Artichokes With Romano Cracked Pepper And Olive Recipes

ARTICHOKE HEARTS ROMANO

Steps:

• Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

ARTICHOKES WITH ROMANO, CRACKED PEPPER AND OLIVE

Steps:

• Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)
• Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.

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.

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO

Steps:

• For the shrimp and artichokes: Preheat the oven to 450 degrees F.
• On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
• In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
• For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

ARTICHOKES ALLA ROMANA

Steps:

• The ingredients and directions for making artichokes alla romana according to the traditional recipe Mince a sprig of parsley and a little pennyroyal with 1 clove garlic and 3 oil-packed anchovy fillets. Mix the minced herbs and anchovies with 2 tablespoons bread crumbs, 1 tablespoon grated Grana Padaono cheese and a pinch of salt.|Trim the artichokes, cutting off the tips and leaving 1 1/2 to 2 inches of the stalks. Spread the artichoke leaves out like a flower. The best artichokes for this recipe are the Romanesco type, as they are best suited to being stuffed.|Stuff the artichokes with the filling, pressing the filling into the heart and between the "leaves."|Place the stuffed artichokes in a saucepan with the stems up. Add 6 tablespoons oil, 1 ladle full of water, 3 tablespoons of white wine and, optionally, 1 garlic clove in its peel.|Cover, turn on the heat and cook for 20 minutes after the liquid starts to boil. Serve them with their cooking liquid, which should be fairly thick.