Best Artichoke Stew With Pecorino Romano Recipes

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STEAMED GLOBE ARTICHOKES WITH PECORINO VINAIGRETTE AND FRIED GARLIC CHIPS



Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips image

Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a lighter alternative to stuffing them with breadcrumbs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6

Number Of Ingredients 7

3 lemons, 2 halved and 1 zested and juiced (3 tablespoons juice)
6 large globe artichokes
1/2 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 stick unsalted butter
3/4 cup finely grated pecorino Romano cheese
Freshly ground pepper

Steps:

  • Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.
  • Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer. Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer, covered, until artichokes are very tender when pierced with a paring knife, about 30 minutes.
  • Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips to a paper-towel-lined plate to drain.
  • Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season with pepper.

SCAFATA



Scafata image

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

1/2 cup extra virgin olive oil
1/2 dry white wine
4 baby artichokes, trimmed and cut into eighths
1 cup chopped onion
6 stalks asparagus, trimmed and cut in 3/4-inch lengths
2 scallions, sliced
2/3 cup peeled fava beans (see note)
1/3 cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

Steps:

  • Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.
  • Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 46 grams, Carbohydrate 59 grams, Fat 55 grams, Fiber 24 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 1751 milligrams, Sugar 15 grams

ARTICHOKE BEEF STEW



Artichoke Beef Stew image

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h55m

Yield 6-8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1/2 pound small fresh mushrooms, halved
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Nutrition Facts :

ARTICHOKES WITH ROMANO, CRACKED PEPPER AND OLIVE



Artichokes with Romano, Cracked Pepper and Olive image

Categories     Cheese     Vegetable     Appetizer     Steam     Artichoke     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lemons, halved
4 artichokes (about 10 ounces each)
3/4 cup extra-virgin olive oil
3/4 cup grated pecorino Romano cheese
1 1/2 teaspoons cracked black pepper
3/4 teaspoon salt

Steps:

  • Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)
  • Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.

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Artichoke stew with pecorino romano recipes are dishes that bring together the flavors of the Mediterranean to create a unique and satisfying meal. This dish is perfect for those who want to experience the flavors of Italy.

The Origins of Artichoke Stew with Pecorino Romano

Artichoke stew with pecorino romano recipes draw inspiration from the culinary traditions of Italy. These recipes feature artichokes as the main ingredient, and they are commonly used in Italian cuisine. The stew usually comprises of various vegetables like onions, garlic, and carrots.

The Ingredients

The artichoke stew with pecorino romano recipes often include a variety of ingredients that blend together to produce a unique flavor. These include artichokes, olive oil, onions, garlic, carrots, celery, potatoes, diced tomatoes, chicken broth, and pecorino romano cheese.

The Cooking Process

The cooking process of artichoke stew with pecorino romano recipes is straightforward, and it involves several steps. Firstly, the artichokes are prepared by removing their outer leaves and stems. Then, the artichoke hearts are sliced and added to a pot with olive oil, onions, garlic, carrots, and celery. This mixture is then sautéed until the vegetables are tender. Next, diced tomatoes and chicken broth are added to the pot, and the mixture is simmered for around 20 minutes. Finally, the pecorino romano cheese is sprinkled over the stew to add flavor and create a creamy texture.

Variations of Artichoke Stew with Pecorino Romano

There are different variations of artichoke stew with pecorino romano recipes, with each one featuring unique ingredients. For instance, some recipes may call for the addition of chicken or lamb, while others may include mushrooms and spinach.

Serving and Presentation

Artichoke stew with pecorino romano can be served hot or cold, depending on the preference of the chef. When serving hot, it is essential to ladle the stew into individual bowls and sprinkle some cheese on top. Cold servings can be presented in the same way or can be served as a side dish alongside bread, salad, or other Mediterranean dishes.

Health Benefits of Artichoke Stew with Pecorino Romano

Artichoke stew with pecorino romano is an excellent source of vitamins C and K, and folate. It also contains fiber, which aids digestion and helps keep the body healthy. This dish is an excellent addition to any diet and can help to lower cholesterol levels, boost immunity, and maintain healthy blood pressure levels.

Conclusion

Artichoke stew with pecorino romano recipes are simple yet delicious dishes that offer the flavors of Italy in every bite. This dish is a perfect meal for those who want to explore the culinary diversity of the Mediterranean region. With its health benefits and unique blend of flavors, it is no wonder that artichoke stew with pecorino romano is a popular dish worldwide.
Artichoke stew with Pecorino Romano is a delicious and healthy recipe that can easily be made in the comfort of your own kitchen. With its unique blend of flavors and textures, this meal is perfect for a quiet dinner at home or a special occasion with friends and family. While the recipe itself is fairly simple to follow, there are a few tips and tricks that can help make your artichoke stew with Pecorino Romano even more flavorful and enjoyable.

