Quick Braised Artichokes Recipes
BRAISED ARTICHOKES
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK BRAISED ARTICHOKES
The tender leaves and hearts of artichokes are delicious dipped in aioli. If you like, snip the prickly points of the leaves with scissors before you cook the artichokes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
- Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough cold water to cover artichokes. Cover pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.
BRAISED ARTICHOKES
Provided by Victoria Granof
Categories Appetizer Side Braise Vegetarian Kid-Friendly Quick & Easy Mother's Day Artichoke Spring Healthy Vegan Potluck Cookie Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Heat the olive oil in a heavy saucepan over medium heat.
- 2. Add the garlic and sauté, stirring, for about 30 seconds.
- 3. Add the artichokes and toss until they're coated with oil.
- 4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
- 5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
- 6. Discard the thyme (if using).
- 7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
QUICK BRAISED ARTICHOKES
Steps:
- Cut each artichoke lengthwise into quarters through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze the juice from one of the lemon halves over all artichokes to prevent them from discoloring.
- Place all the ingredients, including the remaining lemon half, in a large saucepan; fill with enough cold water to cover the artichokes. Cover the pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until the artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let the artichokes sit in the cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.
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- 1. Fill a large bowl with cold water, squeeze in juice from 2 lemon halves, then drop squeezed-out halves into water (this is acidulated water, and it will prevent the artichokes from oxidizing and turning brown as they soak).
- 2. Working with one artichoke at a time, use a serrated knife to trim stem, leaving as much of it intact as possible. Rub cut end with a lemon half. Snap off outermost leaves, then use knife to cut off top two-thirds of pointed end, exposing fuzzy choke. If choke is not visible, slice off 1/2-inch thick slices until it reveals itself. Rub cut edges with lemon. Working your way around, continue to snap off leaves until you get down to the tender, pale green-yellow ones. Use a paring knife to shave off the rough bits where the leaves were attached to base, then use a vegetable peeler to peel the stem to expose the light green layer. Rub lemon all over the stem.
- 3. You'll now be holding a coupe-shaped artichoke, with the heart and trimmed inner leaves perched atop a length of stem. Cut artichoke lengthwise into quarters, or sixths if large, then use a paring knife to cut out choke (the bristly fine leaves that sit on top of the saucer-shaped heart). Drop trimmed quarters into lemon water and repeat with remaining artichokes.
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- Heat oil in a large, oven safe sauté pan over medium heat. Season both sides of the chicken thighs with salt and pepper. Add the chicken thighs to the pan, skin side down. Let the chicken sit and form a crust, about 5-7 minutes. Once the chicken has developed a brown crust, flip and cook on the other side for 3 minutes.
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- Prep the artichokes by removing all the outer leaves until you get to the tender ones inside. Don't be shy with this, you'll end up removing at least 1/4-1/3 of the outer leaves!
- Cut off the tip of the stem and about 1" off the tops using a sharp, heavy duty knife. Then slice the artichoke in half lengthwise. Rub one of the lemon halves over all the newly cut flesh to prevent browning.
- Using a vegetable peeler or paring knife, carefully remove outer layer of the stem and base of the artichoke.
- Next, use a spoon (a grapefruit spoon works well for this) to scoop out the choke and pull out the spiky leaves. Rub all over with lemon again and set aside.
BRAISED ARTICHOKES RECIPE | LEITE'S CULINARIA
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5/5 (2)Category SidesCuisine ItalianTotal Time 1 hr
- Trim and discard the outer leaves and the fibrous stems from the artichokes. If desired, peel away enough of the remaining inner leaves to reveal the pale yellow leaves toward the heart of the artichoke. Also if desired, you can trim the ends of the stems and peel the stems to reveal their pale flesh.
- Grab a small knife and cut about 2/3 from the top of each artichoke and remove the hairy-looking choke with a small spoon or melon baller. Rub each artichoke with a halved lemon and then place the artichokes in a pot filled with cold water and the juice of the other lemon (the lemon prevents the artichokes from browning).
- When all the artichokes are prepared, pour off the lemon water and cover the artichokes with enough fresh cold water to submerge them. Add enough sea salt so the water tastes salty. (For every 4 cups water there should be a good teaspoon salt.) Toss in 1/2 cup olive oil, the coriander seeds, and the peppercorns, cover the pot with parchment paper and bring the liquid to a boil. Then reduce the heat to a very gentle simmer and cook until the artichokes are tender, another 8 to 10 minutes if you trimmed all the outer leaves or, if you left most of the leaves intact, another 40 or so minutes. The best way to test for doneness is by pushing a paring knife or skewer into the thickest part of the artichoke to test for resistance; the artichoke should be tender but with a slight firmness because it will continue to cook a little as it cools in the liquid. Remove the pot of braised artichokes from the heat and let cool slightly. Drain the artichokes, reserving the cooking liquid for soup, if d
- Meanwhile, in a small bowl, mix together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, and 1 tablespoon cooking liquid from the artichokes. Season the dressing with a little salt and pepper to taste, then add the almonds and chopped parsley and mix well.
QUICK BRAISED BABY ARTICHOKES WITH BURRATA - COOKING …
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- Peel away any tough outer leaves from the artichokes and halve. If there are any small chokes in the center (the hairy looking inside by the heart) then cut out with a knife.
- Heat a large Dutch oven over medium heat, add the olive oil and heat through. Add the artichokes, cut side down to the pan and season with salt and pepper. Cook until golden brown, about 4 minutes, then flip and cook for an additional 2 minutes.
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