Seeking a tantalizing culinary adventure? Dive into the captivating world of sauteed baby artichokes, oven-dried tomatoes, and a vibrant green olive dressing. This harmonious symphony of flavors will elevate your taste buds to new heights. Prepare to embark on a culinary journey that will leave you craving for more.
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SAUTEED BABY ARTICHOKES WITH OVEN-DRIED TOMATOES AND GREEN-OLIVE DRESSING
Categories Mushroom Olive Tomato Vegetable Side Sauté Vegetarian Lemon Artichoke White Wine Spring Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.
- Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Transfer artichokes to platter; cover and keep warm.
- Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 8 minutes; season to taste with salt and pepper. Transfer mushrooms and Oven-dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.
- *A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
PASTA WITH SAUTEED TOMATOES, OLIVES AND ARTICHOKES
Because this Italian-style dish cooks quickly, assemble all the ingredients before you begin. Clipped from a magazine too long ago to know which one!?!
Provided by jonesies
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated.
- Place pasta in a large bowl.
- Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.
Nutrition Facts : Calories 322.4, Fat 3.2, SaturatedFat 0.5, Sodium 419.7, Carbohydrate 62.5, Fiber 6.9, Sugar 3.2, Protein 12.1
SAUTEED BABY ARTICHOKES
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rub the cut side of the artichokes with a little of the lemon juice.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams
SAUTEED BABY ARTICHOKES
This recipe comes to us courtesy of chef and author James Peterson.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
- Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
- Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.
ARTICHOKE COD WITH SUN-DRIED TOMATOES
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
MARINATED BABY ARTICHOKES
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
- Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
- Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL
Steps:
- Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
- Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 747 milligrams, Sugar 3 grams
Tips:
- To prepare the artichokes, trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
- Baby artichokes can be cooked whole, but larger artichokes should be quartered or sliced before cooking.
- Sautéing artichokes is a quick and easy way to cook them. Heat a little olive oil in a pan over medium heat. Add the artichokes and cook until they are tender, about 5-7 minutes.
- Artichokes can also be roasted in the oven. Toss the artichokes with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 20-25 minutes, or until tender.
- Artichokes can be grilled or steamed as well. Grilled artichokes make a great addition to a summer barbecue.
- When choosing artichokes, look for ones that are firm and heavy. Avoid artichokes that have brown or wilted leaves.
- Artichokes can be stored in the refrigerator for up to a week. To store, place the artichokes in a plastic bag and seal it tightly.
Conclusion:
Artichokes are a delicious and versatile vegetable that can be enjoyed in many different ways. Sautéed baby artichokes with oven-dried tomatoes and green olive dressing is a simple but flavorful dish that is perfect for a quick and easy meal. With a few simple tips, you can easily prepare artichokes at home and enjoy their unique flavor.
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