Best 2 Emmanuels Baked Artichoke Hearts Recipes

**Indulge in a Culinary Delight: Baked Artichoke Hearts with a Trio of Tempting Recipes**

Prepare to tantalize your taste buds with a culinary masterpiece: baked artichoke hearts. These delectable morsels, brimming with savory flavors and tender textures, are a true testament to the versatility of this Mediterranean gem. Embark on a culinary journey as we unveil three distinct recipes that showcase the multifaceted charm of baked artichoke hearts. From a classic rendition bursting with garlic and herbs to a tantalizing variation featuring a crispy Parmesan crust, each recipe promises a unique taste sensation. Get ready to elevate your culinary repertoire with this delightful ensemble of baked artichoke heart recipes.

Let's cook with our recipes!

TENDER ARTICHOKE HEARTS

Tender Artichoke Hearts image

Provided by Food Network

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 artichokes
1 lemon
Extra-virgin olive oil, for frying
2 eggs, beaten
All-purpose flour, for dredging
Salt

Steps:

Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

ROASTED ARTICHOKE HEARTS PROVENCAL

Roasted Artichoke Hearts Provencal image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

Preheat the oven to 425 degrees F.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Tips:

Choose high-quality artichoke hearts: Look for artichoke hearts that are firm and have a light green color. Avoid any that are brown or have a slimy texture.
Marinate the artichoke hearts: Marinating the artichoke hearts in a mixture of olive oil, lemon juice, garlic, and herbs will help to infuse them with flavor and keep them moist during baking.
Use a variety of toppings: Feel free to get creative with your toppings. Some popular options include bread crumbs, Parmesan cheese, and chopped nuts.
Bake until golden brown: The artichoke hearts should be baked until they are golden brown and tender. This usually takes about 20-25 minutes.
Serve immediately: Baked artichoke hearts are best served immediately, while they are still hot and crispy.

Conclusion:

Emmanuel's baked artichoke hearts are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their crispy outer layer and tender, flavorful interior, these artichoke hearts are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting way to enjoy artichoke hearts, give this recipe a try. You won't be disappointed!