Kumquats Roasted Artichoke Hearts Recipes

PLAIN ROASTED ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°F.
• Drain artichokes in colander and rinse a bit to remove brine.
• Mix gently with garlic and olive oil in a bowl.
• Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
• Sprinkle with salt and pepper, and add lemon juice and butter (if using).

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

ROASTED ARTICHOKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
• Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
• While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
• Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.

ROASTED ARTICHOKE HEARTS DIP

Steps:

• Preheat the oven to 425°F.
• Cut any tough edges off the leaves from the artichoke hearts.
• Cut the hearts of palm in half.
• Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
• Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
• Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
• The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.

KUMQUAT'S ROASTED ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°F.
• Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
• Mix gently with olive oil and garlic slices.
• Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
• To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
• Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
• Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
• When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
• Bake for 15 minutes or so until warm and cheese has melted.