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
ARTICHOKE SPREAD WITH GARLIC BREAD
I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ARTICHOKE BREAD
French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
Provided by cmccreight
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
- Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
- Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g
ARTICHOKE BREAD
This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack
Provided by Just Cher
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350°F.
- Melt butter in a skillet over medium heat.
- Add garlic and sesame seeds.
- Sauté until lightly browned.
- Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
- Cut bread in half lengthwise.
- Scoop out center of each piece, leaving a 1 inch shell.
- Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
- Stir to blend.
- Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
- Place on baking sheet and cover with foil.
- Bake for 25 minutes.
- Remove foil and bake 5 minutes more.
- Cool slightly and cut into slices.
Nutrition Facts : Calories 428.6, Fat 16.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 714, Carbohydrate 53.4, Fiber 5, Sugar 3.3, Protein 18.2
ARTICHOKE-SPINACH DIP BREAD
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
- Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
- Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.
BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
ARTICHOKE BRAIDED BREAD
This homemade bread along with French bread from our local supermarket (baked fresh daily) is a favourite everywhere it goes. I have opted to change the recipe and used a bread machine, this can be made with a mixer the traditional way, the bread machine just saves time and work for the mixing, rising process. This is an Emeril Lagasse classic !!
Provided by Luvfood
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop artichoke hearts.
- Add garlic, 1/4 tsp salt, pepper, olive oil& mix; set aside.
- Add artichoke mix, rest of salt and flour to bread machine and mix until it has gone through the rising process, do not bake in bread machine.
- Once dough is ready, remove from bread machine onto a floured cutting board or wherever you want to work with the dough.
- Split dough into four sections.
- Roll two balls into two narrow log shapes, at one end pinch together and braid.
- Complete the same step with other two logs.
- Tuck the pinched ends under the braided bread.
- Place the braids on baking sheet/s, with a brush, brush the beaten egg evenly over breads and bake in a 350 oven until lightly brown, about 30 mins.
Nutrition Facts : Calories 126.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.2, Sodium 187.2, Carbohydrate 21.9, Fiber 0.8, Sugar 0.9, Protein 3.4
BAKED ARTICHOKES WITH BREADCRUMBS
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
- Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
- Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
- Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.
Nutrition Facts : Calories 119 g, Fat 8 g
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What is Artichoke Braided Bread?
Artichoke braided bread is a flavorful and delicious bread recipe that combines the unique taste of artichoke with the soft and chewy texture of bread. This bread is perfect for serving as a side dish or as a snack, and it is a favorite among those who love to experiment with new flavors in the kitchen. The artichoke braided bread recipe is a perfect example of how you can incorporate vegetables into your bread, boosting its nutritional content while also adding an element of flavor. The artichoke lends a distinct taste to the bread, and this recipe usually involves adding other herbs and seasonings to further enhance the flavor.The History of Artichoke Braided Bread Recipe
The origins of the artichoke braided bread recipe are hard to pinpoint, and it is likely that this recipe evolved over time as artisanal bakers experimented with different bread recipes. However, it is believed that the artichoke braided bread recipe originated in Italy, where artichokes are a common ingredient in many dishes. Over time, this recipe has become a popular snack and side dish in many countries around the world. Bakers have modified the recipe to suit their tastes, and today, there are many variations of the artichoke braided bread recipe that you can try at home.Ingredients Used in Artichoke Braided Bread Recipe
The ingredients used in an artichoke braided bread recipe can vary depending on the recipe you are using. However, some of the essential ingredients that you will need to make this bread include:- Flour
- Yeast
- Warm water
- Salt
- Oil
- Sugar
- Artichoke hearts
How to Make Artichoke Braided Bread Recipe
Making artichoke braided bread at home is not as challenging as it might seem. Here is a basic recipe that you can use to make this delicious bread at home:- In a mixing bowl, add the yeast, warm water, and sugar. Let it sit for a few minutes until the yeast mixture becomes frothy.
- Add the flour, salt, and oil to the mixing bowl and mix until a dough forms.
- Knead the dough for about ten minutes until it is smooth and elastic.
- Place the dough in an oiled bowl, cover it with a cloth, and let it rise for about an hour in a warm place.
- While the dough is rising, chop the artichoke hearts and mix them with the other spices you are using.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out the dough into a rectangle, spread the artichoke and spice mix on the surface, and roll it up into a log.
- Cut the log in half lengthwise to create two long pieces of dough. Then, braid the dough by crossing one piece over the other and repeating the pattern until the end. Shape the braid into a round loaf on the baking sheet.
- Allow the bread to rise for another 30 minutes, then bake it for about 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool on a cooling rack for a few minutes before slicing and serving.