic cloves, sliced
2 cups chopped onion
1/2 teaspoon coarse sea salt, or to taste
1/2 teaspoon peperoncino flakes, or to taste
1 cup shredded pecorino (6 to 8 months old) or mild Cheddar
Recommended Equipment:
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a tight-fitting cover

Steps:

  • Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
  • Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
  • When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
  • After 10 minutes, the artichoke slices should be softening-if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
  • Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.

CARCIOFI ALLA BRACE: ARTICHOKES COOKED IN ASH



Carciofi Alla Brace: Artichokes Cooked in Ash image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 3

8 artichokes
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Open up the artichoke by hitting the artichoke head on a flat surface. Sprinkle the artichokes with salt and pepper. Drizzle each artichoke with extra-virgin olive oil. Carefully place the artichokes on hot ashes and cook for approximately 20 minutes or until the artichokes are tender. Serve immediately.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)



Braised Artichokes With Pecorino (Carciofi Al Tegame) image

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009.

Provided by Manami

Categories     Lemon

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small artichokes
1 lemon for acidulated water
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 cups chopped onions
1/2 teaspoon coarse sea salt (to taste)
1/2 teaspoon spicy chili pepper flakes (peperoncini flakes)
1 cup shredded pecorino cheese (6 to 8 months old) or 1 cup mild cheddar cheese

Steps:

  • Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
  • Pour the olive oil into the skillet, and set it over medium heat.
  • Scatter the garlic and onion in the pan.
  • Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
  • When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
  • Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
  • After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
  • Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
  • Cook uncovered for more caramelization if you like.
  • Turn off the heat, and spread the artichokes out in the skillet bottom.
  • Scatter the shredded cheese evenly on top, and cover the pan.
  • Let it melt into the vegetables for several minutes before serving.

Nutrition Facts : Calories 176.3, Fat 9.3, SaturatedFat 1.3, Sodium 338.2, Carbohydrate 22, Fiber 9, Sugar 2.3, Protein 5.6

PASTA CARCIOFI



Pasta Carciofi image

Make and share this Pasta Carciofi recipe from Food.com.

Provided by 964217

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb penne pasta (or whatever kind you like)
4 boneless chicken breasts
1 (8 ounce) can diced tomatoes
1 (8 ounce) can artichokes (in water)
1 (4 ounce) can black olives (Sliced)
6 sun-dried tomatoes (Sliced)
1 1/2 cups chicken stock
1 cup white wine
2 garlic cloves
1 cup flour
1 tablespoon Gravy Master
2 tablespoons butter

Steps:

  • Dice chicken into 1 inch cubes put in a ziploc bag with the flour and salt and pepper and shake to coat.
  • in a Large skillet brown chicken in Olive oil unitil golden. Remove and set aside.
  • and alittle more oil to the pan and add garlic, tomatoes, artichokes, olives, sundried tomatoes, and gravymaster. cook for 5 minutes then add stock and wine simmer 5 minutes. Add chicken back in the pan. and the butter. simmer 10 minutes.
  • boil the pasta of choice and drain. and the pasta to the sauce pan. top with grated cheese.

Nutrition Facts : Calories 986.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 110.8, Sodium 755, Carbohydrate 132.4, Fiber 18.6, Sugar 5.3, Protein 47.4

Tips:

  • To choose the best artichokes, look for ones that are compact and heavy for their size, with tightly closed leaves and no blemishes.
  • To prepare the artichokes, trim the stems and remove the tough outer leaves, leaving only the tender inner leaves and the heart.
  • To cook the artichokes, braise them in a flavorful liquid, such as white wine, broth, or water, with herbs and spices. You can also add vegetables, such as onions, carrots, and celery, to the pot.
  • To serve the artichokes, drizzle them with a flavorful sauce, such as a lemon-butter sauce or a garlic-herb sauce.

Conclusion:

Braised artichokes are a delicious and versatile dish that can be served as an appetizer, a side dish, or even a main course. They are also a good source of fiber, vitamins, and minerals. With a little planning and effort, you can easily make this classic Italian dish at home.

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