Best 4 Artichoke Piccata Recipes
**Indulge in a Culinary Symphony: Artichoke Piccata and Its Exquisite Variations**
Prepare to embark on a culinary journey where flavors dance and textures tantalize your taste buds. Artichoke Piccata, a delectable dish originating from the vibrant culinary traditions of Italy, takes center stage. This classic recipe showcases marinated artichoke hearts elegantly coated in a golden-brown crust, sautéed to perfection, and bathed in a luscious lemon butter sauce.
Beyond the traditional Artichoke Piccata, this article presents a symphony of variations, each adding a unique twist to this beloved dish. Discover the delightful Artichoke Piccata with Crispy Prosciutto, where the salty, crispy prosciutto adds a savory dimension to the artichokes. For a touch of Mediterranean flair, explore the Artichoke Piccata with Sun-Dried Tomatoes and Kalamata Olives, where the sun-kissed tomatoes and briny olives bring a vibrant burst of flavor.
If you prefer a creamy indulgence, the Artichoke Piccata with Creamy Lemon Sauce offers a rich and velvety sauce that perfectly complements the tender artichoke hearts. Spice enthusiasts will find solace in the Artichoke Piccata with Spicy Arrabiata Sauce, where the vibrant heat of the arrabiata sauce creates a delightful contrast to the artichokes' mildness.
And for those who appreciate a fusion of flavors, the Artichoke Piccata with Asian Dipping Sauce introduces a harmonious blend of soy sauce, rice vinegar, and sesame oil, resulting in a tantalizing sweet and tangy experience.
Whether you are a seasoned culinary enthusiast or a novice cook eager to explore new flavors, this article provides a comprehensive guide to mastering Artichoke Piccata and its enticing variations. Each recipe is meticulously crafted to ensure a delectable and memorable dining experience. So, prepare to embark on a culinary adventure and savor the exquisite flavors of Artichoke Piccata in all its glorious forms.
CHICKEN PICCATA WITH ARTICHOKE HEARTS
After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.
Provided by JAMMINMARTIN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
- Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
- Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
- Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS RECIPE - (4.5/5)
Provided by Belinda
Number Of Ingredients 13
Steps:
- Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller Episode: Spring Fling Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package directions.
ARTICHOKE PICCATA
Curb that lemony piccata craving with this vegetarian comfort food.
Provided by evostoplight
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.
- Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.
- Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 48.2 g, Cholesterol 62.5 mg, Fat 26.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.6 g, Sodium 950.4 mg, Sugar 1.2 g
Tips:
- Choose fresh artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
- Trim the artichokes properly: Cut off the stem and the top inch of the artichoke. Then, use a sharp knife to remove the tough outer leaves.
- Soak the artichokes in lemon water: This will help to prevent them from browning.
- Cook the artichokes until they are tender: You can boil them, steam them, or roast them. The cooking time will vary depending on the method you choose.
- Make sure the sauce is flavorful: The sauce is what really makes this dish special. Use a combination of fresh herbs, lemon juice, and white wine to create a sauce that is both tangy and savory.
- Serve the artichoke piccata immediately: This dish is best enjoyed when it is hot and fresh.
Conclusion:
Artichoke piccata is a delicious and elegant dish that is perfect for a special occasion. It can be made with fresh or frozen artichokes, and the sauce can be tailored to your own taste. Whether you serve it as an appetizer or a main course, this dish is sure to impress your guests.
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