Best 7 Marsala Artichokes Recipes

MUSHROOM MARSALA PASTA WITH ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

MARSALA ARTICHOKES

Steps:

• Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
• To serve, use a slotted spoon to remove hearts from braising liquid.

MICROWAVE ARTICHOKES

Steps:

• Cut off stem and with a sharp knife trim the base so artichokes sit flat. Make a cut across the top of the leaves, parallel to the base. With scissors, trim the leaves so they have straight edges.
• To cook conventionally, bring a large shallow pan of salted water to a boil. Submerge artichokes, cover tops with a heat proof heavy plate to keep them submerged and cook for 35 to 45 minutes or until a leaf in middle can be pulled out easily. Drain them upside down so water runs out.
• To cook in microwave, wrap each one individually in microwavable plastic wrap and set them in a round plate. Microwave for 10 minutes or until a center leaf can be pulled out easily. Remove plastic wrap (carefully; it will be hot).
• Serve as is, with each person pulling out a leaf and dipping it in melted butter, or remove cone of dinner leaves in one fell swoop and reserve them for later. With a small spoon scoop out choke. Replace cone of leaves, upside down and serve with melted butter seasoned with lemon or vinaigrette.

MARSALA ARTICHOKES

Steps:

• Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
• To serve, use a slotted spoon to remove hearts from braising liquid.

CHICKEN MARSALA FLORENTINE

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

ARTICHOKES FRENCH

Steps:

• Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
• Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
• Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
• Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.