Category Archives: artichokes

Wine Sautéed Baby Artichokes

IMG_4712

Fresh artichokes are probably one of my favorite vegetables and baby artichokes are even better than the larger version of this funny looking vegetable. Tender and mild with a slightly nutty flavor, you can eat them whole without having to worry the prickly choke in their center. And fresh artichokes are nothing like the canned or pickled ones most people are more familiar with.

There are so many ways you can use fresh baby artichokes but my favorite way is a simple preparation with a few herbs, some lemon juice and a bit of white wine. This recipe is a classic that I adapted from Gourmet Magazine and it really doesn’t get much simpler than this. For the best flavor, choose fresh, firm and brightly colored artichokes. You can use whatever dried herbs you have on hand. The most important thing, however, is to go light on the herbs since you want to be able to enjoy the taste of the artichokes.

WINE SAUTEED BABY ARTICHOKES

8 baby artichokes

1 tablespoon all-purpose flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

2 garlic cloves, minced

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried basil, crumbled

2 tablespoons fresh lemon juice

1 cup dry white wine

1/8 teaspoon dried hot red pepper flakes

  • Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes.
  • In a small bowl toss the artichokes with the flour and salt and black pepper to taste.
  • Heat the oil in a large heavy skillet set over moderate heat until it is hot but not smoking
  • Add the garlic and cook until it has softened.
  • Add the artichokes and sauté them over moderately high heat, stirring occasionally, for 6 minutes.
  • Stir in the oregano, basil and the lemon juice and cook the mixture, stirring, for 1 minute.
  • Add the wine and the red pepper flake and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender.
  • Uncover and boil over high heat for 1 minute or until it is thickened slightly.

Serves 4

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Ricotta & Artichoke Pasta

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

What makes an already fast dinner even faster? Cooking the entire dish in one pan and that is exactly what you have with this recipe that has been adapted from Cooking Light. The fresh pasta cooks quickly right in the skillet with the vegetables and the cheese. Easy peasy and oh so tasty. Enjoy!

RICOTTA & ARTICHOKE PASTA

1 tablespoon olive oil
1 cup prechopped onion
8 ounces mushrooms, sliced
4 garlic cloves, sliced
2 1/2 cups low sodium chicken broth
1 1/2 cups artichokes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 – 14.5 ounce can tomatoes
9 ounces fresh fettuccine
1/2 cup ricotta cheese
3 ounces fresh mozzarella cheese, torn into small pieces
1/4 cup torn fresh basil
  •  Preheat broiler to high.
  •  Heat a large skillet over medium-high heat. Add the oil and swirl to coat.
  • Add the onions, mushrooms, and garlic to pan and cook for 7 minutes, stirring occasionally.
  • Add the chicken broth, the artichokes, salt, pepper, tomatoes, and pasta to pan, and bring to a boil. Stir to combine.
  • Cover; reduce the heat, and simmer 8 minutes or until pasta is tender.
  • Remove the pan from the heat and dot the pasta mixture evenly with the ricotta and mozzarella cheeses.
  • Place pan under broiler. Broil mixture 2 minutes or until cheese melts.
  • Sprinkle evenly with basil.

Serves 4

Chicken w/ Artichokes in Creamy Mustard Sauce

IMG_2986

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

Chicken w/ Artichokes in Creamy Mustard Sauce

IMG_2986

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

Wine Sauteed Baby Artichokes

IMG_4712

Fresh artichokes are probably one of my favorite vegetables and baby artichokes are even better than the larger version of this funny looking vegetable. Tender and mild with a slightly nutty flavor, you can eat them whole without having to worry the prickly choke in their center. And fresh artichokes are nothing like the canned or pickled ones most people are more familiar with.

There are so many ways you can use fresh baby artichokes but my favorite way is a simple preparation with a few herbs, some lemon juice and a bit of white wine. This recipe is a classic that I adapted from Gourmet Magazine and it really doesn’t get much simpler than this. For the best flavor, choose fresh, firm and brightly colored artichokes. You can use whatever dried herbs you have on hand. The most important thing, however, is to go light on the herbs since you want to be able to enjoy the taste of the artichokes.

WINE SAUTEED BABY ARTICHOKES

8 baby artichokes

1 tablespoon all-purpose flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

2 garlic cloves, minced

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried basil, crumbled

2 tablespoons fresh lemon juice

1 cup dry white wine

1/8 teaspoon dried hot red pepper flakes

  • Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes.
  • In a small bowl toss the artichokes with the flour and salt and black pepper to taste.
  • Heat the oil in a large heavy skillet set over moderate heat until it is hot but not smoking
  • Add the garlic and cook until it has softened.
  • Add the artichokes and sauté them over moderately high heat, stirring occasionally, for 6 minutes.
  • Stir in the oregano, basil and the lemon juice and cook the mixture, stirring, for 1 minute.
  • Add the wine and the red pepper flake and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender.
  • Uncover and boil over high heat for 1 minute or until it is thickened slightly.

Serves 4

Parmesan-Artichoke Foccacia

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Because they tend to be time consuming (rather than hard) I don’t make yeasted breads often but focaccia is one of my exceptions. It is simultaneously crusty and chewy, slightly tangy yet it hosts other flavors well. And this time of year nothing tastes better alongside a hearty dish of chicken parmesan or chicken stew than a slice of focaccia.

The basis for this recipe comes from Williams Sonoma but I’ve taken the liberty of adding in two classic Italian ingredients, artichokes and parmesan cheese. The dough can be made either by hand or in a bread machine but I love to use my trusty Kitchen Aid stand mixer fitted with a dough hook. This takes all of the work out of making the dough.

PARMESAN-ARTICHOKE FOCACCIA

2 1/2 teaspoons active dry yeast

1/2 cup warm water (105 to 115 degrees)

1 1/2 cups milk

7 tablespoons olive oil, divided

5 cups all-purpose flour

2 teaspoons salt

1 – 14 ounce can artichoke hearts, drained, dried and halved

1 ounce hard parmesan cheese, shaved

Coarse sea salt

  • Combine the yeast and water in a small bowl, stir until dissolved and allow to stand until the mixture begins to foam, about 5 minutes.
  • Add the milk and 4 tablespoons of the olive oil and stir to combine.
  • Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook.
  • Add the yeast mixture and mix on low until a soft dough forms.
  • Increase the speed and knead until the dough becomes smooth and elastic, about 10 minutes.
  • Shape into a ball and place in a large oiled bowl.
  • Cover and allow to sit until the dough rises and has doubled in bulk, about 1 hour.
  • Evenly distribute 2 tablespoons of the remaining oil in a 15 x 10 x 1 inch jelly-roll pan.
  • Punch down the dough, transfer to the prepared pan and use your hands to flatten the dough until it completely covers the bottom of the pan.
  • Cover with plastic wrap again and allow to sit for 1 additional hour until the dough has once again doubled in bulk.
  • Preheat the oven to 450 degrees.
  • Using your fingertips, press down firmly into the dough to make dimples about 1 inch apart and 1 inch deep.
  • Drizzle the remaining oil over the surface of the dough.
  • Evenly distribute the artichokes and shaved parmesan over the top of the dough.
  • Sprinkle with sea salt.
  • Bake until golden brown, about 25 to 30 minutes.
  • Cut into squares and serve warm or cool.

Serves 8

Chicken w/ Artichokes in Creamy Mustard Sauce

IMG_2986

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

 

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