Roman Style Artichoke And Asparagus Bake Recipes

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

ROMAN-STYLE ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
• Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

ARTICHOKES BRAISED IN OLIVE OIL

Steps:

• In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
• Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
• Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.