Best Ham Artichoke Lemon Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICE AND ARTICHOKE PILAF



Rice and Artichoke Pilaf image

Make and share this Rice and Artichoke Pilaf recipe from Food.com.

Provided by Dominick and Amanda

Categories     Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/2 cup shallot, chopped
2 cups long-grain rice
1 (14 ounce) can artichoke hearts, drained and chopped
2 cups vegetable broth
1/2 cup dry white wine
salt and pepper, to taste
parsley, to taste

Steps:

  • Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
  • Add rice and stir to coat.
  • Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
  • Bring to a boil. Cover and reduce heat to low.
  • Cook until rice is tender and absorbs liquid, about 18 minutes.
  • Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.

Nutrition Facts : Calories 263.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 371, Carbohydrate 47.9, Fiber 3.4, Sugar 1.5, Protein 6

ROASTED ARTICHOKES WITH RICOTTA AND PEAS



Roasted Artichokes With Ricotta and Peas image

The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.

Provided by Melissa Clark

Categories     vegetables, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
2 tablespoons extra-virgin olive oil, more for garnish
1/2 teaspoon kosher salt, more to taste
1 cup fresh peas (from about 1 pound of peas in the pod) or frozen peas
2 cups fresh ricotta cheese
Finely grated zest from 1 lemon
1/4 cup torn mint or dill, or a combination
Flaky sea salt, to taste
Fresh lemon juice, to taste
Crostini, for serving (optional)

Steps:

  • Heat oven to 375 degrees.
  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
  • Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
  • Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
  • In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Related Topics