MINI ARTICHOKES RECIPES

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MINI ARTICHOKE BITES RECIPE - FOOD.COM



Mini Artichoke Bites Recipe - Food.com image

Make and share this Mini Artichoke Bites recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 48 serving(s)

Number Of Ingredients 14

1/3 cup sun-dried tomato
1/3 cup hot water
3 ounces pine nuts
1 egg, beaten
1 cup milk
1/4 cup olive oil
4 tablespoons Dijon mustard
14 ounces artichoke hearts, drained and finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, ground
1 cup asiago cheese, shredded

Steps:

  • Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 51.7, FatContent 2.7, SaturatedFatContent 0.4, CholesterolContent 5.1, SodiumContent 76.1, CarbohydrateContent 5.8, FiberContent 0.7, SugarContent 0.3, ProteinContent 1.5

PAN-ROASTED BABY ARTICHOKES RECIPE - NYT COOKING



Pan-Roasted Baby Artichokes Recipe - NYT Cooking image

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

24 baby artichokes, about 3 pounds
Juice of 1 lemon
Olive oil
Salt
pepper
Red pepper flakes
4 garlic cloves, chopped fine
3 tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving

Steps:

  • Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
  • In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
  • Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

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  • Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature.
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