Best Braised Artichokes With Pecorino Carciofi Al Tegame Recipes

BRAISED ARTICHOKES

Braised Artichokes image

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)

Braised Artichokes with Pecorino (Carciofi al Tegame) image

Provided by Lidia Bastianich

Categories Cheese Side Braise Sauté Easter Vegetarian Parmesan Spice Artichoke Spring Healthy

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small artichokes
1 lemon for acidulated water
1/4 cup extra-virgin olive oil
4 garlic cloves, sliced
2 cups chopped onion
1/2 teaspoon coarse sea salt, or to taste
1/2 teaspoon peperoncino flakes, or to taste
1 cup shredded pecorino (6 to 8 months old) or mild Cheddar
Recommended Equipment:
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a tight-fitting cover

Steps:

Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
After 10 minutes, the artichoke slices should be softening-if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.

BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)

Braised Artichokes With Pecorino (Carciofi Al Tegame) image

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009.

Provided by Manami

Categories Lemon

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs small artichokes
1 lemon for acidulated water
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 cups chopped onions
1/2 teaspoon coarse sea salt (to taste)
1/2 teaspoon spicy chili pepper flakes (peperoncini flakes)
1 cup shredded pecorino cheese (6 to 8 months old) or 1 cup mild cheddar cheese

Steps:

Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
Pour the olive oil into the skillet, and set it over medium heat.
Scatter the garlic and onion in the pan.
Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
Cook uncovered for more caramelization if you like.
Turn off the heat, and spread the artichokes out in the skillet bottom.
Scatter the shredded cheese evenly on top, and cover the pan.
Let it melt into the vegetables for several minutes before serving.