Baby Artichokes Elegant And Easy First Course Recipes

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BABY ARTICHOKES, ELEGANT AND EASY FIRST COURSE



Baby Artichokes, Elegant and Easy First Course image

These BABY ARTICHOKES are delightfully unique served as a first course. COOKS NOTES: Please adjust dressing quantity for your needs. I suggest perhaps adding a squeeze of lemon juice and a dash of paprika for color.

Provided by kiwidutch

Categories     Vegetable

Time 40m

Yield 1 serving(s)

Number Of Ingredients 6

3 baby artichokes, per person
1/4 cup Best Foods Mayonnaise
1 teaspoon French's mustard
kosher salt
freshly cracked black pepper
dill weed

Steps:

  • Boil artichokes, completely submerging in salted water until tender, 10-20 minutes, depending on their size. Drain well and cool.
  • Discard tough outer leaves, cut off stem so that the artichoke will stand by itself on a plate.
  • Cut across the top part of the artichoke, 1/2" or so, and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a "flower". Cover and refrigerate until ready to use.
  • Mix mayonnaise, mustard, kosher salt and pepper to taste.
  • When ready to serve, use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate.
  • Use a clean, unused comb, or similar, to draw wavy lines on the plate through the sauce. Place the cooked artichokes on the plate and sprinkle dill weed atop the "wavy" sauce, and serve.

SOUTHERN ITALIAN BABY ARTICHOKES.



Southern Italian Baby Artichokes. image

These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy. She is an amazing cook! So worth all the work.

Provided by TheBostonBean

Categories     Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

12 baby artichokes
2 lemons
4 mashed garlic cloves
1/2 cup Italian seasoned breadcrumbs
salt
black pepper
extra virgin olive oil (lots)

Steps:

  • Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
  • Set bowl of water next to prep area.
  • Juice 1 more lemon set juice aside.
  • Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
  • Snap off artichoke long stems.
  • With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
  • Boil enough water to cover artichokes with second lemon juice.
  • Once boiling add artichokes for 10 minutes.
  • Preheat oven to 400°F.
  • Strain and pat dry.
  • In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
  • Set artichokes stem side down into pot, make sure they are snug.
  • Add enough olive oil to reach halfway up artichokes.
  • Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
  • Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.

PAN ROASTED BABY ARTICHOKES



Pan Roasted Baby Artichokes image

Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.

Provided by threeovens

Categories     Artichoke

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs baby artichokes, about 24
3 tablespoons fresh lemon juice
olive oil
kosher salt & freshly ground black pepper
red pepper flakes
4 garlic cloves, minced fine
3 tablespoons fresh parsley, chopped
coarse sea salt
lemon wedges or red wine vinegar, for serving

Steps:

  • Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
  • Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
  • Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
  • Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
  • Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
  • Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
  • Eat hot or room temperature.

Nutrition Facts : Calories 168, Fat 0.6, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 37.7, Fiber 18.6, Sugar 3.7, Protein 11.4

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/4 cup water
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon minced fresh mint

Steps:

  • Rub the cut side of the artichokes with a little of the lemon juice.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams

PAN-ROASTED BABY ARTICHOKES



Pan-Roasted Baby Artichokes image

Provided by David Tanis

Categories     quick, weekday, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

24 baby artichokes, about 3 pounds
Juice of 1 lemon
Olive oil
Salt
pepper
Red pepper flakes
4 garlic cloves, chopped fine
3 tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving

Steps:

  • Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
  • In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
  • Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

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