POT-ROASTED ARTICHOKES WITH WHITE WINE AND CAPERS
In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.
Provided by April Bloomfield
Categories Side Kid-Friendly Artichoke Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4-6 as a side
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
- Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
- Turning Artichokes
- I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas-similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
- Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
- Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
COD WITH ARTICHOKES & CAPERS IN WHITE WINE
Categories Fish Sauté Quick & Easy
Yield 2-4 DEPENDING ON SIZE OF COD FILLETS
Number Of Ingredients 9
Steps:
- MAKE SURE COD FILLETS ARE THOUROUGHLY DRIED, DIP EACH FILLET IN FLOUR THEN IN EGG WASH, THEN CORN MEAL. IN NON-STICK SKILLET PUT 2 TBSP OLIVE OIL & MINCED GARLIC. TURN BURNER TO MEDIUM HIGH HEAT. WHEN OIL IS HEATED PLACE COD FILLETS IN OIL, FRY UNTIL GOLDEN BROWN. (ABOUT 3 MIN. PER SIDE)REMOVE FROM PAN AND PLACE IN OVEN ON OVEN SAFE PLATE TO KEEP WARM. ADD REMAIN INGRED. SAUTE FOR 3-5 MIN. POUR OVER COD FILLETS AND SERVE. UMM, UMM, GOOD!!!
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness." Don't know how to prepare artichokes? April Bloomfield shows you in this video.
Provided by The New York Times
Categories dinner, lunch, vegetables, side dish
Time 50m
Yield 4 to 6 servings as a side
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
- Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 14 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 3 grams
ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES
The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
- Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
- Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.
More about "cod with artichokes capers in white wine recipes"
FISH PICCATA WITH ARTICHOKES - A WELL SEASONED KITCHEN
From seasonedkitchen.com
Cuisine ItalianTotal Time 35 minsCategory Main DishCalories 220 per serving
- Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of the canola oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 filets in skillet. Sauté, without moving, until lightly browned, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of canola oil and 3 filets.
- Return the pan to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter. Once the butter melts, add chopped shallots and sauté for around 30 seconds.
- Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
FILLETS OF COD PICCATA WITH ARTICHOKE HEARTS, TOMATOES …
From giangiskitchen.com
Cuisine FrenchTotal Time 20 minsCategory Fish, Main CourseCalories 929 per serving
- Sauté the cod fillets 2-3 minutes on one side. Flip the cod fillets over and sauté the other side 1-2 minutes. Transfer the cod fillets to a warmed platter; pour off the fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
LEMON PICCATA COD (EASY & DELICIOUS!) / THE GRATEFUL …
From thegratefulgirlcooks.com
ARTICHOKES WITH WHITE WINE SAUCE AND BURRATA - LIVELY …
From livelytable.com
INSTANT POT ARTICHOKES WITH WHITE WINE, CAPERS AND …
From oceanmist.com
MEDITERRANEAN BAKED COD RECIPE - SAVORY NOTHINGS
From savorynothings.com
COD IN WHITE WINE LEMON CAPER SAUCE — TASTING PAGE
From tastingpage.com
FISH WITH WHITE WINE SAUCE | RECIPETIN EATS
From recipetineats.com
COD WITH WHITE WINE, CAPERS AND SAMPHIRE - DELIVITA
From delivita.com
COD FISH AND ARTICHOKE PICCATA - JERSEY GIRL COOKS
From jerseygirlcooks.com
5/5 (6)Category FishServings 4Published Jul 20, 2021
PAN-ROASTED COD WITH LEMON WHITE WINE SAUCE
From bobbiskozykitchen.com
Cuisine AmericanCategory Main CourseServings 4Calories 287 per serving
BAKED COD WITH CAPERS | DINNER RECIPES | GOODTO
From goodto.com
ROASTED COD, CRUSHED POTATOES, ARTICHOKE, SALTED CAPERS, RED WINE …
From facebook.com
PAN-SEARED COD IN WHITE WINE TOMATO BASIL SAUCE
From bakerbynature.com
GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - MICHAEL WHITE
From foodandwine.com
COD WITH BACON TOMATO AND ARTICHOKE » A HEALTHY LIFE FOR ME
From ahealthylifeforme.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