ROMAN-STYLE ARTICHOKES
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
- Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
ARTICHOKE CARBONARA
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
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.
ARTICHOKES BRAISED IN OLIVE OIL
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
- Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
- Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
Nutrition Facts : Calories 158 g, Fat 17 g
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What are Artichokes?
Artichokes are a type of vegetable that is part of the thistle family. They are widely used in Mediterranean cuisine, especially in Italy, Greece, and Spain. Artichokes are prized for their unique flavor, which is described as earthy, nutty, and slightly sweet. They are also known for their many health benefits, including their ability to improve digestion, lower cholesterol levels, and reduce the risk of certain types of cancer.
What is Romano Cheese?
Romano cheese is a hard, sharp cheese that is similar to Parmesan. It is made from sheep's milk and has a bold, tangy flavor. Romano cheese is often used in Italian cuisine, especially in pasta dishes, salads, and on top of pizzas. It is also a popular ingredient in many types of sauces and spreads.
What is Cracked Pepper?
Cracked pepper is a type of seasoning that is made by grinding whole peppercorns. It has a rough, coarse texture and a strong, spicy flavor. Cracked pepper is often used to add flavor to meats, salads, and roasted vegetables. It is also a common ingredient in many types of marinades and sauces.
What are Olives?
Olives are a type of fruit that grows on trees in Mediterranean regions. They are widely used in Mediterranean cuisine, especially in Greece, Italy, and Spain. Olives have a unique, salty flavor and are often used in salads, pizzas, and pasta dishes. They are also a popular ingredient in many Mediterranean dips and spreads, such as hummus and tapenade.
Artichokes with Romano, Cracked Pepper, and Olives Recipe
Ingredients
- 4 medium-sized artichokes
- 1/2 cup grated Romano cheese
- 1/4 cup pitted olives, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Trim the artichokes by cutting off the stems and the top inch of each artichoke. Remove any tough outer leaves and cut off the sharp tips of the remaining leaves.
- Slice the artichokes in half from top to bottom and remove the fuzzy choke with a spoon.
- Place the artichokes in a baking dish or oven-safe skillet.
- In a small bowl, whisk together the olive oil, garlic, lemon juice, salt, and cracked black pepper.
- Drizzle the mixture over the artichokes, making sure to spread it evenly over each half.
- Sprinkle the grated Romano cheese over the artichokes.
- Add the sliced olives to the dish, scattering them evenly over the artichokes.
- Bake the artichokes in the preheated oven for 35-45 minutes, or until they are tender and the cheese is melted and slightly golden brown.
- Remove the dish from the oven and let the artichokes cool for a few minutes before serving.
The Benefits of Eating Artichokes with Romano, Cracked Pepper, and Olives
There are many benefits to eating this delicious and healthy dish. Artichokes are rich in fiber and antioxidants, which can help to reduce inflammation and promote a healthy digestive system. Romano cheese is high in calcium and protein, which can help to support bone health and muscle growth. Cracked pepper has anti-inflammatory properties, which may help to reduce the risk of heart disease and other chronic conditions. Olives are a good source of healthy fats and vitamins, which can help to boost immunity and improve overall health.
Conclusion
Artichokes with Romano, Cracked Pepper, and Olives is a healthy, delicious dish that is easy to make and packed with flavor. Whether you are looking for a new way to incorporate more vegetables into your diet or simply want to try something new, this recipe is sure to be a hit. With its rich flavors and health benefits, it is the perfect dish for any occasion.