artichoke

Flatbread Pizzas with Olives, Feta and Artichokes recipe | Epicurious.com

6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

tomatoes

olives

oregano

Spring Green Pasta

artichoke hearts

asparagus spears,

brown rice pasta

olive oil

scallions

black olives, pitted

green peas

parsley

dill

thyme

Salt

Black pepper

Boneless chicken breasts are topped with a creamy, cheesy spread inspired by spinach-artichoke for the ultimate family-friendly comfort food.

Spinach-Artichoke Baked Chicken

cream cheese

sour cream

baby spinach (about 2 ounces)

Italian-blend cheese (4 ounces), divided

Dijon mustard

garlic powder

chicken breasts (about 4)

salt

black pepper

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine. 

Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.

Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes. 

Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.

Recipe and step-by-step photo tutorial for crispy and savory Jewish Fried Artichokes. Includes steps for cleaning and prepping artichokes.

Jewish Fried Artichokes

artichokes ((large, not baby))

Olive oil

Salt and pepper

lemons

Note: Common green globe artichokes will work fine in this recipe. If you can track down purple Romanesco artichokes, even better!

Prepare a large bowl of ice water. Squeeze two lemons into the bowl of water, stir, then throw in the squeezed lemon halves. This lemon water will keep your artichokes fresh and green till you’re ready to fry them. Keep a couple of fresh lemon halves on hand as you prep. Rinse your artichokes under cold water. Pat them dry with a clean kitchen towel or paper towel. With kitchen shears or sharp scissors, remove the thorny tips from the leaves. For each artichoke, remove the bitter, fibrous end of the stem with your knife, leaving about 1 1/2 inches of stem attached to the artichoke.

Use a serrated peeler or paring knife to peel the outer skin from the remaining stem. The stem has a more bitter taste than the rest of the artichoke; removing the skin helps to take away some of the bitterness. Rub the peeled stem with fresh lemon to keep it from browning.

Peel off 5-6 layers of external leaves from the artichoke, snapping off the leaves and setting them aside, till you reach an inner layer of leaves that are fresh looking and white at the base.

With a serrated knife or sharp chef’s knife, slice the artichoke horizontally about ¾ inch above the base (heart) to remove the pointy top of the artichoke, leaving a flat crown of leaves on the base of the artichoke while exposing the inner purple leaves.

Slice the artichoke in half lengthwise, splitting the stem and heart in half vertically to reveal the inner fuzzy choke.

Scoop out the fuzzy spines and purple leaves from each artichoke half with a melon baller, leaving behind two hollowed out halves of heart, each with a small crown of flat leaves.

You may wish to place the artichoke halves under cold running water to remove any stubborn bits of fuzzy choke.

Rub the heart with lemon, then place it in the bowl of lemon water. Repeat process with the other remaining artichokes.

When ready to cook, remove the artichoke halves from the lemon water. Pour the lemon water and juiced lemon halves into a large pot; you will need about 1 ½ inches of water, so if you don’t have enough, add more water to top it off. Place a steamer basket inside the pot and bring water to a boil. Place the cleaned artichoke halves into the steamer basket and cover the pot with a lid. Reduce heat to medium.

Let the artichokes steam for 15-20 minutes till a knife or fork can be inserted easily into the thickest part of the stem. You want the artichokes to be lightly steamed and a bit tender, but still firm—they should only be partially cooked.

Place the steamed artichoke halves onto a layer of paper towels and let them drain. Heat 1 inch of olive oil to around 375 degrees F, hot enough for frying but not so hot that it smokes. While oil is heating, sprinkle the artichoke halves with salt and pepper, making sure to sprinkle inside the layers of leaves as well.

Place the artichokes gently into the heated oil and let them fry for about 15 minutes, using a pair of tongs to turn them once halfway through cooking, till artichokes are golden brown and the leaves are crisp.

Remove from the oil and let them drain on paper towels or a wire rack. Serve fried artichokes warm with fresh sliced lemon wedges.

