cooking.nytimes.com
Fried Artichokes Recipe
These deserve to be served as a separate course, eaten with your fingers The basic method is the same for French fries — the first frying cooks and the second, hotter frying crisps Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here
salt, black pepper, lemons, globe artichokes
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Baked Stuffed Artichokes Recipe | SimplyRecipes.com
Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
globe artichokes, lemon, bread, parmesan cheese, parsley, cloves, oregano, olive oil, black pepper, bay leaf
cooking.nytimes.com
Baked Orzo With Artichokes and Peas Recipe
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
olive oil, juice, globe artichokes, garlic, orzo, peas, parsley, dill, parmesan
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Artichoke Soup Recipe | SimplyRecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
artichokes, butter, leek white, garlic, shallots, yukon gold, chicken stock, bay leaf, thyme, parsley, black peppercorns, cream
cooking.nytimes.com
Artichoke and Spinach Gratin Recipe
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
butter, yellow onion, spinach, globe artichokes, eggs, thyme, flat parsley, crema, nutmeg, parmesan, breadcrumbs, leek white, heavy cream
cooking.nytimes.com
Provençal Artichoke Ragout Recipe
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
baby artichokes, lemon, olive oil, spring onions, celery, red bell peppers, garlic, tomatoes, water, thyme leaves, bay leaf, parsley, lemon juice
