Best Artichoke Parmesan Sauce Recipes

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PARMESAN ARTICHOKE CASSEROLE



Parmesan Artichoke Casserole image

This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!

Provided by Maria Riebe

Categories     Side Dish     Casseroles

Time 40m

Yield 7

Number Of Ingredients 6

2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
½ cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
  • Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g

SKILLET CHICKEN PARMESAN WITH ARTICHOKES



Skillet Chicken Parmesan with Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 10-ounce package frozen artichoke hearts, thawed
1 clove garlic, chopped
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
3 cups chopped rotisserie chicken (skin removed)
1/4 cup fresh basil, roughly chopped, plus more for topping
4 slices rosemary focaccia (about 4 ounces)
4 ounces fresh mozzarella, thinly sliced
1/4 cup grated parmesan cheese

Steps:

  • Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
  • Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
  • Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
  • Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.

ARTICHOKE-PARMESAN SAUCE



Artichoke-Parmesan Sauce image

Provided by Nancy Harmon Jenkins

Categories     condiments, side dish

Time 25m

Yield 1 1/2 to 2 cups

Number Of Ingredients 9

1 14-ounce can artichoke hearts
1/4 teaspoon cayenne
1/4 cup creme fraiche or sour cream
1/3 cup chopped fresh dill leaves
2 egg yolks
1 1/2 tablespoons lemon juice
1 stick frozen butter, cut into 6 or 8 pieces
1/2 cup finely grated Parmigiano Reggiano cheese
Herbs, chopped chives and edible flowers for garnish

Steps:

  • Drain and rinse artichoke hearts, squeezing them to remove excess water. Place in bowl of food processor, together with cayenne, creme fraiche and chopped dill. Process until artichokes are finely pureed. Set aside.
  • Bring water to boil in lower half of a double boiler. Turn heat down to just barely simmering. Have a bowl of cold water with a few ice cubes in it standing by. In top half of boiler, place egg yolks and lemon juice. Whisk slightly to combine, then place over, but not in, the barely simmering water. Stir constantly with a wire whisk. Place a piece of butter in the eggs and continue stirring until eggs are warm and butter has melted. Then add another piece of butter and continue in the same manner until all the butter is used. If eggs start to curdle, immediately plunge the top boiler in bowl of icy water, still whisking. (This is an emergency procedure to lower the temperature rapidly.) Return the top boiler to the simmering water and continue adding butter.
  • When all the butter has been added, sauce should be quite thick. Add grated cheese and whisk to mix well. Place boiler in icy water to reduce temperature slightly, then stir in artichoke mixture. Use this sauce to nap the mushroom roulade. May be served immediately or held for an hour or so, but do not refrigerate as it will make the sauce granular.
  • Serve garnished with herbs, chives and edible flowers, passing remaining sauce.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 1 gram

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Artichoke parmesan sauce is a delicious combination of two classic Mediterranean ingredients - artichokes and parmesan cheese. This sauce is perfect for pasta, chicken, fish or as a spread for appetizers. The creamy and savory taste of the parmesan cheese combined with the tangy and earthy flavor of the artichokes make this sauce a favorite among food enthusiasts.

Artichokes

Artichokes are a type of thistle vegetable that is commonly found in the Mediterranean region. It has a unique flavor and texture that can be described as earthy and slightly sour. Artichokes are rich in antioxidants and fiber, making it a healthy ingredient for any dish. In artichoke parmesan sauce recipes, the artichokes are usually cooked until soft and then blended with other ingredients to create a creamy and tangy sauce.

Parmesan Cheese

Parmesan cheese is a hard and granular cheese that originated from Italy. It has a rich and savory flavor that can enhance the taste of any dish. Parmesan cheese is commonly used in Italian dishes, especially pasta dishes. In artichoke parmesan sauce recipes, grated parmesan cheese is added to the sauce to create a creamy and salty flavor that complements the artichokes.