Grilled Artichokes with Green Goddess Dressing

artichokes

kosher salt

lemon

Green Goddess Dressing, recipe follows

Lemon wedges,

mayonnaise

creme fraiche

chervil

tarragon

fresh chives, chopped

garlic

anchovy fillets, chopped

salt and black pepper

honey

Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes. Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size. Drain the artichokes.

When cool enough to handle, cut each artichoke in half lengthwise. Scrape out and discard the fuzzy center.

Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes. Flip and grill briefly to heat through.

Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges.

Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth. Season with salt and pepper. Add a teaspoon of honey, or to taste. With the machine running, drizzle in just enough oil to thicken slightly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

One off the best dishes I have ever made off Bobby's, just great! I have a vegan in the family so I try to make most veggie dishes vegan when possible. So I made this with coconut cream (the top thick part off a Thai style canned coconut milk). With lots of salt and pepper it tasted great. Unfortunately I could not add the anchovy (sigh). Still a fabulous dish and something going into the repertoire for entertaining.

This dip was amazing! I didn't have creme fraiche so I used sr cream , and I couldn't find the chervil but it was still awesome. The artichokes weren't done enough so next time I will boil them in more water. This is easily going to replace my old stand by of just butter and lemon.

I saw the show and I was intrigued by the green goddess dressing so I made it to accompany some local organic grilled Mexican squash that I had on hand, everyone raved about it.  What BF says is true, everyone thinks they do not like anchovies but when they are not told there are anchovies in a dressing they think it's great flavor.

https://www.foodnetwork.com/videos/bobbys-grilled-artichokes-0181991

Bobby Flay drizzles grilled artichokes with a fresh green goddess dressing in this recipe that makes a crowd-pleasing appetizer or BBQ side dish.

Learn How to Make Bobby Flay's Grilled Artichokes

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Hot Spinach and Artichoke Dip

thawed, chopped frozen spinach

thawed, chopped frozen artichoke hearts

Parmesan

red pepper flakes

Hot Spinach and Artichoke Dip; Alton Brown

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I see a LOT of whining about how "bland" this is. But it's easily customizable. I add a teaspoon each of garlic powder, crushed rosemary, black pepper, crushed red pepper, Italian seasoning and a few tablespoons of grated onion. Sometimes I use a full cup of parmesan-romano cheese. Sometimes I top the dip with sliced almonds, which gives it a toasty, nutty crunch. When you consider the over-salted tortilla chips, pita chips and other delightful conveyances for this creamy dip, it's probably best to leave it somewhat "bland" and let people "doctor it up" to their own tastes. One of my all-time faves! For an interesting twist, try stuffing this dip into butterflied chicken breasts and baking it. YUM!!! :)

Good base recipe. I sauteed the spinach and artichokes with butter, red onion, minced garlic. Seasoning with garlic powder, onion powder, salt, black pepper and red pepper flakes. Adding this to the sour cream, Parmesan, mayo and cream cheese. I also added bacon and topped with cheddar Jack cheese and baked it. Yummy served in a bread bowl. 

Easy and delicious. Followed the recipe with two exceptions. Following the readers advice, I used one jar of marinated artichoke hearts. I left out the salt.

I wanted to use up fresh spinach, so I just chopped it, simmered it until it was completely wilted, then strained it well and mixed it into the dip. Imo it tasted just as good, if not better than the frozen. Served with pecan nut-thins, it was amazing :)<br />

Simple, easy, and perfect.  I have made this multiple times, it's a hit every time.  I'm usually a cook that experiments, but I just don't see any reason to change this recipe at all.  It is perfect as is.  I do usually use shredded parmesan as opposed to grated though.

Ive made this recipe a few times now. I find its best with canned artichokes, frozen spinach, and ground red pepper flakes. It's absolutely delicious!!

Perfect. Don’t change a single ingredient. This recipe is a hit at every party.

