Best Artichoke And Fennel Crudo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ARTICHOKE AND FENNEL CAPONATA



Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories     Vegetable

Time 15m

Yield 14 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup fennel bulb, chopped
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
  • Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
  • Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

CREAMY ARTICHOKE AND FENNEL CASSEROLE



Creamy Artichoke and Fennel Casserole image

A creamy easy quick casserole that is just true comfort food. Easy to prepare and always loved by family, friends and guests.

Provided by SarasotaCook

Categories     Vegetable

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
8 ounces parmesan cheese, grated
1 1/4 cups gruyere, shredded (or you can use swiss cheese)
3 tablespoons minced garlic
3/4 cup mayonnaise
1 cup thin sliced fennel
1 teaspoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
1 tablespoon olive oil to saute the vegetables
1 cup thin sliced onion
1 teaspoon paprika
2 tablespoons dried parsley
2 tablespoons butter
2 cups breadcrumbs

Steps:

  • Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
  • Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
  • Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
  • Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

Nutrition Facts : Calories 481.8, Fat 25.5, SaturatedFat 11.4, Cholesterol 56.9, Sodium 1192.2, Carbohydrate 42.1, Fiber 7.9, Sugar 5.4, Protein 24.1

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Provided by Carolyn Clark

Categories     Salad     Fish     Leafy Green     Olive     Tomato     Side     No-Cook     Quick & Easy     Artichoke     Fennel     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES



Artichoke Olive Dip with Fennel Crudites image

Categories     Condiment/Spread     Food Processor     Garlic     Olive     Vegetarian     Quick & Easy     Artichoke     Fennel     Chill     Vegan     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

Steps:

  • In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
  • Serve dip with fennel.

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO



Artichoke Fennel Sauce with Prosciutto image

Provided by Andrea Albin

Categories     Sauce     No-Cook     Quick & Easy     Artichoke     Fennel     Family Reunion     Prosciutto     Potluck     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
1 teaspoon fennel seeds
1 (16-ounces) jar marinated artichoke hearts, drained and sliced
1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated on a box grater
1 teaspoon grated lemon zest
6 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto, coarsely chopped
1/2 cup shaved Parmigiano-Reggiano
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
  • Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

Related Topics