**Artichokes Braised with Prosciutto and Cream: A Culinary Journey of Flavors**
Indulge in the exquisite flavors of artichokes braised with prosciutto and cream, a dish that combines the delicate heartiness of artichokes with the salty savoriness of prosciutto and the velvety richness of cream. This culinary masterpiece offers a delightful balance of textures and tastes, making it a perfect addition to any meal. Whether you're looking for an elegant appetizer or a satisfying main course, this recipe provides step-by-step instructions to guide you through the process of creating this delectable dish. Additionally, the article features a collection of equally enticing recipes, including grilled artichokes with lemon-herb butter, artichoke and spinach dip, and artichoke fritters. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
BRAISED ARTICHOKES
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
ARTICHOKES WITH PROSCIUTTO AND CREAM
This is a recipe from the Los Angeles Times by Russ Parsons. I saw this while flipping through the Food section at the airport and It caught my eye because my husband absolutely loves artichoke dip and I thought I might try something a little different. This is definitely fancier, but very good.
Provided by Reed5426
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim artichokes and quarter them lengthwise.
- Place into bowl of water with a tbsp vinegar or lemon juice.
- Melt butter in large skillet.
- add prosciutto and shallots until softened Drain artichokes and put into pan.
- add thyme, water.
- cover skillet, cook until tender (about 12 minutes).
- shake covered pan occasionally, adding more water if necessary.
- when artichokes are easily pierced with knife, remove lid and raise the heat to high.
- cook until moisture evaporates, and artichokes sizzle.
- remove from heat, cool a bit.
- add cream, return to medium heat.
- season with pepper.
- serve warm.
Nutrition Facts : Calories 248.7, Fat 17.1, SaturatedFat 10.6, Cholesterol 56, Sodium 239.8, Carbohydrate 22.1, Fiber 10.7, Protein 7.2
ARTICHOKE-PROSCIUTTO GRATIN
Categories Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
Yield Makes12 first-course servings
Number Of Ingredients 7
Steps:
- Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
LEMON BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.
EASY BRAISED ARTICHOKES
Provided by Sunny Anderson
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
Provided by littleturtle
Categories One Dish Meal
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
- Cover and cook on LOW for 8 hours.
- Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
- Return the chops to the pot and coat with sauce.
Nutrition Facts : Calories 462.9, Fat 25.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 227.9, Carbohydrate 12.8, Fiber 7.4, Sugar 1.9, Protein 45.2
BRAISED CHICKEN WITH ARTICHOKES AND PEAS
Categories Chicken Herb Onion Poultry Vegetable Braise Sauté Quick & Easy Dinner Artichoke Pea Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).
- Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.
- Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.
Tips:
- Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves. Avoid any that are bruised or have brown spots.
- Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim the leaves, removing the tough outer leaves and leaving only the tender inner leaves.
- Soak the artichokes in acidulated water: This helps to prevent the artichokes from discoloring. Add 1 tablespoon of lemon juice or vinegar to a bowl of cold water and soak the artichokes for 15 minutes before cooking.
- Cook the artichokes until tender: The artichokes should be cooked until they are tender when pierced with a fork. This usually takes about 20-30 minutes.
- Serve the artichokes with your favorite dipping sauce: A simple lemon-butter sauce or aioli sauce is a great option.
Conclusion:
Braised artichokes with prosciutto and cream is a delicious and elegant dish that is perfect for a special occasion. The artichokes are tender and flavorful, and the prosciutto and cream add a touch of richness and luxury. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special appetizer or side dish, give this recipe a try. You won't be disappointed!
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