Best Emmanuels Baked Artichoke Hearts Recipes

Roasted Artichoke Hearts Provencal image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

Preheat the oven to 425 degrees F.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Emmanuel's Baked Artichoke Hearts image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper

Steps:

Preheat oven to 400 degrees F.
Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.