Ingredients

To make an artichoke parmesan sauce, you will need the following ingredients:
  • 1 can of artichoke hearts, drained and chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1/2 cup of chicken broth (or vegetable broth for a vegetarian option)
  • 1/2 cup of heavy cream
  • 1/2 cup of grated parmesan cheese
  • Salt and pepper to taste

Directions

  1. Heat the olive oil in a pan over medium heat.
  2. Add the minced garlic and sauté for 1 minute.
  3. Add the chopped artichoke hearts and sauté until they are soft, about 5-7 minutes.
  4. Add the chicken broth and bring to a simmer. Let it reduce for 2-3 minutes.
  5. Pour the mixture into a blender and blend until smooth.
  6. Return the mixture back into the pan and add the heavy cream and parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
  7. Season with salt and pepper to taste. Serve immediately over pasta, chicken, fish or use it as a spread for appetizers.

Conclusion

Artichoke parmesan sauce is a delicious and easy sauce to make. It's perfect for anyone who loves the flavors of the Mediterranean. This sauce can be used in a variety of dishes, from pasta to appetizers. It's a great way to incorporate healthy artichokes into your diet, while still enjoying the indulgent taste of parmesan cheese. Try experimenting with different dishes and enjoy the delicious taste of artichoke parmesan sauce.
Artichoke parmesan sauce is a delicious sauce that can be used as a dip, spread or pasta sauce. It is made with tender artichoke hearts, parmesan cheese, garlic, and cream – resulting in a rich and flavorful sauce that makes your taste buds dance. If you are planning to make artichoke parmesan sauce, here are some valuable tips that you should keep in mind.

Choose Fresh Artichokes

The key to making great artichoke parmesan sauce is to use fresh artichokes. Choose artichokes that have tight leaves and a vibrant green color. Avoid artichokes that are brown, wilted or dry. Also, make sure to remove the choke and tough outer leaves before using the artichoke hearts in the sauce.

Use High-Quality Parmesan Cheese

When it comes to parmesan cheese, quality matters. Use high-quality, freshly grated parmesan cheese to get the best flavor and texture. Grate the cheese yourself using a fine grater to ensure that it melts smoothly and evenly into the sauce.

Garlic is Your Friend, but Use it Wisely

Garlic is an essential ingredient in artichoke parmesan sauce, but too much garlic can overpower the flavor of the artichokes and cheese. Use garlic sparingly and always chop it finely to ensure it blends into the sauce well. If you're not a big fan of garlic, you can omit it entirely or use garlic powder instead.

Don't Skimp on the Cream

Artichoke parmesan sauce calls for heavy cream or half and half to create a rich, creamy texture. Don't skimp on the cream or try to substitute it with low-fat milk, as this will result in a less flavorful, watery sauce. However, you can use half and half if you prefer a lighter sauce.

Experiment with Herbs and Spices

While artichoke parmesan sauce tastes great on its own, you can enhance the flavor by playing around with herbs and spices. Try adding some fresh thyme, basil, or oregano to give the sauce a fresh, herbal flavor. You can also add some red pepper flakes for a spicy kick.

Start with a Roux

A roux is a mixture of equal parts flour and fat (butter or oil) that forms the base of many sauces. To make artichoke parmesan sauce, start with a roux made from butter and flour. Cook the roux over low heat, stirring constantly, until it is light golden brown. This will give the sauce a rich, velvety texture.

Blend Carefully

To get a smooth, creamy artichoke parmesan sauce, it is essential to blend the ingredients well. Use a blender or food processor to puree the cooked artichokes, garlic, salt, and pepper until they are smooth. Then, gradually add the cream and parmesan cheese while blending until the sauce is smooth and creamy.

Adjust the Texture and Consistency

Artichoke parmesan sauce should have a smooth and pourable consistency, but you can adjust the texture to suit your preferences. If the sauce is too thick, add a little more cream or chicken broth. If it is too thin, add more parmesan cheese or reduce it over low heat.

Serve Hot or Cold

Artichoke parmesan sauce tastes delicious both hot and cold. Serve it hot over pasta or as a dip with crackers or toast points. You can also chill the sauce and serve it as a dip or spread for vegetables or sandwiches.

In Conclusion

Artichoke parmesan sauce is a delicious and versatile sauce that can be used in many different ways. By following these valuable tips, you can create a rich, flavorful sauce that will impress your family and friends. Experiment with herbs and spices, adjust the texture to your liking, and enjoy the many different ways you can serve this delicious sauce.

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