Artichoke French Recipes

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EASY BAKED ARTICHOKE RECIPE BY TASTY



Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

  • Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  • Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  • Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  • Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  • When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

ARTICHOKES FRENCH



Artichokes French image

Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.

Provided by Diane

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
1 egg
1 (14 ounce) can artichoke hearts, drained and halved
¼ cup vegetable oil
¼ cup butter
1 lemon, juiced
3 tablespoons Parmesan cheese
¼ cup dry sherry
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
  • Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
  • Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
  • Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 21 g, Cholesterol 80.3 mg, Fat 27.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 611.4 mg, Sugar 0.3 g

ARTICHOKES FRENCH



Artichokes French image

We used to enjoy this dish a lot while living in western NY. It is not so popular in all areas of the country. When we moved away from the area a friend passed this recipe on to me, knowing how much my family enjoyed it so, that we could enjoy it regardless of where we were living. If you like dishes like chicken french, veal french, etc. & you are a fan of artichokes, this too will become a favorite.

Provided by Its Good to be Queen

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can whole artichoke hearts
3/4 cup all-purpose flour, seasoned with
salt and pepper
2 large eggs, beaten
3 -4 tablespoons butter
1 cup white wine
1 -2 tablespoon fresh squeezed lemon juice, bottled is ok but fresh is better
grated parmesan cheese (to garnish)

Steps:

  • Well drain the artichokes, then slice them in half.
  • Put flour into a bowl and season it with salt and pepper.
  • Add the sliced artichokes. Toss them in the flour to coat.
  • Beat eggs in another mixing bowl.
  • Shake any excess flour from the artichokes (discard the flour) and add the artichokes to the eggs and stir them around to coat.
  • Heat a large non-stick pan on medium to medium-high heat, with a couple of Tablespoons of butter. When the pan is hot, add the artichokes one at a time. Discard any leftover egg.
  • When the first side is browned to your liking, flip the artichokes. Do the same thing to the other sides.
  • When the artichokes have browned to your liking add about a cup of any white wine you like to drink. Also add another 1-2 Tablespoon(s) of butter to the pan. Let the wine reduce for a few minutes and thicken.
  • Pour the freshly squeezed lemon juice over the top and they're ready to be served.
  • We always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley.

ARTICHOKE FRENCH



Artichoke French image

Make and share this Artichoke French recipe from Food.com.

Provided by Millereg

Categories     Vegetable

Time 1h15m

Yield 5 artichokes

Number Of Ingredients 12

5 large artichokes
1 medium onion, chopped
2 stalks celery, chopped
2 bay leaves, crushed
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon minced garlic
2 teaspoons lemon pepper
1 teaspoon thyme leaves, crushed
2/3 cup olive oil
1 cup dry vermouth
1/3 cup dry sherry

Steps:

  • Rinse the artichokes.
  • Cut off base and top 1/3 of each artichoke.
  • Trim the tips of the leaves with kitchen shears, if desired.
  • Pull back the leaves from the center and scrape out the fuzzy choke with a spoon.
  • Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover.
  • Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil.
  • Cover tightly and boil for 25 minutes.
  • Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes.
  • Spoon the pan juices over the artichokes to serve.

Nutrition Facts : Calories 412.9, Fat 29.3, SaturatedFat 4.1, Sodium 171, Carbohydrate 22.6, Fiber 9.4, Sugar 1.9, Protein 5.8

BEST GRILLED ARTICHOKE RECIPE



Best Grilled Artichoke Recipe image

Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.

Provided by Izzy

Number Of Ingredients 4

4 large artichokes
1/4 cup olive oil
lemon juice
salt (to taste)

Steps:

  • Prepare the grill for direct and high heat.
  • Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
  • Place the seasoned artichoke halves on the grill, cut-side-down.
  • Cover and grill for 5-10 minutes until they're cooked through.
  • Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 120 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

ARTICHOKE-CHEESE FRENCH BREAD



Artichoke-Cheese French Bread image

You'll love this amazing French bread appetizer. The creamy artichoke mixture is heaped on top of lightly toasted bread and then sprinkled with cheddar. -Becky Grondahl, Foothill Ranch, California

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 7

1 loaf (1 pound) unsliced French bread
3 jars (6-1/2 ounces each) marinated quartered artichoke hearts, drained
1-1/2 cups shredded pepper Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
2 cups shredded cheddar cheese, divided

Steps:

  • Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.

Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 617mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

SPINACH ARTICHOKE DIP



Spinach Artichoke Dip image

This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it's always a crowd favorite! This version is so easy to make. It's oven baked and served warm and melty.

Provided by Jaclyn

Categories     Appetizer     Dip

Time 30m

Number Of Ingredients 9

8 oz. cream cheese, (well softened)
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, (minced (1 tsp))
2/3 cup (76g) finely shredded parmesan cheese
1/2 cup (56g) finely shredded mozzarella cheese
Pepper, (to taste)
1 (14 oz) can quartered artichoke hearts, (can liquid drained, squeeze artichokes to drain excess liquid, chopped)
6 oz. frozen spinach, (thawed, squeezed to drain excess liquid)

Steps:

  • Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  • In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
  • Stir in artichokes and spinach.
  • Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
  • Serve warm with tortilla chips, crackers or toasted baguette slices

Nutrition Facts : Calories 242 kcal, Carbohydrate 6 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 49 mg, Sodium 440 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ARTICHOKES FRENCH



Artichokes French image

Aunt Chrissy Quigley You can also make Chicken French.

Provided by Mary Jo Terzo

Categories     Vegetable Appetizers

Time 25m

Number Of Ingredients 8

1 can(s) artichoke hearts (14 oz.)
2 medium eggs, beaten
1/4 c cooking oil
4 Tbsp butter
juice of 1 lemon
3 Tbsp parmesan cheese (grated)
1/4 c dry sherry
flour for dredging

Steps:

  • 1. Drain artichoke hearts and cut in half.
  • 2. Dredge in flour and dip in egg.
  • 3. Saute in hot oil until brown. Transfer to holding dish.
  • 4. Pour oil out of frying pan, wipe pan and return it to the stovetop.
  • 5. Melt butter, add lemon juice. Return artichokes to pan, sprinkle with Parmesan cheese and add sherry. Stir.
  • 6. Remove the artichokes to serving dish.
  • 7. Reduce sauce in vollume by boiling for 2 to 3 minutes over high heat. Pour sauce over artichokes.

ARTICHOKES FRENCH RECIPE



Artichokes French Recipe image

Provided by Cyndi645

Number Of Ingredients 7

Pkg frozen artichoke hearts or you can use the canned.
Olive oil
Eggs
Flour
Stick of butter
White wine
salt/pepper to taste

Steps:

  • Package or frozen or you can use canned. Cut in half or you can just fry them whole. Drain or thaw the artichoke hearts. Dip each into flour and finish in an egg, salt and pepper mixture. Fry in a large fry pan with olive oil. When they are a light gold color, transfer to a paper toweled plate to drain. Wipe out the fry pan and melt a stick of salted butter. Add about a cup (or more to your preference)of white wine. Cook on low to just reheat them in the butter/wine sauce.

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