Indulge in a culinary symphony of flavors with our exquisite Artichoke, Chanterelle, and Cipollini Sauté. This delectable dish tantalizes the palate with a harmonious blend of savory, earthy, and subtly sweet notes. Marinated artichoke hearts, tender chanterelle mushrooms, and sweet cipollini onions dance together in a symphony of textures and flavors. Pan-seared to perfection, each ingredient retains its unique character while contributing to the overall gustatory masterpiece. Finished with a touch of white wine and fresh herbs, this sauté is a testament to the art of simplicity and the magic of fresh, seasonal ingredients. Accompany it with grilled meats or fish, or savor it as a standalone vegetarian delight. Dive into our curated collection of recipes and discover variations that cater to your culinary preferences and dietary needs, including a vegan-friendly option that showcases the versatility of this dish.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
CHICKEN ARTICHOKE CASSEROLE
This is a family favorite. My mother found this recipe years ago and it's so delicious.
Provided by Bev
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
- Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
- Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 20.7 g, Cholesterol 142.7 mg, Fat 42.5 g, Fiber 1.5 g, Protein 43.5 g, SaturatedFat 11.9 g, Sodium 1075.6 mg, Sugar 0.9 g
15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES
This Italian favorite is usually much more time-intensive to prepare, but our version puts the entire meal on your table in 15 minutes flat. Boiling water in a skillet rather than a large pot cuts down prep time dramatically and thin angel hair pasta cooks in only a few minutes. Capers and white wine create an intensely flavorful sauce that makes this quick chicken dinner anything but boring.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
- Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
- Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
- At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
- Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
- Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
ARTICHOKE, CHANTERELLE, AND CIPOLLINI SAUTé
Make and share this Artichoke, Chanterelle, and Cipollini Sauté recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves.
- Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
- Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
- Set aside.
- Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
- Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
- Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
- Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender.
- Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender.
- Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.
Nutrition Facts : Calories 182.1, Fat 6, SaturatedFat 2.5, Cholesterol 9.5, Sodium 432.9, Carbohydrate 25.1, Fiber 9.7, Sugar 3, Protein 8.3
FETTUCCINE WITH ARTICHOKES
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.
Categories Cheese Citrus Dairy Herb Onion Pasta Vegetable Sauté Quick & Easy Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
- While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use fresh ingredients: Fresh artichokes, chanterelles, and cipollini onions are essential for this recipe. If you can't find fresh chanterelles, you can substitute another type of mushroom, such as shiitake or oyster mushrooms.
- Clean the artichokes thoroughly: Artichokes can be quite dirty, so it's important to clean them thoroughly before cooking. To do this, remove the tough outer leaves and choke from the artichoke. Then, cut the artichoke in half and scoop out the fuzzy center.
- Sauté the vegetables in batches: If you try to sauté all of the vegetables at once, they will steam instead of brown. To prevent this, sauté the vegetables in batches, making sure to give each batch plenty of room in the pan.
- Use a good quality white wine: The white wine used in this recipe should be a dry wine with a good acidity. A Sauvignon Blanc or Pinot Grigio would be a good choice.
- Don't overcook the vegetables: The vegetables should be tender but still have a little bit of bite to them. If you overcook them, they will become mushy.
Conclusion:
This artichoke, chanterelle, and cipollini sauté is a delicious and elegant dish that is perfect for a special occasion. The artichokes, chanterelles, and cipollini onions are all sautéed in a flavorful white wine sauce, and the dish is finished with a sprinkling of fresh herbs. This dish is sure to impress your guests, and it is also a great way to use up any leftover artichokes, chanterelles, or cipollini onions that you may have.
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