Best 6 Champagne Artichoke Hearts Recipes

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Champagne artichoke hearts are a versatile ingredient that can be served as an appetizer, side dish, or main course. They can be cooked in a variety of ways, including steaming, roasting, grilling, and sautéing. When cooked properly, champagne artichoke hearts are tender and flavorful with a slightly sweet and nutty taste. In this article, we will explore some of the best ways to cook champagne artichoke hearts, providing you with delicious and easy-to-follow recipes that will please any palate.

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

ARTICHOKE HEARTS GRATIN



Artichoke Hearts Gratin image

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

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

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

TENDER ARTICHOKE HEARTS



Tender Artichoke Hearts image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 artichokes
1 lemon
Extra-virgin olive oil, for frying
2 eggs, beaten
All-purpose flour, for dredging
Salt

Steps:

  • Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
  • Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
  • Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
  • Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
  • Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

ARTICHOKES CHILLED WITH CHAMPAGNE VINAIGRETTE



Artichokes Chilled With Champagne Vinaigrette image

Make and share this Artichokes Chilled With Champagne Vinaigrette recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 large artichokes
1 lemon, cut in half
4 garlic cloves, bruised
2 teaspoons champagne vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped shallot
1/4 teaspoon italian dry herb seasoning mix
1 tablespoon extra virgin olive oil
salt
fresh ground black pepper

Steps:

  • Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
  • Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
  • Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.).
  • (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.).
  • In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
  • (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.).
  • Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.

Nutrition Facts : Calories 155.4, Fat 7.1, SaturatedFat 1, Sodium 154.3, Carbohydrate 22.3, Fiber 9.7, Sugar 2.5, Protein 6.1

MEDITERRANEAN CHAMPAGNE CHICKEN WITH ARTICHOKE HEARTS AND OLIVES



Mediterranean Champagne Chicken With Artichoke Hearts and Olives image

Here's what's for dinner! Sauteed chicken cutlets, artichoke hearts, Greek olives, and pine nuts in a flavorful Champagne sauce. Excellent served with arborio rice or small shaped pasta. Enjoy this dish and feel like your sitting in Southern Europe for the evening...

Provided by Dans La Lune

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken cutlets
1 tablespoon olive oil
3 tablespoons butter
1 1/2 cups Brut champagne
1 tablespoon flour
1/3 teaspoon allspice
3/4 teaspoon dried basil
1/3 teaspoon paprika
1 cup marinated artichoke hearts, drained
1/3 cup Greek olive, pitted and halved
2 tablespoons pine nuts

Steps:

  • Heat a large skillet on medium heat.
  • Add olive oil.
  • Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
  • Remove chicken and set aside.
  • In pan with drippings, add butter and cook until melted.
  • Add champagne, and turn heat on medium high.
  • Add allspice, basil, and paprika and mix well.
  • Add in flour while continually stirring.
  • Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
  • Add artichoke hearts and olives, and turn heat back to medium.
  • Return chicken cutlets to pan, spooning sauce over them.
  • Lower heat and add pine nuts, lightly mixing them into mixture.
  • Serve chicken with the artichoke, olive, and pine nut mixture over it.

Nutrition Facts : Calories 250.4, Fat 16.3, SaturatedFat 6.3, Cholesterol 22.9, Sodium 188.4, Carbohydrate 10.3, Fiber 4.3, Sugar 1.4, Protein 2.3

ARTICHOKE HEARTS AU GRATIN



Artichoke Hearts au Gratin image

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Provided by Lynn Mogilski

Categories     Appetizers and Snacks     Cheese

Time 26m

Yield 6

Number Of Ingredients 4

2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  • Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  • Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g

FETTUCCINE WITH ARTICHOKE HEARTS



Fettuccine With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 package frozen artichoke hearts, defrosted
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 ounces fresh mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons finely minced Italian parsley
9 to 10 ounces fresh fettuccine
Freshly grated Parmesan cheese

Steps:

  • Spread the artichoke hearts on paper towels to dry them thoroughly.
  • Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
  • Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
  • Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
  • Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

Tips for Cooking Champagne Artichoke Hearts

  • Select High-Quality Artichoke Hearts: Opt for large, plump artichoke hearts that are tightly closed and have a vibrant green color. Avoid any that are bruised or discolored.
  • Prep the Artichoke Hearts: Trim the artichoke hearts by removing the tough outer leaves and the sharp tips. Cut them in half or quarters, depending on the size.
  • Marinate the Artichoke Hearts: Marinating the artichoke hearts in a mixture of champagne, olive oil, garlic, and herbs enhances their flavor. Allow them to marinate for at least 30 minutes, or up to overnight for a deeper infusion.
  • Choose the Right Cooking Method: You can cook champagne artichoke hearts using various methods, such as sautéing, grilling, roasting, or baking. The specific method you choose will depend on your preference and the desired texture.
  • Monitor Cooking Time: Artichoke hearts can become tough if overcooked, so keep an eye on them during cooking. The cooking time may vary depending on the method and the size of the artichoke hearts.
  • Add Finishing Touches: Once cooked, you can add finishing touches to enhance the flavor and presentation of the champagne artichoke hearts. Some popular options include drizzling with a balsamic glaze, sprinkling with Parmesan cheese, or garnishing with fresh herbs.

Conclusion

Champagne artichoke hearts are a versatile and delicious dish that can be enjoyed as an appetizer, side, or main course. With their unique flavor and tender texture, they add a touch of elegance to any occasion. Whether you prefer them sautéed, grilled, roasted, or baked, these recipes provide a range of options to suit your taste and cooking style. So next time you're looking for a culinary delight that combines sophistication and simplicity, give champagne artichoke hearts a try. They're sure to impress your guests and leave them craving for more.

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