Sauteed Artichoke Hearts Recipes

CRISPY PARMESAN ARTICHOKE HEARTS

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or coat lightly with cooking spray.
• Place the artichoke hearts in a bowl and coat with the olive oil.
• In a medium bowl, mix together the garlic powder, parmesan cheese, panko, Italian seasoning, salt and pepper.
• Dip each artichoke in the egg mixture, then in the cheese mixture.
• Place on baking sheet and bake for 20 minutes, flipping halfway.
• Serve hot with aioli dipping sauce.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

SAUTEED ARTICHOKES

Steps:

• Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
• Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
• Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

SAUTEED ARTICHOKE HEARTS

Steps:

• Drain the 2 cans of whole Artichoke hearts and cut artichoke in half. Batter artichokes (Flour - Egg - Bread Crumbs). Preheat veg. oil in Fry-Daddy and deep fry battered artichoke hearts until crispy & golden brown (in 2-3 batches) and set on paper towls. In a large non-stick frying pan, combine butter or margerine, 1/2 of the lemon juice, and garlic and stir until melted. Sautee artichoke hearts in the lemon garlic butter mixing well to lightly coat all sides (pan flip if you know the technique). At the end of Sautee process, sprinkle the other 1/2 of Lemon Juice and place artichokes on serving dish. Generously cover the artichoke hearts with the Parmesan cheese and finger sprinkle parsley last. Ample appitizer for four hungry people).

GARLIC SAUTEED ARTICHOKES

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 water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
• A fork should easily pierce the stem.

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE

Steps:

• Heat oil in a sauteé pan over medium high heat.
• Add garlic and artichokes and season with salt and pepper.
• Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
• Simmer about 10 minutes.
• Serve hot.