Best 3 Baby Artichokes With Potatoes Garlic Olives And Shrimp Recipes
**Unveil the Mediterranean Delight: Baby Artichokes with Potatoes, Garlic, Olives, and Shrimp**
Embark on a culinary journey to the heart of the Mediterranean with this tantalizing dish of baby artichokes. Prepared with a symphony of flavors, this delectable dish combines the tender baby artichokes, roasted potatoes, aromatic garlic, succulent shrimp, and briny olives. Experience the perfect balance of textures and flavors as each bite offers a medley of crispy, soft, and juicy sensations. This recipe is not only a feast for the taste buds but also a visual masterpiece, showcasing the vibrant colors of the fresh vegetables and seafood. So, gather your ingredients and let's dive into the Mediterranean culinary adventure!
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SAUTEED BABY ARTICHOKES
This recipe comes to us courtesy of chef and author James Peterson.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
- Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
- Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.
BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP
Steps:
- 1. Prepare arichokes by trimming stem, cutting off pointed tips removing rough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into bowl of cold water with about 10 percent vinegar or lemon juice. 2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers. 3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Choose the right artichokes: Look for small, tender baby artichokes with tightly closed leaves.
- Prepare the artichokes properly: Trim the stems and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
- Cook the artichokes gently: Steaming or boiling the artichokes is the best way to preserve their delicate flavor and texture.
- Use fresh, high-quality ingredients: The flavor of this dish is all about the quality of the ingredients. Use fresh, flavorful potatoes, garlic, olives, and shrimp.
- Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Cook the shrimp just until it is pink and opaque.
Conclusion:
This baby artichokes with potatoes, garlic, olives, and shrimp is a flavorful and colorful dish that is perfect for a special occasion. The artichokes are tender and flavorful, the potatoes are creamy, and the garlic, olives, and shrimp add a delicious briny flavor. This dish is sure to impress your guests.
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