Artichokesgourmet Recipes

STUFFED ARTICHOKES

Stuffed Artichokes image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0

Ingredients

Steps:

Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

ARTICHOKES

Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

VEAL WITH ARTICHOKES & MUSHROOMS

Veal With Artichokes & Mushrooms image

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.

Provided by keen5

Categories Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless veal cutlets (1/4 inch)
2 eggs, slightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons lemon juice
1/2 cup whipping cream
1 cup fresh mushrooms, sliced 1/4 inch
1 (9 ounce) package frozen artichoke hearts, thawed,drained
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
salt and pepper.
Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
lemon juice.
Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
Remove cutlets to serving platter; keep warm.
Repeat with remaining cutlets.
In same skillet with drippings and brown particles, stir in whipping cream.
Add remaining ingredients, except parsley.
Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
Stir in parsley.
Serve over cutlets.

Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9

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