Best 2 Pan Roasted Baby Artichokes Recipes
Pan-roasted baby artichokes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. This Mediterranean classic is both easy to make and packed with flavor, making it a perfect choice for a quick and healthy meal. With the right combination of herbs, spices, and cooking techniques, you can create a mouthwatering dish that will tantalize your taste buds. Let's explore some of the best recipes for pan-roasted baby artichokes, and discover the secrets to making this dish a culinary delight.
Here are our top 2 tried and tested recipes!
PAN-ROASTED BABY ARTICHOKES
Provided by David Tanis
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
- In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
- Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
PAN ROASTED BABY ARTICHOKES
Categories Vegetable Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Wheat/Gluten-Free Spring Healthy Vegan
Yield 4-6
Number Of Ingredients 9
Steps:
- 1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added. 2. In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife. 3. Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
Tips:
- Choose the right artichokes: Look for baby artichokes that are small, firm, and have tightly closed leaves.
- Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Then, use kitchen shears to trim the sharp points off the leaves.
- Marinate the artichokes: To add flavor, marinate the artichokes in a mixture of olive oil, lemon juice, garlic, and herbs before roasting.
- Roast the artichokes at a high temperature: This will help them caramelize and develop a crispy exterior.
- Serve the artichokes with your favorite dipping sauce: Some popular options include melted butter, lemon butter, or aioli.
Conclusion:
Pan-roasted baby artichokes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With their tender interiors and crispy exteriors, these artichokes are sure to be a hit at your next gathering. So next time you're looking for a healthy and flavorful dish, give pan-roasted baby artichokes a try!
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