KUMQUAT'S ROASTED ARTICHOKE HEARTS
A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
- Mix gently with olive oil and garlic slices.
- Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
- To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
- Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
- Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
- When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
- Bake for 15 minutes or so until warm and cheese has melted.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 2.6, Cholesterol 10, Sodium 370.8, Carbohydrate 31.7, Fiber 19, Sugar 2.8, Protein 9.4
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sahin hossen
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the sweet and sour flavor of the kumquats.
MD.sohel. S.s
[email protected]I'm a vegetarian, so I used tofu instead of chicken. The dish was still very flavorful.
Abdulla Fatah
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Franco Wildlife
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the unique flavor of the kumquats.
Hs habib Hossain
[email protected]I'm allergic to citrus fruits, so I omitted the kumquats. The dish was still delicious.
ryker bennett
[email protected]I didn't have any kumquats, so I used oranges instead. The dish still turned out great!
Owais Gill
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler artichoke heart recipes in the future.
Abdulaziz Roghani
[email protected]I followed the recipe exactly, but my kumquats were really sour. The dish ended up being too tart for me.
wakil khan
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it without the kumquats.
Janeth Sweeney
[email protected]I'm always looking for new ways to cook artichoke hearts, and this recipe is a great one. The kumquats add a really unique flavor.
Larry Maxfield
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Rick Aerni
[email protected]I love the combination of sweet and savory in this dish. The kumquats add just the right amount of sweetness to balance out the artichoke hearts.
Allah Bux
[email protected]This dish is a great way to use up leftover artichoke hearts. I always have a few extra in the fridge, and this is a delicious way to use them up.
The Cringe YouTuber
[email protected]I wasn't sure how the kumquats would taste with the artichoke hearts, but I was pleasantly surprised. They complemented each other perfectly.
sadiqullah Achakzai
[email protected]This recipe was easy to follow and the end result was delicious. I served it with a side of roasted potatoes and it was a hit with my family.
edwardn khuwait
[email protected]I've never cooked with kumquats before, but I'm so glad I tried this recipe. They added a really unique flavor to the dish.
Debbie Martin
[email protected]This dish was a delightful surprise! The roasted artichoke hearts had a wonderful smoky flavor, and the kumquats added a touch of sweetness and acidity. I'll definitely be making this again.