Artichokes With Parmesan Butter Sauce Recipes

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ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

PARMESAN ARTICHOKE RECIPE



Parmesan Artichoke Recipe image

Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 5

2 lemons, divided
2 fresh artichokes, trimmed
3 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
  • Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
  • Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.

Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

ROASTED ARTICHOKES RECIPE (EASY!)



Roasted Artichokes Recipe (Easy!) image

The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.

Provided by Maya Krampf

Categories     Main Course

Time 45m

Number Of Ingredients 7

3 large Artichokes
2 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper
6 cloves Garlic ((peeled))
1 medium Lemon ((sliced into half moons))
1 tbsp Unsalted butter ((softened))

Steps:

  • Preheat the oven to 450 degrees F (232 degrees C).
  • Repeat steps 2 and 3 with all three artichokes.

Nutrition Facts : Calories 102 kcal, Carbohydrate 9.9 g, Protein 2.9 g, Fat 6.7 g, SaturatedFat 1.9 g, TransFat 0.1 g, Cholesterol 5 mg, Sodium 287.3 mg, Fiber 4.5 g, Sugar 1 g, UnsaturatedFat 4.5 g, ServingSize 1 serving

ARTICHOKE-PARMESAN SAUCE



Artichoke-Parmesan Sauce image

Provided by Nancy Harmon Jenkins

Categories     condiments, side dish

Time 25m

Yield 1 1/2 to 2 cups

Number Of Ingredients 9

1 14-ounce can artichoke hearts
1/4 teaspoon cayenne
1/4 cup creme fraiche or sour cream
1/3 cup chopped fresh dill leaves
2 egg yolks
1 1/2 tablespoons lemon juice
1 stick frozen butter, cut into 6 or 8 pieces
1/2 cup finely grated Parmigiano Reggiano cheese
Herbs, chopped chives and edible flowers for garnish

Steps:

  • Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
  • Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
  • When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
  • Serve garnished with herbs, chives and edible flowers, passing remaining sauce.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 1 gram

PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE



Pasta With Artichokes in a Buttery Garlic and Olive Oil Sauce image

Made this for dinner tonight and it is a very easy delicious side dish to serve with chicken, pork or fish.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces small uncooked pasta (such as small shells)
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 large garlic cloves
salt and pepper
1 (10 ounce) package frozen artichoke hearts, thawed
1/4 cup pasta water
parmesan cheese

Steps:

  • Bring a pot of water to a boil and add salt.
  • Add pasta, cook for 8 to.10 minutes, until almost done and drain, reserving 1/4 cup water.
  • Heat the olive oil and melt the butter in a skillet over medium heat.
  • Add the garlic, and artichoke hearts and cook 5 minutes, until heated through.
  • Add the cooked pasta to the pan and toss for a few minutes.
  • Add pasta water and Parmesan cheese to taste and stir thoroughly before serving.

ARTICHOKES WITH PARMESAN BUTTER SAUCE



Artichokes with Parmesan butter sauce image

Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job

Provided by Barney Desmazery

Categories     Dinner, Starter, Supper

Time 55m

Number Of Ingredients 5

2 lemons , 1 halved and 1 juiced
4 globe artichokes
200g butter , chilled
1glass dry white wine (about 100ml/3½fl oz)
25g parmesan (or vegetarian alternative)

Steps:

  • Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
  • Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
  • To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.

Nutrition Facts : Calories 502 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 11 grams protein, Sodium 1.1 milligram of sodium

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise

Provided by Alix Traeger

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 12

2 artichokes
1 lemon, juiced
salt, to taste
¼ cup butter
3 tablespoons garlic
1 lemon, juiced
2 cups bread crumbs
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
grated parmesan cheese, for topping
mayonnaise, or butter, for dipping

Steps:

  • Preheat the oven to 350°F (180°C).
  • Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
  • Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
  • Squeeze the juice of one small lemon on top.
  • In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
  • In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
  • Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
  • Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with dipping sauce of choice.
  • Enjoy!

Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams

GARLIC SAUTEED ARTICHOKES



Garlic Sauteed Artichokes image

Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!

Provided by JJDON

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 3

2 large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter

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 about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g

PARMESAN ROASTED ARTICHOKES WITH PESTO DIPPING SAUCE RECIPE



Parmesan Roasted Artichokes With Pesto Dipping Sauce Recipe image

This is not the way Mom made them when we were growing up...but it may quickly become your new favorite artichoke dish!

Provided by Angela

Categories     Appetizers     Condiments     Sauces     Side Dish

Time 1h10m

Number Of Ingredients 10

2 artichokes
1 lemon ((1/2 for rubbing cut artichokes, reserve juice from the 2nd half))
3 Tbsp butter ((melted - divided 2Tbsp/1 Tbsp))
2 cloves garlic ((finely minced))
1 Tbsp Panko breadcrumbs
4 Tbsp Parmesan cheese ((grated))
1 pinch each, salt & pepper
1/2 c sour cream ((or greek yogurt))
1/2 c pesto sauce ((we used our Basil Walnut Pesto Sauce))
1/2 tsp lemon juice ((optional))

Steps:

  • Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface (which is what we did).
  • Wash your artichokes completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf, however, it is not necessary as the leaves soften during the oven roasting.
  • Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with lemon once each half is done.
  • Place your cleaned artichoke halves on your lined baking sheet with each of the artichoke halves facing up. In a small microwave safe dish, melt 2 Tbsp of the butter then add garlic and lemon juice. Drizzle over the artichoke halves. Turn the artichokes over and use your hands to rub any excess of the melted butter and garlic onto the back side (leaf side) of the artichokes.
  • Place the artichokes in the oven (cut side down) and roast them at 375 degrees F (190 degrees C) for 45-50 minutes or until the stem base is tender when forked (Particularly small artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
  • Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine breadcrumbs, Parmesan cheese, salt, pepper, and the remaining 1 Tbsp melted butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
  • Move your oven rack up to the top for broiling and set the oven temp to broil (low broil option if you have it). Place the roasted artichokes back in the oven to broil, leave your oven door cracked and watch closely for the tops to be golden brown and for the cheese to be melted. Be attentive and do not walk away, as these will quickly burn when on broil.
  • Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving. While the artichokes are cooling, combine sour cream and pesto in a small bowl. Add optional lemon juice if desired. Serve the pesto dipping sauce with the Parmesan crusted roasted artichokes.

Nutrition Facts : Calories 322 kcal, Carbohydrate 15 g, Protein 7 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 44 mg, Sodium 548 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

LEMON BUTTER SAUCE



Lemon Butter Sauce image

This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 7

¼ cup unsalted butter (cut into pieces)
1 garlic clove (grated)
¼ teaspoon sea salt
2 tablespoons lemon juice
Freshly ground black pepper
Parsley (for garnish)
Pinch red pepper flakes (optional)

Steps:

  • Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
  • Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

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STEAMED ARTICHOKES WITH PARMESAN DIPPING SAUCE | GIADZY
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2018-04-17 Steamed Artichokes with Parmesan Dipping Sauce. 2 cups water; 3 sprigs thyme; 1 garlic clove, peeled and smashed; 1 teaspoon kosher salt; 1 …
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Total Time 40 mins
  • For the artichokes, combine the water, thyme, garlic, salt, and bay leaf in a 3½ quart Dutch oven. Squeeze in the juice of half of a lemon and add the whole half to the pot as well.
  • Trim the stem of each artichoke almost all the way down to the bottom, then remove the outer layer of leaves and any additional leaves that are bruised or damaged. Cut 1½ inches off the top. Rub the cut side of the artichoke with the remaining half of the lemon. Using a pair of scissors, snip the thorns off of all of the remaining leaves.
  • Place each artichoke cut-side down, stemside up in the prepared pot. They should fist snuggly but have some space around each one. Place the pot over high heat and bring to a simmer. Reduce the heat to medium low, cover, and cook for about 20 minutes or until the tip of a pairing knife inserts easily into the base of the artichoke.
  • Remove the artichokes from the liquid and cool to room temperature. They can also be chilled completely in the refrigerator and served cold.


HOW TO COOK ARTICHOKES - ARTICHOKES WITH BUTTER SAUCE
how-to-cook-artichokes-artichokes-with-butter-sauce image
2013-04-18 Cut the artichoke in half and remove the fuzzy choke from each half. Rinse the artichokes to clean them. Steam them in a steamer basket or pot for …
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  • To clean the artichoke, many people suggest taking kitchen scissors and cutting off the tip of the leaves before cooking. The leaves often have a few small thorns on them. You can do this or not. It is optional because the thorns go soft when you cook the artichoke and cause no harm.
  • The "choke" though does have to be removed. The choke is the inedible part of the artichoke that is at the base of the vegetable, near the root. This MUST be removed before the vegetable is eaten. If you look at the image above you will see a scooped out part in the center of the vegetable where the choke was removed.
  • Cut the artichoke in half and remove the fuzzy choke from each half. Rinse the artichokes to clean them.


GRILLED ARTICHOKES WITH GARLIC PARMESAN BUTTER
grilled-artichokes-with-garlic-parmesan-butter image
2019-08-11 As the grill is heating, melt the butter in a small pan and add the parmesan cheese, garlic, salt and pepper. Cut each artichoke in half each …
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  • Trim the tops of the artichoke by slicing about an inch from the top. Cut the stems from the bottom.


GRILLED PARMESAN ARTICHOKES RECIPE - TODAY.COM
grilled-parmesan-artichokes-recipe-todaycom image
2017-06-13 Preparation 1. Wash the artichokes under cold water. Using a heavy knife (preferably stainless steel), cut 1/4-inch off the bottom of the stems.
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Category Side Dishes
  • 1. Wash the artichokes under cold water. Using a heavy knife (preferably stainless steel), cut 1/4-inch off the bottom of the stems. Pull off the lower petals that are small and tough. Using a peeler, take the skin off the stems. Cut off the top inch of the artichoke, then cut it in half lengthwise.
  • 2. Cut one of the zested lemons in half and rub artichoke with lemon so artichoke will not discolor. Alternatively, you may put the artichokes in a bowl of cold water with lemon juice.
  • 3. In a heavy bottomed pot, add the white wine, chicken broth, parsley stems, garlic, bay leaves, half of the lemon zest, salt and peppercorns. Bring to boil then add artichokes and reduce to a simmer. Place a saucer on top of artichokes or use double boiler insert so artichokes remain submerged. Simmer for 10 minutes.
  • 4. Take the artichokes off the heat and let them sit in the pot for another 10 minutes. The artichokes are ready when a knife can be inserted and provides a little resistance. Remove from liquid and let sit until they are cool enough to handle.


ARTICHOKES WITH PARMESAN & HERB BUTTER SAUCE RECIPE | ABEL ...
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