Best Artichokes With Olives And Parmesan Recipes

Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

Roasted Artichokes with Parmesan Breadcrumbs image

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 lemons
2 medium artichokes
Nonstick cooking spray, for the baking dish
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Zest of 1 lemon
2 tablespoons shredded Parmesan
1 tablespoon chopped fresh parsley
1 cup mayonnaise
2 tablespoons lemon juice
2 cloves garlic, minced
Kosher salt and freshly ground black pepper

Steps:

For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.