ARTICHOKE BOTTOMS AU GRATIN
A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
- Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
- Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.
STUFFED ARTICHOKE BOTTOMS
These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.
Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STEAMED ARTICHOKES WITH LEMON BUTTER
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Provided by Melissa Clark
Categories vegetables, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
- Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
- Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED ARTICHOKE BOTTOMS
Steps:
- In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
- In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
- To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.
BUTTERED ARTICHOKE BOTTOMS
Steps:
- Place each artichoke on a flat surface on its side and cut away the stems. Cut away bottom leaves, holding a sharp knife perpendicular to the base. This should leave a clean, leafless base.
- Cut away the top leaves, leaving a base about one inch thick. Trim all around the top and bottom of each base to remove the green portions.
- Put flour in a small sieve and hold the sieve over a small saucepan. Pour the water over the flour, stirring to dissolve the flour. Add salt to taste.
- Put the artichoke bottoms into the saucepan and bring to a boil. Let simmer 20 minutes until tender but not mushy. Remove from the heat.
- When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.
- Heat the butter in a small skillet and add the artichoke bottoms. Cook, turning the bottoms in the hot butter, about two minutes or until very lightly browned on all sides.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 747 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKES WITH LEMON-GARLIC BUTTER
Provided by Ruth Jacobson
Categories Garlic Appetizer Side Steam Vegetarian Quick & Easy Low/No Sugar Lemon Artichoke Bon Appétit Chicago Illinois Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
- Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
More about "buttered artichoke bottoms recipes"
LEMON PARMESAN STUFFED ARTICHOKE BOTTOM RECIPE - FROM …
From fromachefskitchen.com
4.6/5 (71)Total Time 40 minsCategory Appetizers And SnacksCalories 115 per serving
- Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil.
- Combine Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl.
PAN-SEARED ARTICHOKE BOTTOMS | RICARDO
From ricardocuisine.com
4/5 (1)Calories 160 per servingCategory Appetizers
ROASTED ARTICHOKES RECIPE (EASY!) | WHOLESOME YUM
From wholesomeyum.com
MEDITERRANEAN STUFFED ARTICHOKE BOTTOMS - DIMITRAS …
From dimitrasdishes.com
ROASTED ARTICHOKES RECIPE WITH GARLIC BUTTER - FROM A …
From fromachefskitchen.com
10 BEST ARTICHOKE BOTTOMS RECIPES | YUMMLY
From yummly.com
STEAMED ARTICHOKES WITH GARLIC BUTTER RECIPE | BON …
From bonappetit.com
ROASTED ARTICHOKE RECIPE (WITH GARLIC BUTTER SAUCE) | KITCHN
From thekitchn.com
SLOW COOKER ARTICHOKES - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
ARTICHOKE BOTTOM RECIPES - COOKCREWS.COM
From cookcrews.com
THE MOST AMAZING ROASTED ARTICHOKES - GIMME SOME OVEN
From gimmesomeoven.com
ZEYTINYAğLı ENGINAR (TURKISH-STYLE ARTICHOKE BOTTOMS) RECIPE
From thespruceeats.com
BUTTERED ARTICHOKE BOTTOMS RECIPE - NYT COOKING
From cooking.nytimes.cf
31 EASY CANNED ARTICHOKE RECIPES – HAPPY MUNCHER
From happymuncher.com
ARTICHOKE BUTTER - OCEAN MIST FARMS
From oceanmist.com
GRILLED ARTICHOKES RECIPE WITH GARLIC INFUSED BUTTER - FOODIECRUSH
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love