Perfect proportions!  One FYI; if you're making it hours in advance, pulse the spinach and artichoke hearts in a processor then just throw it all in a crock pot on high and stir it once about 15 minutes later then turn it to low.  The veggies cook right in the mixture.  No need for that added step.  Recipe is good for about 10 people.  

Couldn't find frozen artichoke hearts, but used canned ones and still turned out great.

Delicious! Excellent combo of flavors and addictingly creamy and salty.

https://www.foodnetwork.com/videos/hot-spinach-and-artichoke-dip-0135297

Alton deconstructs a favorite party appetizer: spinach and artichoke dip.

Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. It's light and bright, with a clean yet comforting flavor, the result of braising artichokes and other vegetables in white wine with olive oil until soft and tender. While the dish is named for a variety of mushrooms, this particular recipe contains none—that's how it tends to be made today, and also likely how it was originally made (there was a period of time in between when the mushrooms were added to the dish).

Classic Artichokes &#224; la Barigoule (French Braised Artichokes With White Wine) Recipe

artichokes (2 pounds; 1kg)

(45 milliliters) extra-virgin olive oil

(6-ounce; 170 grams) yellow onion, thinly sliced

large (5-ounce; 140 grams) carrot, peeled and cut crosswise into thin rounds

Kosher salt

(235 milliliters) dry white wine

(175 milliliters) homemade chicken stock

(15 grams) unsalted butter

parsley,

Fill a large bowl with water; halve and squeeze 2 lemons into it.

If using large artichokes: Clean them down to the hearts, following the guidelines shown here. If using small artichokes: Trim artichokes following Roman-Jewish artichoke guidelines shown here. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.

In a 3-quart sauté pan or saucier, heat olive oil over medium heat until shimmering. Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle cleaned artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.

Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).

Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml).

Whisk in butter and minced parsley, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.

Vegetable Paella

plum tomatoes

extra-virgin olive oil,

onion,

garlic,

paprika

cayenne pepper

saffron threads

fennel,

baby artichokes, trimmed and halved (see Cook's Note)

Japanese eggplant,

shiitake mushrooms,

dry white wine

short-grain paella rice

haricots verts

capers, drained

Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.

Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.

Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

We found some wonderful organic red peppers before we found Piquillos.  I added some of thoes in strips when I added the eggplant.  I backed off on the capers based on the reviews.  I used arborio rice because there is no paella rice in Colorado.  I also added Korean red pepper powder, <span>Gochugaru, i</span>nstead of cayenne.  I cooked it a little longer as a high altiude adjystment, we live 8800ft.<div><br /></div><div>The result was ...  Excellent.  She asked for more!</div>

I made this for Easter because we had two vegetarian guests and I wanted them to have a fulfilling main dish. The recipe is very easy to follow and the finished dish was very attractive. The taste was ok - not outstanding. <div><br /></div><div>If I were to make it again I would probably roast the vegetables first (for more flavor), shorten the saute time (to make up for the pre-cooking), increase the garlic and add less capers.<div><div><br /></div><div>Otherwise it's an impressive dish.</div></div></div>

I never rate recipes, but this was so good I needed to.  Very tasty, relatively easy and very very impressive to serve.  I'll definitely be making it again.

Wonderful recipe. I followed the recipe exactly except I used chicken stock instead of water. It takes a little preparation but it is not difficult. This feeds a lot of people. I will definitely make it again.

I have made this dish a handful of times, and it is a crowd-pleaser every time. It looks super impressive when it's taken out of the oven, eliciting "ooohs" and "ahhhs" from your guests. The recipe is enough to feed an army. It works great as a side-dish, with added poultry (or i think you could add any meat), or on it's own. It's incredibly flavorful (as long as you remember to season with each added layer of vegetable) and a great way to get even your kids to eat veggies! The fennel is AMAZING when it's done!

