PROVENçAL ARTICHOKE RAGOUT
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
- Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
ARTICHOKES PROVENCAL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.
Nutrition Facts : Calories 147 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 606 milligrams, Carbohydrate 18 grams, Fiber 9 grams, Protein 4 grams, Sugar 5 grams
ARTICHOKE PROVENCALE
Steps:
- Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat.
- In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
- Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
- Place artichoke halves in a soup bowl and ladle mixture over artichoke.
PROVENCALE STEWED ARTICHOKES
Steps:
- Trim artichokes by tearing off outer leaves and cutting away dark areas. Cut in ? and rinse. Bring artichokes to boil in 1 quart water, 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil, bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste. Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops;
ARTICHOKES PROVENCAL
Steps:
- Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 table spoon of olive oil for 5 min. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages of frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil, salt and pepper.
CHICKEN PROVENçAL WITH OLIVES & ARTICHOKES
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 14
Steps:
- Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
- Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
- Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
SAUTE OF ARTICHOKES PROVENCALE
Steps:
- Remove the outer leaves of the artichokes. Cut the chokes into quarters. Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts. Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.
- Pour one cup water into a large saute pan and add the remaining ingredients except for the olives. Bring to boil, then add the artichokes. Simmer, covered, stirring frequently for 15 minutes. Uncover and cook until the artichokes and onions are tender (about five to 10 minutes). Add more water or wine if necessary.
- Arrange the artichokes on a serving dish and spoon the sauce over them. Garnish with olives and serve hot or cold.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 31 grams, Fiber 11 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 717 milligrams, Sugar 3 grams
ONE-PAN ARTICHOKE CHICKEN PROVENçAL
Create a masterpiece tonight with our One-Pan Artichoke Chicken Provençal. Our elegant One-Pan Artichoke Chicken Provençal won't even dirty many dishes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
- Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Top with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
JERUSALEM ARTICHOKES PROVENçALE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them into quarter-inch thick slices. There should be about three cups.
- Heat the oil in a saucepan and add the artichoke slices. Cook, stirring and tossing in the oil, about two minutes. Add the garlic and cook, stirring and tossing, about 30 seconds. Add the tomatoes, parsley, salt and pepper to taste. Stir and cover. Cook about eight to 10 minutes and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 12 grams
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