Italian Green Bean Artichoke Romano Gratin
This video shows how to make a delicious Italian green bean artichoke gratin. My friend Marie Marino is Italian, and she taught me this recipe. SOOO delicious!
How to Make Delicious Turkish Artichoke? ???? Healthy Vegetable Recipe With Olive Oil | It's So Easy
Today, we have a recipe for you that we absolutely love: Turkish Artichoke with Olive Oil!???? In this video, we demonstrate how to perfectly prepare one of the most admired dishes of Turkish cuisine – the artichoke. With just a few simple ingredients and steps, this recipe will teach you how to cook the best artichokes.
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TURKISH ARTICHOKES
3 artichoke hearts (Canned or in a jar is fine, they are sometimes called artichoke bottoms)
1 onion, roughly chopped
2 cups of diced and frozen potato, carrot, and pea mixture (alternatively, you can dice ½ carrot, ½ potato and 2 handfuls of peas for 3 artichoke hearts)
7 tablespoons extra virgin olive oil
1 teaspoon sugar (or balsamic vinegar, molasses)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup of water
To garnish,
Extra virgin olive oil
Lemon juice, freshly squeezed
2 sprigs of dill, leaves picked (and even the seeds on the plant if you are lucky)
• Put your pressure cooker on high heat and pour in the olive oil.
• Wait until the olive oil becomes more fluid. This way you will know the oil and pan are ready for cooking.
• As a starting ingredient for many Turkish dishes, add the onions and sauté for 2 minutes.
• Pour in the potato, carrot, and pea mixture and stir.
• Place the artichokes in the pan and don’t let them sit on the vegetables. Be brave and push them under the vegetables so they can get the heat of the pan.
• Add the salt, freshly ground black pepper and sugar. Sugar is very common in salty dishes to balance the taste.
• Mix together the ingredients and spoon some vegetables onto the artichoke hearts.
• Pour half a cup of hot water in the pressure cooker and set the pressure for vegetables.
• When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat.
• Cook for 5 minutes and release the pressure by removing the lid or putting the pan under running cold water.
• Place in a dish and don’t forget to pour the juice over them.
• To garnish, sprinkle with dill and drizzle some more olive oil. Last but not least squeeze a lemon and enjoy with a glass of cold, lemon water.
Green Bean & Artichoke Casserole- Martha Stewart
An updated take on the classic holiday side, we added artichokes to your favorite green bean casserole.
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Canned Artichoke Hearts with Parmesan Breadcrumb Topping
Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Breadcrumb Topping.
RECIPE:
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Authentic Greek Fasolakia | Green Beans and Potatoes
Authentic Greek Fasolakia is a family favourite and can easily be adjusted to add chicken, beef, or pork!
Recipe:
Ingredients
¼ cup olive oil
1 yellow onion, chopped
1 lbs green beans, washed and ends trimmed
1 large can whole tomatoes
4-5 russet potatoes, peeled and sliced into wedges
3 tbsp salt
1 bunch of fresh dill, chopped
Instructions
In a large pot over medium-high heat, add the olive oil and let it heat up.
Add the chopped onion and sauté them until they’re translucent.
Add the green beans and the potatoes.
Drain the can of tomatoes in a medium bowl, and using your hand or a potato masher, crush the tomatoes until they resemble more of a tomato sauce.
Add 2 ½ c of water to the pot, cover and let it cook over low-medium heat for 35 minutes.
Check the potatoes and the green beans and make sure they’re cooked through, then add the salt (1 tbsp at a time and check for flavour).
Once it is seasoned to your liking, add the dill.
Serve with your favourite bread and enjoy!
To add protein
Sautee the meat of your choice in a large pan with olive oil, salt, pepper, and oregano. Cook on medium-high until the outside gets crispy and golden.
This works great with chicken legs, breasts, or pork chops. Once they have been flipped once and each side is golden brown (about 3-4 minutes on each side), add the meat to the pot of Fasolakia before you leave it to cook and add an additional cup of water to the large pot.
Cook as you would the regular Fasolakia and once the beans and potatoes are tender, check the meat to make sure it’s cooked through then serve and enjoy!
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Italian Pasta with Artichokes, Peas, Onions and Fava Beans | PIATTO RECIPES Italian Cooking Recipe
An Italian pasta with artichokes, peas, broad beans (fava beans) and onions. This Italian Pasta recipe is inspired by the mix vegetables classic called 'Vignarola Romana' —a dish is traditional to Roman cuisine. We'll first show you how to make the mix vegetables. Then, as a bonus, we'll show you how to turn this vegetable side into a quick and healthy vegetarian pasta recipe.
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In this PIATTO™ video recipe, we present:
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Italian Pasta with Artichokes, Peas, Onions and Fava Beans
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Fava, peas, artichokes, spring onions, lettuce and mint: This mix vegetables recipe is a traditional Roman dish. Called 'Vignarola Romana' in Italian, it takes its name from the various spring veggies that grow between the grape vines in early spring. The Italian farmers would harvest those vegetables and create this delicious dish.
As a bonus, you'll learn how to make a pasta with these veggies featuring a delicious pecorino cheese sauce. Why? Pecorino cheese and fava beans are a classic Italian combination!
INGREDIENTS
fava beans (broad beans): 9 oz (250 g)
peas: 4 oz (120 g)
artichokes: 6+; fresh artichoke hearts or hearts from a can
romaine lettuce: several leaves (75 g)
spring onions: 2
mint: 4 leaves
extra virgin olive oil: 4 - 6 tbsp
salt and pepper: to taste
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