Giada De Laurentiis' Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network
Giada poaches artichokes in wine and herbs before grilling them and serving them with a garlic-infused anchovy butter sauce!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Grilled Artichokes with Bagna Cauda
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 servings
Ingredients
Grilled Artichokes:
1 cup dry white wine
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
Kosher salt
1 lemon, halved
2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled
1 tablespoon olive oil
Bagna Cauda:
1/4 cup olive oil
3 cloves garlic, smashed
1 teaspoon anchovy paste
3 tablespoons unsalted butter, cut into cubes
Kosher salt
Directions
For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
Serve the artichokes with the bagna cauda on the side for dipping.
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Giada De Laurentiis' Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network
Lemony Artichoke and Quinoa Salad
This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 cup quinoa
1 fresh lemon
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
freshly cracked pepper
1 13oz. can quartered artichoke hearts*
1 red bell pepper
1 cup chopped fresh parsley
1 15oz. can chickpeas
INSTRUCTIONS
1. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).
2. While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.
3. After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.
4. While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
5. Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.
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Artichoke Salad
This Balsamic artichoke heart salad is a great fall dish! The crunch of the fresh peppers and flavor of the parsley with the juice of the artichoke and punch of balsamic vinaigrette is quite the powerful flavor combination and so simple to make!
10 minute artichoke salad recipe
Artichoke Salad With Chickpeas
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Artichoke Salad INGREDIENTS:
✔️ 1 cup canned marinated artichokes
✔️ 1 tbsp basil, fresh
✔️ 1 cup cherry tomatoes
✔️ 1 can chickpeas
✔️ 1 shallot onion
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Fast 5 Min Artichoke Salad Recipe! #vegetarian #saladrecipes #salad #italianfoodrecipes
This easy artichoke salad recipe is ready in minutes! With only 5 ingredients this recipe is so simple to make and no cooking is needed!
Tools you will need these tools to make this recipe:
Cutting Board,
Paring Knife,
Measuring Spoons (Tablespoon, teaspoon, 1/8 teaspoon),
Measuring Cup (1/2 cup, one cup),
Small and Large Spoon,
Small bowl, and
Medium Sized Serving Bowl.
Main Ingredients
300 grams Canned Artichoke Hearts (398 ml can)
45 grams Pitted Black Olives (1/2 Cup)
120 grams Whole Grape Tomatoes (1 Cup)
6 grams Green Onion (1 Tablespoon)
3 grams Fresh Chopped Parsley Leave (1 Tablespoon)
Salad Dressing
2 tablespoons Extra Virgin Olive Oil
2 teaspoons Balsamic Vinegar
1/8 teaspoon Sea Salt
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Dried Oregano
INSTRUCTIONS
Main Salad
Wash and cut tomatoes in half using the cutting board. Place them in the medium-sized bowl.
Open and drain the can of pitted black olives. Add 45 grams (or 1/2 cup) to the salad bowl.
Open and drain a can of artichoke hearts. Cut into quarters and add them to the salad bowl.
Note that the artichokes used in this recipe are not marinated.
Wash the green onion and using the cutting board, cut into approximate 1/2 cm pieces and add to the salad bowl.
Finely chop the parsley leaves and sprinkle over the salad.
Salad Dressing
In a small bowl, mix the olive oil, balsamic vinegar, salt, black pepper and oregano. Drizzle dressing over the salad.
Mix salad, serve and enjoy!
Recipe Link:
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Raspberry or Blueberry Vinaigrette over Artichoke Heart Salad
Today I share with you some of my favourite Healthy Food Ideas including quick and easy breakfast, lunch and dinner recipes! I even take you along to my favourite place to eat out with friends - Mad Mex!