MARINATED ARTICHOKES
As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.
Provided by Amanda Freitag
Time 2h
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
- Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
- Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
- Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
- Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FRIED MARINATED ARTICHOKES
Steps:
- Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
- Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
- Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.
MARINATED ARTICHOKES AND MUSHROOMS
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
Provided by joanna_giselle
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the mushrooms and artichokes well.
- Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
- Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
- Serve with crusty bread, sliced tomatoes and feta cheese.
EASY MARINATED BABY ARTICHOKES
These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
- Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
- Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.
GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES
A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
- Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
- Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
- Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
- Reduce the heat to low, cover and cook for 15 minutes.
- Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
- Sprinkle with the cheese and serve over rice with the lemon wedges.
MARINATED SHRIMP AND ARTICHOKES
Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
- Serve with slotted spoon. Garnish with basil leaves.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
MARINATED SHRIMP AND ARTICHOKES
Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!
Provided by Busters friend
Categories Vegetable
Time 21m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally.
- Serve on a platter lined with lettuce leaves.
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.
GRILLED MARINATED ARTICHOKES
Steps:
- Cut the tops off the artichokes and trim the leaves so that they will fit into a large covered pot. Fill a large pot with water so that the water comes midway up the artichokes. Add the olive oil, garlic salt and chipotle powder and bring to a boil over medium heat. Cook the artichokes in the boiling water, covered for approximately 30 minutes, starting with the base up, then turning once. The artichokes are done when a knife inserts easily into the base, and the leaves pull away with only a little resistance.
- Add the marinade ingredients to a small bowl and stir to combine.
- Heat grill to medium-high.
- Remove the artichokes from the pot to a cutting board and let cool. Pour the marinade over the cut top of the artichokes and work the garlic gently into the leaves. You can cut and grill them immediately or leave them in the refrigerator overnight. When you are ready to grill, slice the artichokes lengthwise down the center and remove the choke. Put on a hot grill, and cook until they have good coloration on all sides. Transfer to a serving platter and serve with Chipotle Mayonnaise Dipping Sauce.
- Combine all ingredients in a small bowl. The chipotle can be adjusted according to taste.
MARINATED MUSHROOMS AND ARTICHOKES
if using unflavored olive oil, add 1/2 teaspoon finely shredded orange peel to the marinade.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 13
Steps:
- 1. in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
- 2. Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
- 3. Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.
TUNA KABOBS WITH MARINATED BABY ARTICHOKES
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Whisk together mustard, lemon juice, red-pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add tuna, and toss to coat.
- Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
- Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on heat of grill. Artichokes should be tender and slightly charred. Serve with choice of condiments.
POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES
Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
- Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes. Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
- Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
- Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.
Nutrition Facts : Calories 336 g, Cholesterol 217 g, Fat 17 g, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, Sodium 309 g
MARINATED PEPPERS, ARTICHOKES, AND OLIVES
I found this in an issue of Coastal Living. "Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with bread sticks, aged cheese, and cured meats." I made this as directed and it was VERY garlicky. I like garlic but, wow; use your own discretion on that part :)
Provided by Sally Wilson @lovestocook6
Categories Vegetable Appetizers
Number Of Ingredients 10
Steps:
- Preheat broiler with rack 6 inches away from heat.
- Cut peppers in half lengthwise; discard seeds and membranes. Place peppers skin side up, on aluminum foil lined baking sheet.Broil, turning once, 15 minutes or until blackened and charred.Place peppers in a plastic bag, and seal. Let stand 15 minutes. Peel and discard skins; cut pepper into strips.
- Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1 quart) jars, if desired. Will keep in refrigerator up to 3 weeks. Makes 7 cups.
TUNA KABOBS WITH MARINATED BABY ARTICHOKES
The baby artichokes are cooked in advance, so they only need to be grilled for a short time.
Yield Makes 8
Number Of Ingredients 18
Steps:
- Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.
- Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.
- Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.
- Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
- Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.
FARRO SALAD WITH MARINATED ARTICHOKES, WATERCRESS, AND FETA
Number Of Ingredients 17
Steps:
- Prepare the artichokes: Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour. Make the salad: Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs. Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm. Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.
EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
GARLIC AND HERB MARINATED ARTICHOKES
Very quick recipe for artichokes to have as part of a antipasto platter or simply to put in a salad. Prep time does not take in refrigerator time.
Provided by Latchy
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To make the marinade, whisk together the garlic, oil, herbs and lemon juice in a bowl then season with salt and cracked black pepper.
- Drain the artichokes and add to the bowl with the capsicum.
- Mix well to coat.
- Cover and marinade in the refrigerator overnight.
- These will keep in the refrigerator in an airtight container for a week.
Nutrition Facts : Calories 170.5, Fat 13.7, SaturatedFat 1.9, Sodium 95.7, Carbohydrate 11.5, Fiber 5.6, Sugar 0.3, Protein 3.5
BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Season the chicken all over with salt and pepper.
- In a large skillet, heat oil and add chicken, skin side down and cover chicken (not the pot) with a lid. Cook over moderate heat until browned and crisp, about 5-7 minutes.
- Transfer skin side up to a large, greased baking dish. Repeat with remaining chicken.
- Scatter artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish.
- Pour off the fat from the skillet. Add the artichoke brine, stock, sherry, and fish sauce. Bring to a boil. Stir in 1 tsp. of salt and pour around the chicken. Cover tightly with foil and braise in the oven for one hour, until the chicken is very tender.
- Uncover and raise the heat to 400 degrees. Roast for 15 minutes more until the skin is crisp. Discard the thyme and serve.
MARINATED LEMON SHRIMP AND ARTICHOKES
Steps:
- 1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half. 2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls. Garnish, if desired. Alternative: Marinated Lemon Shrimp with Olives: Prepare recipe as directed, substituting 1 (5 1/4 oz) jar pimiento-stuffed spanish olives, drained, for 1 (14 oz) can artichoke hearts. Omit garnish.
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