Best Artichoke Caviar Recipes

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LEMON CAPELLINI WITH CAVIAR



Lemon Capellini with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
  • Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

ARTICHOKES WITH CAVIAR SAUCE



Artichokes With Caviar Sauce image

Provided by Barbara Kafka

Categories     project, appetizer, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 artichokes (10 ounces each)
1/2 fresh lemon
1/2 cup mayonnaise
1 tablespoon brandy
1 tablespoon water
2 teaspoons fresh lemon juice
Freshly ground black pepper to taste
1 ounce salmon roe
1 tablespoon snipped chives

Steps:

  • With a serrated knife, cut off the top 1 1/2 inches of each artichoke. Cut or break off the stems flush with the bottoms and remove the outer two rows of leaves. Rub cut surfaces with the lemon half as you work. Place the trimmed artichokes in a glass or ceramic dish large enough to hold them without touching. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Cover the dish with a damp cloth until artichokes are cool enough to handle. Push down on the leaves to make a flower shape and to expose the pale center leaves covering the fuzzy choke. Pull out the cone of center leaves, and with a small spoon, scrape out the choke. Allow to cool. Cover tightly, and refrigerate until ready to serve.
  • Whisk together the mayonnaise, brandy, water, lemon juice and pepper until smooth. Stir in salmon roe and chives. Refrigerate until cold.
  • Place each artichoke bottom on a plate. Spoon some of the sauce into the heart and around each artichoke, and serve.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 46 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 454 milligrams, Sugar 2 grams

ARTICHOKE CARBONARA



Artichoke Carbonara image

Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.

Provided by Anna Francese Gass

Categories     dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 pound spaghetti
4 ounces guanciale or pancetta
2 tablespoons extra-virgin olive oil, plus more for garnish
12 ounces frozen or canned artichoke quarters, defrosted or drained
6 large egg yolks, plus 4 yolks for an optional garnish
1/4 cup freshly grated Pecorino Romano, plus more for garnish

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  • While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
  • Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
  • Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
  • Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
  • While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
  • Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  • Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL



Braised Greek Artichoke Bottoms with Lemon and Olive Oil image

Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.

Provided by Martha Rose Shulman

Time 45m

Yield 4 servings

Number Of Ingredients 5

8 medium artichokes, or 4 large
Juice of 4 lemons
1/3 cup extra virgin olive oil
Salt to taste
2 tablespoons chopped fresh dill, plus additional for garnish if desired

Steps:

  • Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
  • Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
  • Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams

ARTICHOKE CAVIAR



Artichoke Caviar image

This tart and tangy appetizer is made from finely chopped artichokes combined with other tasty Greek favorites.

Provided by morgainegeiser

Categories     Greek

Time 10m

Yield 18 tablespoons

Number Of Ingredients 10

1 (1 lb) can artichoke heart, drained and coarsely chopped
1/4 cup crumbled feta cheese
1 (2 ounce) jar chopped pimiento, drained
2 tablespoons chopped onions
2 garlic, gloves chopped
2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
salt
pepper

Steps:

  • Combine all ingredients in a food processor. Process with a steel blade until mixture is finely chopped.
  • Chill several hours or overnight.
  • Serve cold.

Nutrition Facts : Calories 34.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.9, Sodium 82.7, Carbohydrate 5.7, Fiber 2.4, Sugar 0.5, Protein 1.5

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Artichokes are a vegetable with a distinct taste that is both flavorful and satisfying. For those who desire a more unique spin on traditional artichoke dishes, artichoke caviar is a perfect choice. Artichoke caviar recipes are a classic Mediterranean treat with a lot of variations. It can be served as an appetizer or a side dish, and it's easy to make as long as you have the right ingredients. This article will explore artichoke caviar, some popular recipes, and how it can be made at home.

What is Artichoke Caviar?

Artichoke caviar is a tasty and healthy dish made with cooked and mashed artichokes that are spiced up with various herbs and flavors. It has a texture similar to caviar but without the fishy taste. Some of the most common ingredients used in artichoke caviar recipes are garlic, lemon juice, olive oil, and parsley. It is a light and refreshing dish that can be enjoyed all year round, and it is perfect for parties and gatherings.

Popular Artichoke Caviar Recipes

1. Artichoke Caviar with Sun-Dried Tomatoes
This recipe combines the texture of artichoke caviar with the tangy flavor of sun-dried tomatoes, making it a perfect appetizer for any occasion. Here's how to make it: Ingredients: - 1 can of artichoke hearts, drained and rinsed - 1/2 cup of sun-dried tomatoes, chopped - 2 garlic cloves, minced - 2 tbsp of olive oil - 1 tbsp of lemon juice - Salt and pepper to taste Instructions: 1. Begin by prepping the artichokes by boiling them in a large pot of water for about 20 minutes or until they are cooked through. 2. Once the artichokes are cooked, drain them and pat them dry with a paper towel. Then, chop them into small pieces and place them in a bowl. 3. Add the sun-dried tomatoes, garlic, olive oil, lemon juice, salt, and pepper to the bowl with the artichokes and mix well. 4. Serve the dish chilled with some bread or crackers.
2. Creamy Artichoke Caviar Dip
This recipe takes artichoke caviar to another level by combining it with cream cheese and sour cream. This dip is perfect for parties and can be served with chips or veggies. Here's how to make it: Ingredients: - 1 can of artichoke hearts, drained and rinsed - 1/2 cup of cream cheese, softened - 1/2 cup of sour cream - 1/4 cup of parmesan cheese, grated - 2 garlic cloves, minced - 1 tbsp of lemon juice - Salt and pepper to taste Instructions: 1. Preheat the oven to 350°F. 2. In a food processor, pulse the artichokes until they are finely chopped. 3. In a mixing bowl, combine the cream cheese, sour cream, parmesan cheese, garlic, lemon juice, salt, and pepper. 4. Fold in the chopped artichokes until everything is evenly mixed. 5. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden brown. 6. Serve the dip hot with crackers or chips.