Tip 1: Choosing the Right Artichokes

When making artichoke stew with Pecorino Romano, it is important to start with high-quality ingredients. This means choosing the right artichokes. The best artichokes for this recipe are those that are fresh, firm, and have tightly packed leaves. You can use either globe or baby artichokes, but be sure to remove the tough outer leaves and trim the stem before using them in your stew.
How to Prep Globe Artichokes
1. Remove the tough outer leaves until you reach the more tender inner leaves. 2. Trim off the top third of the artichoke. 3. Cut off any remaining tough outer leaves from the base. 4. Using a sharp knife, trim the stem down to about an inch from the base.
How to Prep Baby Artichokes
1. Cut off the top third of the artichoke. 2. Remove the tough outer leaves until you reach the more tender inner leaves. 3. Peel away the outer layer of the stem. 4. Cut off the remaining stem and remove any tough leaves from the base.

Tip 2: Using Pecorino Romano Cheese

Pecorino Romano cheese is a key ingredient in this recipe, and using the right type of cheese is essential to achieving the desired flavor. Pecorino Romano is a hard, salty cheese that is made from sheep's milk. When making artichoke stew with Pecorino Romano, it is important to choose a high-quality cheese that is aged for at least six months. This will give the cheese a rich, nutty flavor that complements the artichokes perfectly.
Choosing and Storing Pecorino Romano Cheese
1. Look for a cheese with a creamy white color and a slightly grainy texture. 2. Smell the cheese to make sure it has a strong, distinctive aroma. 3. Store Pecorino Romano in the refrigerator wrapped in wax paper or a damp cloth to keep it fresh.

Tip 3: Adding Flavor with Herbs and Spices

To make your artichoke stew with Pecorino Romano even more flavorful, consider adding a variety of herbs and spices. Some great options include garlic, thyme, oregano, and red pepper flakes. These ingredients not only add depth and complexity to the stew but also offer a range of health benefits.
Using Herbs and Spices
1. Begin by sautéing a few cloves of minced garlic in olive oil until fragrant. 2. Add your artichokes and continue to sauté until they are tender. 3. Sprinkle with a few pinches of thyme, oregano, and red pepper flakes. 4. Season with salt and pepper to taste.

Tip 4: Cooking Techniques

The key to making a delicious artichoke stew with Pecorino Romano is to use the right cooking techniques. Generally speaking, sautéing and braising are the best methods for cooking artichokes. Sautéing the artichokes in oil or butter allows them to develop a rich, caramelized flavor, while braising them in a flavorful liquid helps to tenderize them and infuse them with even more flavor.
Sautéing
1. Heat some olive oil or butter in a large skillet over medium heat. 2. Add your artichokes and sauté until they are lightly browned and tender. 3. Remove the artichokes from the skillet and set them aside.
Braising
1. In the same skillet, add some chicken or vegetable broth, white wine, or water. 2. Bring the liquid to a boil and then reduce the heat to a simmer. 3. Add your sautéed artichokes and any additional herbs and spices. 4. Cover the skillet with a lid and let the artichokes braise until they are tender and flavorful.

Tip 5: Serving Ideas

When it comes to serving artichoke stew with Pecorino Romano, there are many creative and delicious ways to showcase its unique flavors and textures. Some popular serving ideas include serving it over cooked pasta, rice, or quinoa, topping it with a dollop of sour cream or Greek yogurt, garnishing it with fresh herbs or crumbled Pecorino Romano cheese, and pairing it with a crisp salad and a chilled glass of white wine.
Serving Suggestions
1. Serve your artichoke stew with Pecorino Romano over your favorite cooked grain, such as pasta, rice, or quinoa. 2. Top with a dollop of sour cream or Greek yogurt. 3. Sprinkle with fresh herbs or crumbled Pecorino Romano cheese. 4. Pair with a crisp salad and a chilled glass of white wine.

Conclusion

Artichoke stew with Pecorino Romano is a delicious and healthy meal that is perfect for any occasion. With its unique blend of flavors and textures, it is sure to impress your family and friends. By following these valuable tips and tricks, you can ensure that your artichoke stew with Pecorino Romano is flavorful, tender, and truly irresistible.

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