ARTICHOKES WITH ROSEMARY SAUCE
Four ingredients become an impressive side dish that's great for special get-togethers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
- Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
- Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 60 mg, Fat 5, Fiber 7 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 1 1/2 g
ARTICHOKES WITH LEMON ROSEMARY SAUCE
This is my favorite way to prepare fresh artichokes. It's terribly easy and perfectly delicious! Goes great with Mediterranean or Middle Eastern food, especially Greek food. But equally tasty with many other foods.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from artichokes and cut off the top third.
- Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
- Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
- Rinse and drain artichokes.
- Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
- Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
- While the artichokes are cooking, prepare the sauce.
- Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
- Add half the remaining chicken broth, and stir to mix.
- In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
- Pour a slight amount of hot broth into the eggs to temper it, whisking well.
- Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
- Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
- To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
- When all the leaves are gone, the remaining heart is totally edible.
Nutrition Facts : Calories 437.7, Fat 32.4, SaturatedFat 11.7, Cholesterol 313.7, Sodium 819.8, Carbohydrate 23.2, Fiber 8.9, Sugar 1.7, Protein 12.8
LAMB CHOPS WITH ARTICHOKES AND ROSEMARY
Provided by Mark Taylor
Categories Lamb Olive Sauté Quick & Easy Rosemary Artichoke Bon Appétit Connecticut
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
- Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
- Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
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