Best 8 Lemon Artichoke Bottoms Recipes

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL

Steps:

• Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
• Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
• Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

ARTICHOKE BOTTOMS BRAISED IN OLIVE OIL WITH GARLIC AND MINT

Steps:

• Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.
• Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.
• Trim remaining artichokes in same manner.
• Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature.

ARTICHOKE BOTTOMS AU GRATIN

Steps:

• Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
• Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
• Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE

Steps:

• If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
• If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
• In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
• Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
• Transfer to a serving bowl and serve hot or at room temperature.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ARTICHOKES WITH LEMON-GARLIC BUTTER

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.