ROASTED ARTICHOKES GIADA RECIPES

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SIMPLY ROASTED ARTICHOKES | ALLRECIPES



Simply Roasted Artichokes | Allrecipes image

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories     Everyday Cooking    Vegetarian

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 1 hours 20 minutes

Yield 4 artichokes

Number Of Ingredients 5

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  • Slightly separate the artichoke leaves with your hands.
  • Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  • Drizzle each artichoke with olive oil.
  • Press 1 clove of garlic into the center of each artichoke and season with salt.
  • Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  • Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, CarbohydrateContent 19.3 g, FatContent 13.8 g, FiberContent 8.9 g, ProteinContent 5.5 g, SaturatedFatContent 1.9 g, SodiumContent 253.2 mg, SugarContent 2 g

NONNA'S ARTICHOKES RECIPE - GIADA DE LAURENTIIS | FOOD & WINE



Nonna's Artichokes Recipe - Giada De Laurentiis | Food & Wine image

Giada De Laurentiis's nonna Luna was a great cook, and the star chef loves her artichokes, which are quickly braised in a mix of garlic and anchovies, then broiled with Parmesan bread crumbs. Slideshow:  More Giada De Laurentiis Recipes 

Provided by Giada De Laurentiis

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 11

1 lemon, halved
4 medium artichokes
Extra-virgin olive oil
3 garlic cloves
6 anchovy fillets, minced
1/2 cup plain dry bread crumbs
1/3 cup grated Parmigiano-Reggiano
Salt
Pepper
1/2 cup pitted kalamata olives, minced
1/2 tablespoon capers, rinsed and minced

Steps:

  • Squeeze the juice from 1 lemon half into a bowl of water. Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top 1 inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Rub with the remaining lemon half and add to the bowl of lemon water.
  • Preheat the oven to 400°. In a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes. Drain well and pat dry.
  • Lightly oil a ceramic baking dish. In a skillet, heat 1/2 cup of oil. Add the garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic. Add the anchovies and stir until dissolved. Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until lightly browned, 3 minutes; transfer the artichokes cut side up to the baking dish. Let the garlic-anchovy oil cool slightly.
  • In a bowl, mix the bread crumbs and cheese. Stir in the garlic-anchovy oil and season very lightly with salt and pepper. In another bowl, mix the olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the bread crumbs. Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes, then serve.

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