KUMQUAT'S ROASTED ARTICHOKE HEARTS
A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
- Mix gently with olive oil and garlic slices.
- Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
- To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
- Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
- Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
- When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
- Bake for 15 minutes or so until warm and cheese has melted.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 2.6, Cholesterol 10, Sodium 370.8, Carbohydrate 31.7, Fiber 19, Sugar 2.8, Protein 9.4
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Anil Maqsood
[email protected]Meh.
Hana Alfatih
[email protected]Not bad, but not great. The artichokes were a little bland, and the kumquats were too tart for my taste.
Abdul Kasim
[email protected]This dish is a great way to use up leftover artichokes. I added some chopped bacon and crumbled goat cheese to mine, and it was amazing!
Robert Joseph
[email protected]Easy to make and delicious! I used canned artichoke hearts, which made it even quicker. The kumquats added a nice touch of sweetness.
Shahzad Tayyab
[email protected]I was hesitant to try this recipe because I'm not a big fan of artichokes, but I was pleasantly surprised. The kumquats really balance out the artichoke flavor, and the roasting process makes them both incredibly tender. I'll definitely be making thi
Ashton Cajuste
[email protected]This dish was a hit at my dinner party! The roasted artichokes were tender and flavorful, and the kumquats added a delightful sweetness and tang. I will definitely be making this again.