This is one of my favorite recipes. I’ve made it at least ten times. The flavors are incredible. I have used a regular eggplant when I can’t find a Japanese one as well as canned artichokes when I can’t find fresh baby ones (just add the artichokes towards the end, just before you throw the green beans and tomatoes on top). I always top the recipe off with broth instead of water - why would you use water instead of more flavorful broth (also err on the side of using less, JUST to cover the rice... too much will make this goopy). That’s the only qualm I have with this recipe. Other than these substitutes I don’t make any others. The earthy, toasty flavor of the shiitakes is essential - this is not as good with regular mushrooms.  Saffron is ESSENTIAL so don’t try to substitute it with anything else (people sub turmeric sometimes but all that does is add color - it’s not even remotely the same). Trader Joe’s sells a generous pinch (I use the whole thing) for about five bucks. Paella rice or Arborio rice are essential - it needs the chubby grains with the starchiness to keep the good bite. Fennel is also essential - it adds a warmth and crunchiness to the dish. This recipe is epic and everyone loves it! It’s just such a treat.

Fantastic recipe! Perfect for a dinner party where you initially prepare it on the stove and then cook the rest in the oven. Probably the best paella I've ever made. yum!

I'm a vegetarian and this is my go-to recipe when I'm craving paella. I've followed this recipe at least 10 times now and this time however, it ached to see just 4 stars, which is why I decided that its time to give the food network magazine people, a long overdue credit.

I have made this recipe several times.  Not only is it incredibly easy to put together but it is Fabulously TASTY!  

"Apervito on the Amalfi is all about fresh produce from the Med- tuna and ripe tomatoes are a favourite pairing" - Phoebe Wood.

Amalfi Tuna Crudo With Artichoke And Tomatoes Recipe

marinated artichokes, drained

(150 grams) whole-egg mayonnaise

lemon juice

Dijon mustard (we used Woolworths Macro)

skinless sashimi-grade tuna, pin-boned, cut into 1cm pieces

tbs extra virgin olive oil,

ripe mixed heirloom

Baby basil leaves (substitute basil leaves), to serve

Amalfi tuna crudo with artichoke and tomatoes recipe

Spinach And Artichoke Pasta Bake

frozen spinach

kosher salt,

rigatoni

red pepper flakes

cream cheese,

basil

mozzarella

Spinach and Artichoke Pasta Bake

Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.

Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.

In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.

Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

Crab artichoke dip is the classy AF dip that'll slay your party.

Crab Artichoke Dip

(8-oz.) block cream cheese, softened

c. shredded Monterey Jack, divided

c. Parmesan

(14-oz.) can artichoke hearts,

lump crabmeat

green onions, thinly sliced

Worcestershire sauce

tbsp. Freshly chopped parsley, for garnish

baguette, sliced

garlic clove, top sliced off

I used Old Bay seasoning in mine which helped. With some pepper jack cheese  And a dash of hot sauce.  It helps to use really good ingredients, full fat, not store brand.

Basic recipe. Used Cajun season and soaked the crab in soy. On top to melt..used a great feta cheese. Make it your own..unlimited possibilities.

This was really bland.  My company didn't even eat it.  Fortunately, I only cooked half of it and was able to salvage the other half with a small can of green chilies, a tsp. of tobasco sauce, 1/4 tsp. cayenne and some chopped tomatoes.  Ahhh ... much begtter.

Very easy to put together and a great successful appetizer. I will be making this again for a party and also Christmas Eve.

Needs lemon. Watch the salt as all the ingredients already have salt in them. I liked it better cold the next day.

Delicious and attractive.  I used a Royal Worcester baking dish, and counted it as one of the "Seven Fishes" on Christmas Eve.

https://streaming.hearstdigitalstudios.com/f31e475f-c987-45eb-9737-3497ce4c1bf0/video_rover_16x9_1080p_hd_1539294912_32680.mp4

It's the classy dip that'll slay your party.

This Cheesy Crab Artichoke Dip Is Decadent AF

Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you’ll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.

Steamed Artichokes With Lemon Butter

artichokes, artichokes

garlic clove, finely grated or minced

butter

Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.

Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.

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