Artichokeheartsinlemonparsleysauce Recipes

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ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE



Artichoke Hearts in Lemon-Parsley Sauce image

From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

Provided by Dr. Jenny

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

8 artichokes, trimmed (small to medium in size)
15 -20 frozen artichoke hearts, thawed
1/2 lemon
1 tablespoon capers, preferable salt-packed (optional)
4 -5 tablespoons extra virgin olive oil
2 yellow onions, finely chopped
4 -5 garlic cloves, coarsely chopped
3 tablespoons fresh Italian parsley, chopped
salt & freshly ground black pepper, to taste
1 -2 cup stock (vegetable or chicken)
1/2 teaspoon grated lemon zest (optional)
1 lemon, juice of
3 fresh basil leaves, torn (can also use mint)

Steps:

  • If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
  • If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
  • In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
  • Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
  • Transfer to a serving bowl and serve hot or at room temperature.

Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4

ARTICHOKE HEARTS A LA FRANCESE



Artichoke Hearts a La Francese image

"For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia.

Provided by Manami

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

14 ounces can artichoke hearts, drained
1/2 cup unbleached all-purpose flour
salt and pepper
3 eggs
3 tablespoons olive oil
1/4 cup limoncello
3 tablespoons dry white wine
1 tablespoon capers, drained
3 tablespoons chilled butter, cut into thin slices
1 tablespoon finely chopped flat-leaf Italian parsley

Steps:

  • Cut the artichoke hearts into quarters.
  • Measure the flour into a shallow bowl and season it with salt and pepper.
  • In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
  • Set a plate by the bowl of flour.
  • Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
  • Heat the oil in a large skillet over medium heat.
  • Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
  • Continue with the remaining artichoke hearts.
  • Cook for 2-3 minutes, or until golden brown.
  • Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
  • Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
  • Sprinkle with salt and pepper.
  • Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
  • Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
  • Carefully move the skillet in a circular motion as the butter melts.
  • Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
  • Taste for seasonings.
  • Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
  • Scatter the parsley on top.
  • Serve immediately.

Nutrition Facts : Calories 225.2, Fat 15.2, SaturatedFat 5.4, Cholesterol 121, Sodium 339, Carbohydrate 15.9, Fiber 4, Sugar 1, Protein 6.7

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY



Artichoke Hearts with Garlic, Olive Oil and Parsley image

Provided by Peggy Markel

Categories     Garlic     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Artichoke     Spring     Parsley     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

Steps:

  • Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE



Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce image

Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.

Provided by COOKGIRl

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen artichoke hearts, defrosted (can also use canned artichoke hearts that are not marinated)
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
4 ounces brown button mushrooms, thinly sliced
1 cup fresh green peas (thawed if frozen) or 1 cup frozen green pea (thawed if frozen)
1/4 cup vegetable broth
salt, to taste
fresh ground black pepper

Steps:

  • Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
  • In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
  • Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
  • Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
  • Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

Nutrition Facts : Calories 115.1, Fat 5.7, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 13.5, Fiber 5.5, Sugar 2.9, Protein 5.1

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