Best 3 Braised Meatballs With Artichokes And Fennel Recipes
**Braised Meatballs With Artichokes And Fennel: A Symphony Of Mediterranean Flavors**
Embark on a culinary journey to the heart of the Mediterranean with this enticing recipe for braised meatballs with artichokes and fennel. This delectable dish is a harmonious blend of classic Italian flavors, featuring tender and flavorful meatballs nestled in a savory broth infused with the vibrant aromas of artichokes, fennel, and a medley of aromatic herbs. Whether you're a seasoned chef or a home cook seeking a taste of authentic Italian cuisine, this recipe promises an unforgettable dining experience.
The journey begins with crafting succulent meatballs using a combination of ground beef, pork, and veal, ensuring a rich and complex flavor profile. These meatballs are then gently browned and set aside, awaiting their immersion in a flavorful broth.
The aromatic foundation of this dish is crafted using a combination of olive oil, fennel, celery, carrots, and onions, sautéed until softened and fragrant. A splash of white wine adds a touch of acidity and depth to the broth, while chicken broth provides a savory base.
As the broth simmers, the artichokes make their appearance, lending a delicate and earthy note to the dish. These tender hearts of artichokes are gently cooked until they retain a slight bite, preserving their unique texture and flavor.
The meatballs, now browned and brimming with flavor, are lovingly nestled into the aromatic broth, where they braise gently, absorbing the essence of the surrounding ingredients. As the meatballs simmer, they release their savory juices, further enriching the broth with their delectable flavors.
Once the meatballs have reached tender perfection, the dish is ready to be served, inviting you to savor the harmonious blend of flavors and textures. The tender meatballs, infused with the intoxicating aromas of fennel and artichokes, are the centerpiece of this dish, while the flavorful broth, enriched with the essence of the vegetables and herbs, provides a symphony of Mediterranean flavors.
Accompany this delectable dish with a side of crusty bread to soak up the tantalizing broth, or serve it over a bed of steamed rice to create a hearty and satisfying meal. Whether you're entertaining guests or simply seeking a taste of authentic Italian cuisine, this recipe for braised meatballs with artichokes and fennel promises an unforgettable culinary experience.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
BRAISED FENNEL AND ARTICHOKES
This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
- Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
- Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.
ROMAN-STYLE BRAISED FENNEL
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.
Provided by Kay Chun
Categories vegetables
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
- Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
- Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process go much smoother.
- Use Fresh Ingredients: The fresher your ingredients, the better your meatballs will taste. If possible, use organic or local ingredients.
- Brown the Meatballs Well: Browning the meatballs before braising them will help to develop their flavor and give them a nice crust.
- Don't Overcrowd the Pan: When browning the meatballs, don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a Good Braising Liquid: The braising liquid is what will give your meatballs their flavor. Use a flavorful liquid, such as chicken broth or beef broth.
- Simmer the Meatballs: Simmer the meatballs in the braising liquid for at least 30 minutes, or until they are cooked through.
- Serve Hot: Serve the meatballs hot, over rice or pasta, or with a side of vegetables.
Conclusion:
Braised Meatballs with Artichokes and Fennel is a delicious and hearty dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the artichokes and fennel add a nice touch of sweetness and crunch. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. For example, you can add more or less garlic, or you can use a different type of braising liquid. So next time you're looking for a quick and easy weeknight meal, give Braised Meatballs with Artichokes and Fennel a try. You won't be disappointed!
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