ROASTED ARTICHOKE RECIPE RECIPES

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ROASTED ARTICHOKE SALAD RECIPE | INA GARTEN | FOOD NETWORK



Roasted Artichoke Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

BEST CRISPY PARMESAN ROASTED ARTICHOKE HEARTS RECIPE-HOW ...



Best Crispy Parmesan Roasted Artichoke Hearts Recipe-How ... image

Crispy Parmesan Roasted Artichoke Hearts are the new kale chips.

Provided by Rian Handler

Categories     appetizers

Total Time 20 minutes

Prep Time 0S

Cook Time 18 minutes

Yield 10

Number Of Ingredients 8

cans artichoke hearts, drained and pat dry
1/4 c. flour
kosher salt
Freshly ground black pepper
2 Eggs, beaten
1/2 c. parmesan, grated
1/2 c. panko breadcrumbs
Caesar dressing for dipping

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, season flour with salt and pepper. Toss in artichokes until well-coated. In small bowl, add beaten eggs. In another small bowl, mix together salt, pepper, Parmesan, and Panko. Dredge first in eggs, then in Parmesan-Panko mixture. Roast artichokes until crispy and olden, 15-18 minutes. Serve with Caesar.

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