How To make Artichoke Hearts Vinaigrette
28 oz Canned artichoke hearts
1/4 c Butter or margarine
Flour 1/3 c Butter or margarine,
-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.
2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or
margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.
4. Place the 1/3 cup melted butter or margarine in a 10-inch,
heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in
Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see
recipe). 7. Just before serving, pour dressing over artichoke hearts.
How To make Artichoke Hearts Vinaigrette's Videos
Jacques Pépin Preps an Artichoke
Jacques Pépin makes everything look easy—even prepping artichokes.
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Jacques Pépin Preps an Artichoke
How to Make Martha Stewart's Steamed Artichokes with Tarragon Butter | Martha’s Cooking School
There are many ways to enjoy artichokes, but the simplest way also happens to be Martha’s favorite. In this video, Martha Stewart shows you how to make Steamed Artichokes with Tarragon Butter. First, she demonstrates how to prepare fresh artichokes to be steamed by trimming the stems and thorny leaf tips. Then, she shows you how to steam artichokes and test for doneness after 40 minutes. Finally, she shares a two-ingredient tarragon butter to serve on the side with each plate. This simple recipe takes dinner to new heights – these artichokes are sure to be the standout side dish of any evening.
Get the recipe here:
#MarthaStewart #Recipe #Artichoke #Cooking #HowTo #Food
0:00 Introduction
0:15 How to Prepare Artichokes
1:44 How to Steam Artichokes
2:48 How to Test for Doneness
3:35 How to Make Tarragon Butter
4:16 How to Serve Steamed Artichokes
This is the Martha Stewart’s cooking school series, where Martha teaches the home cook her favorite culinary basics and techniques.
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How to Make Martha Stewart's Steamed Artichokes with Tarragon Butter | Martha’s Cooking School
Artichoke dish
Hey guys, in this video I will show you how to make a delicious artichoke dish. I make it together with pommes dauphine and in coffee cooked salsify. I really hope you guys like it!
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Enjoy making this recipe!
Oven temperature: 180 degrees Celsius
Lovage herb oil:
40 grams of lovage leaves
300 grams of neutral oil
Pommes dauphine:
1 kg of potato
50 grams of butter
1 egg
2 egg yolks
4 grams of salt
Artichoke vinaigrette:
The artichoke trimmings
50 grams of white wine vinegar
40 grams of almond oil
3 grams of salt
120 grams of vegetable broth
Artichoke cream:
250 grams of canned artichokes
70 grams of double cream
20 grams of butter
3 grams of salt
Coffee cooked salsify:
500 grams of milk
6 grams of salt
10 grams of coffee beans
3 salsifies
4 artichokes
Toasted almonds
Yarrow leaves
Bon appetit!
Roasted Artichoke Salad
This is one of the easiest and prettiest holiday salad recipes you should be serving for Thanksgiving!! Inspired by Ina Garten’s Roasted Artichoke Salad, this holiday salad recipe is easy to make and festive. The roasted artichokes combined with the tangy burst of fresh basil vinaigrette is the perfect holiday salad and a delicious way to start your meal.
#sundaysupper
Roasted Artichoke Heart Appetizer
This artichoke appetizer is a great side dish or appetizer. It has a delicious lemon parmesan vinaigrette!
INGREDIENTS
Artichokes
8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained
2 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
lemon-parmesan vinaigrette (recipe follows)
Lemon-Parmesan Vinaigrette
¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
zest of 1 lemon
2 tablespoons fresh lemon juice
2 minced cloves garlic
1 teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
GARNISH
2 tablespoons chopped fresh parsley
For the Artichokes: Preheat oven to 425 degrees.
To use frozen artichokes, lay on a towel or paper towel and cover with another;. press gently to remove excess moisture.
Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine.
Bake in preheated oven for 40 minutes. Toss halfway through the cooking time; they are done when the edges are slightly brown and crisping.
Pour the vinaigrette over the artichokes and toss to combine.
Serve on a warm platter or individual plates and garnish with chopped parsley.
For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.
How to Cook Artichokes | Food How To
Love artichokes, but too scared to make them at home? We're here to help you conquer your fear of the Spring vegetable, as it's so much easier to prepare than it looks. Learn how to steam, roast, and - of course - eat them, then get cooking with a whole host of artichoke recipes. Keep watching to get to the heart of the artichoke.
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