Artichokes With Olives And Parmesan Recipes

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

ARTICHOKES WITH OLIVES AND PARMESAN

Steps:

• Trim 1 inch from artichoke stems and a quarter inch from tops. Remove tough outer leaves. Using scissors, cut sharp tips off leaves. Fill a large saucepan with 5 quarts cold water. Squeeze the juice of 2 lemons into water and add lemon halves to saucepan. Add artichokes, 3 teaspoons salt, and 2 tablespoons olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in the heart with a paring knife, 25 to 30 minutes. Drain and let cool.
• In a small bowl, combine juice from remaining lemon (2 to 3 tablespoons), vinegar, mustard, remaining salt, and pepper. Whisk in remaining olive oil, shallots, olives, and 2 tablespoons Parmesan.
• Cut stems of artichokes flush to the base and serve on the side, if desired. Spoon dressing evenly over artichokes. Sprinkle with remaining Parmesan and serve.

BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE

Steps:

• In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
• Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
• Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
• In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
• Top the baked artichoke with the fried artichoke slices and tarragon serve.

ARTICHOKE & OLIVE DIP

Steps:

• Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

ARTICHOKE, LEMON & PARMESAN PASTA

Steps:

• Cook the spaghetti following pack instructions.
• Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
• Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.

JERUSALEM ARTICHOKES WITH PARMESAN

Steps:

• Peel the artichokes
• Have a pot of lightly salted water boiling.
• Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
• Dash into cold water and leave in cold water until you are ready to broil them.
• Turn on Broiler.
• Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
• Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
• They should still be crisp.