Making Artichoke Caviar at Home

Making artichoke caviar at home is a breeze, and the best part is that you can experiment with different spices and flavors until you find the perfect combination for you. Here are the basic steps to making artichoke caviar at home: Ingredients: - 1-2 cans of artichoke hearts, drained and rinsed - 1-2 garlic cloves, minced - 2-4 tbsp of olive oil - 1-2 tbsp of lemon juice - Salt and pepper to taste - Optional: herbs such as parsley, cilantro, or mint. Instructions: 1. Begin by prepping the artichokes by boiling them in a large pot of water for about 20 minutes or until they are cooked through. 2. Once the artichokes are cooked, drain them and pat them dry with a paper towel. Then, chop them into small pieces and place them in a bowl. 3. Add the garlic, olive oil, lemon juice, salt, and pepper to the bowl with the artichokes and mix well. 4. Optionally add fresh herbs like parsley, cilantro, or mint to the mixture for extra flavor. 5. Refrigerate the mixture for at least an hour to allow the flavors to meld. 6. Serve the artichoke caviar chilled with bread, crackers, or veggies.

Conclusion

Artichoke caviar is an easy and delicious dish that can be enjoyed in various ways. From classic recipes to homemade variations, this dish is a perfect addition to any meal, party, or gathering. Whether as an appetizer or a side dish, artichoke caviar is a refreshing and light dish that is sure to please any palate. Try making it at home today and give your taste buds a treat!

Valuable Tips When Making Artichoke Caviar Recipes

Making artichoke caviar recipes can be a bit intimidating, especially if you've never worked with artichokes before. However, with a few tips and tricks, you can create a delicious, show-stopping dish that will impress your friends and family. Here are some valuable tips to help you along the way:
1. Choosing the Right Artichokes
Choosing the right artichokes is crucial to the success of any artichoke caviar recipe. Look for artichokes that are firm and heavy for their size. The leaves should be tightly packed, with no signs of yellowing or wilting. When you squeeze the artichoke, it should squeak a little bit – this indicates that it is fresh.
2. Preparing the Artichokes
Preparing artichokes can be a bit time-consuming, but it is well worth the effort. To prepare an artichoke for cooking, start by trimming off the stem so that the artichoke can sit flat. Next, cut off the top of the artichoke, about an inch from the top. Use a pair of kitchen shears to snip the pointed tips off the remaining leaves. Once you've prepared the artichoke in this way, you can steam or boil it until it is tender. Allow the artichoke to cool before proceeding with your recipe.
3. Removing the Choke
The choke is the fuzzy, inedible part of the artichoke located in the middle of the leaves. To remove the choke, use a spoon or a melon baller to scoop it out. Be sure to get as much of the choke out as possible – you don't want any of this fibrous material in your caviar.
4. Adding Flavor
Artichokes have a mild, slightly sweet flavor that pairs well with a wide range of seasonings. Some popular flavorings for artichoke caviar recipes include garlic, lemon juice, olive oil, and fresh herbs like parsley and cilantro. Experiment with different seasonings to find the perfect flavor profile for your dish.
5. Processing the Artichokes
Once you have prepared and flavored your artichokes, it's time to process them into caviar. There are a few different methods you can use to do this: - Chopping: Chop the artichoke into small pieces using a sharp knife or a food processor. This will give your caviar a chunky texture. - Mashing: Use a fork or a potato masher to mash the artichoke into a smoother texture. - Blending: Blend the artichoke in a food processor or blender until it is pureed. This will give your caviar a smooth, creamy texture.
6. Serving Suggestions
Artichoke caviar can be served in a variety of ways. It makes a great appetizer when served with crackers or toast points. You can also use it as a filling for sandwiches or wraps. Or, try serving it as a topping for grilled fish or chicken. The possibilities are endless!
7. Storing Leftovers
If you have any leftover artichoke caviar, store it in an airtight container in the refrigerator. It will keep for 3-4 days. Be sure to stir it well before serving, as the flavors may have settled during storage.

Conclusion

Artichoke caviar is a delicious and versatile dish that can be adapted to suit a wide range of tastes. By following these valuable tips, you'll be able to create a dish that is sure to impress. Whether you're serving it as an appetizer or a main course, artichoke caviar is a great way to showcase this unique and flavorful vegetable.

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