Baked Artichoke Hearts Recipe
Delicious appetizer idea that couldn't be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
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Preparing Artichokes - Martha Stewart's Cooking School
Martha demonstrates a simple way to prepare an artichoke for steaming.
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Easy Baked Artichoke
Here is what you'll need!
Ingredients:
artichoke
lemon
olive oil
salt
pepper
minced garlic
parsley
parmesan
Directions:
Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and parmesan, make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Bake at 425°F/220°C for 1 hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
Artichoke chicken bake
A sure-fire way to please the whole family, this chicken and artichoke bake is delicious.
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ARTICHOKE 101 | how to cook and eat artichokes
Learn how to cook and eat artichokes! I'll also show you how to shop for, store and prepare your artichokes. I love to steam artichokes. This is the easiest way to cook them and is perfect for a beginner.
An artichoke is an immature flower bud of a thistle plant. They are a round green vegetables made up of lots of leaves tightly packed together.
They have great health benefits; high in fiber, rich in antioxidants and offer a good amount of Vitamin C. I will link to some artichoke recipes below. Enjoy!
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HOW TO COOK ARTICHOKES
3-4 artichokes, trimmed
1 tbsp extra virgin olive oil
1/2 lemon
filtered water
3-4 artichokes
1 tablespoon olive oil
1/2 lemon
filtered water
salt and pepper to taste
Instructions
Was artichokes under cold water. Trim the bottom of the stem and pull off any tough leaves near the bottom of the artichoke.
Using a scissor, trim off the thorny portion of each leaf. This will be about 1/4-1/3 of the leaf.
Using a sharp knife, trim off the top of the artichoke where the leaves are tightly packed together. I like to use a serrated knife for this.
Place a few inches of water in the bottom of a large pot along with a tablespoon of extra virgin olive oil, and 1/2 a lemon. Bring to a boil, then reduce down to a simmer.
Place the artichokes in the bottom of the pot (you should be able to fit 3-4 artichokes depending on the size of the artichokes and the size of your pot). Simmer for 35-45 minutes or until the stems are tender and the thicker bottom leaves pull out easily.
Remove the artichokes from the pot and once they are cool enough to handle, lay them flat side down and cut them in half lengthwise.
Use a spoon to scoop out the choke and any tough leaves near the center (they are not edible so you can toss them!).
Serve with fresh lemon, vinaigrette, and/or some garlic aioli. Enjoy!
NOTES
Cooking time may vary based on the size of your artichokes. Ultimately, you want the stem to be fork-tender and the leaves to pull out easily. Let this be your guide.
NUTRITION
Serving: 1artichoke | Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 492mg | Fiber: 7g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg
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