EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
CHICKEN BREAST WITH ARTICHOKES AND BACON
Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.
Provided by COOKINGQUEEN75
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
- Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
- Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.
Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g
BAKED ARTICHOKES AND BACON
These lovely little morsels are fabulous served on most kinds of crackers as appetizers. No doubt they'll be coming back for more!! You can substitute Parmesan cheese for cheddar cheese to give it an Italian flair.
Provided by Pepina Rae
Categories Vegetable
Time 55m
Yield 64 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Drain artichokes, saving liquid.
- Sauté chopped onions in olive oil.
- Combine all ingredients in large mixing bowl.
- Pour mixture into greased 8" x 8" baking dish.
- Bake 45 minutes at 350 degrees.
- Allow to cool and refrigerate. Cut into 1" squares.
Nutrition Facts : Calories 35.9, Fat 2.7, SaturatedFat 1.2, Cholesterol 18.4, Sodium 103.3, Carbohydrate 1.3, Fiber 0.3, Sugar 0.3, Protein 1.8
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
BACON WRAPPED ARTICHOKE HEARTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Wrap the artichoke heart quarters with the half slices of bacon. Secure with a toothpick.
- Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot.
BACON WRAPPED ARTICHOKES
Make and share this Bacon Wrapped Artichokes recipe from Food.com.
Provided by rsnelling42
Categories Pork
Time 20m
Yield 18 pieces, 4 serving(s)
Number Of Ingredients 2
Steps:
- Cut your bacon strips in half. Wrap a half slice of bacon around each quarter of an artichoke. Spear with a toothpick to hold it together.
- Place in a foil-lined jelly roll pan. Drizzle a little of the extra artichoke oil on top.
- Bake at 425 for 12-15 minutes (until bacon is crisp).
- Put on a plate and serve.
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
LEMONY BACON-ARTICHOKE DIP
Move over, spinach-artichoke dip-bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings (3 cups).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.
Nutrition Facts : Calories 141 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 421mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
"NO FUSS" EASY BAKED ARTICHOKES
This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
Provided by sofie-a-toast
Categories Artichoke
Time 1h5m
Yield 1 artichoke, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
- Spread artichoke petals open as far as possible without snapping.
- Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
- Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
- Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
- Remove from oven and remove wrapping.
BAKED BROCCOLI-AND-ARTICHOKE SHELLS
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
- In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
- Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
ARTICHOKE AND BACON POTATO BAKE
Lighten up with this egg-based main course, with a satisfying blend of bacon, artichoke hearts, sharp cheddar, and convenient frozen potatoes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h35m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
- In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
- In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 45 minutes.
- Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 365, Carbohydrate 37 g, Cholesterol 180 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 5 g
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