Best 6 Baked Artichokes With Coddled Eggs Nicoise Recipes
Indulge in the delectable flavors of Nicoise-inspired baked artichokes, a symphony of textures and tastes. This culinary masterpiece combines the savory richness of artichokes, the delicate creaminess of coddled eggs, and the vibrant freshness of a classic Nicoise salad. Embark on a culinary journey as we explore the unique flavor profiles of each recipe, unlocking the secrets to creating this exquisite dish. Discover how to select the perfect artichokes, achieve the ideal tenderness, and craft a velvety coddled egg nestled within the artichoke's heart. Learn the art of preparing a vibrant Nicoise salad, featuring tender green beans, crisp potatoes, juicy tomatoes, and briny olives, all harmoniously united by a zesty vinaigrette. Unlock the secrets to a perfect Nicoise-inspired baked artichoke, a dish that will tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
"NO FUSS" EASY BAKED ARTICHOKES
This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
Provided by sofie-a-toast
Categories Artichoke
Time 1h5m
Yield 1 artichoke, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
- Spread artichoke petals open as far as possible without snapping.
- Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
- Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
- Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
- Remove from oven and remove wrapping.
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
BAKED ARTICHOKES WITH CODDLED EGGS NICOISE
This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event, as in this recipe which makes for a dramatic presentation for eggs.
Provided by ngibsonn
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a large, sharp knife, slice one third off the top of each artichoke.
- Pull off the outer leaves and discard them.
- Break the artichoke stems off at the base, then trim about 1/4 inch from the base.
- Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
- Place the artichokes in it and pour the wine and water over them.
- Bring to a boil, then reduce the heat, cover and cook gently for 15-20 minutes or until just tender; test the base of each artichoke with the point of a knife.
- Remove the artichokes from the casserole, reserving the cooking liquid.
- Leave the artichokes to cool, placing them upside down to drain off any liquid.
- Preheat the oven to 400° F.
- To create a central cavity in each artichoke, pull out the small inner leaves, then use a teaspoon to scrape out the fibrous choke.
- Place the artichokes in a baking dish and crack an egg into the center of each one.
- Season generously with salt and pepper and bake in the oven for 5 minutes, or until the eggs are lightly set.
- Meanwhile, make the sauce: Reheat the cooking liquid, then add the cream and boil for 5 minutes.
- Stir in the tomatoes and basil and season to taste.
- Place each artichoke on a serving plate, coat lightly with the sauce and serve immediately.
Nutrition Facts : Calories 352.4, Fat 25.7, SaturatedFat 14.4, Cholesterol 281.4, Sodium 210.1, Carbohydrate 17, Fiber 7.3, Sugar 1.5, Protein 11.7
Tips:
- Choose the freshest artichokes you can find. Look for artichokes that are heavy for their size and have 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 from the center.
- Steam the artichokes until they are tender. This will take about 15-20 minutes. You can also bake the artichokes, which will take about 30-40 minutes.
- Make the coddled eggs while the artichokes are cooking. Simply crack the eggs into a ramekin or small bowl and season with salt and pepper. Cover the ramekin with plastic wrap and microwave on high for 1-2 minutes, or until the eggs are cooked to your liking.
- Serve the artichokes and coddled eggs together. Drizzle the artichokes with olive oil and lemon juice and sprinkle with chopped parsley. Serve the coddled eggs on top of the artichokes.
Conclusion:
Baked artichokes with coddled eggs nicoise is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The artichokes are tender and flavorful, and the coddled eggs are rich and creamy. This dish is also very versatile, and you can add other ingredients, such as roasted vegetables, grilled shrimp, or smoked salmon, to create a more hearty meal.
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