ARTICHOKE AND PEA GRATIN
A Great Side Dish
Provided by Shawn Davis
Categories Side Casseroles
Time 25m
Number Of Ingredients 7
Steps:
- 1. Whisk 1 tablespoon each butter and flourin an ovenproof skillet over medium high heat, 1 minute.
- 2. Add 1 and 1/4 cups low fat milk;Whisk until boiling
- 3. Stir in a 9-ounce package thawed frozen artichoke hearts,1 cup thawed frozen peas, and 1/2 teaspoon each of salt, and lemon zest;bring to a simmer. Top With Grated Parmesan and broil until golden brown...
ARTICHOKES AU GRATIN
This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
ARTICHOKE GRATINATA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
JERUSALEM ARTICHOKE AND CHESTNUT GRATIN
Jerusalem artichokes harmonize well with other autumnal ingredients, as in this gratin of sunchokes, chestnuts, and Yukon gold potatoes that's thickened with creme fraiche and Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a large saucepan, bring artichokes and milk just to a boil. Reduce heat; simmer until crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
- In a large bowl, whisk reserved milk with creme fraiche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add artichokes, potatoes, shallots, and chestnuts; stir to combine.
- Pour mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until artichokes are tender when pierced, about 1 hour. Remove foil; sprinkle top of gratin with bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.
ARTICHOKE HEARTS AU GRATIN
An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.
Provided by Lynn Mogilski
Categories Appetizers and Snacks Cheese
Time 26m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
- Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
- Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g
FAVA BEAN, PEA, AND ARTICHOKE STEW
Steps:
- Prepare fava beans:
- Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins (it's not necessary to peel edamame, if using).
- Prepare artichokes:
- Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
- Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water.
- Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
- Prepare stew:
- Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.
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