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How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled,
-- and lightly mashed 3 tb Lemon juice; plus...
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2 cups water and bring to a boil. Cover, turn heat to low and simmer
20 minutes. Turn off the heat and remove the cheesecloth bundle,
squeezing out as much liquid as possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside. Halve the lemon. Cut off the long artichoke stems, if there are any. 1. Starting near the stem end, press back the artichoke leaves, one
by one, and then snap them off. Keep doing this until you have gone past the bowl part of the artichoke that harbors the heat and have reached the paler inner leaves. Using a sharp knife (a serrated one is particularly good), cut off the remaining leafy area and discard it. Immediately rub all cut sections with a lemon half. 2. Scoop away the "choke" in the center of the artichoke with a grapefruit spoon. Squeeze a little lemon juice into this area and rub it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
so there are no more dark green sections left and the bowl gets a smooth appearance. Rub these newly cut sections with lemon. Cut each artichoke heart into four, again rubbing cut sections with lemon. Cut and prepare the remaining artichokes the same way. Peel the potato and cut into sections that seem roughly the same size as the pieces of artichoke heart. Peel the onion and cut it into eight sections. Put the artichoke hearts, potatoes, and onion into prepared liquid and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a piece of potato and a piece of artichoke. Cut off sections of each and taste for doneness and balance of salt and lemon. You may add more of either seasoning at this time if you wish. Cover and simmer another 3 to 7 minutes or until vegetables are tender. Uncover and cool the vegetables in the liquid. You may refrigerate the contents of the pot if you wish. When serving, remove the cool (or cold) vegetables with a slotted spoon. Do not serve the liquid. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias
How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon's Videos
Baked Artichoke Hearts and Sweet Potato Casserole - The 2 Best Thanksgiving Sides
Today we're making two easy Thanksgiving side dishes. Artichokes with seasoned breadcrumbs and sweet potato casserole with the best pecan topping. I hope you enjoy both of these easy sides. Happy Thanksgiving!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED ARTICHOKE HEARTS PRINT RECIPE:
SWEET POTATO CASSEROLE PRINT RECIPE:
GRAMS AMOUNTS BELOW
BAKED ARTICHOKE INGREDIENTS WITH GRAM AMOUNTS
-¼ (54 grams) cup olive oil
-3 14 ounce cans (1190 grams) artichoke hearts - rinsed and drained
-3 cloves garlic minced
-¼ teaspoon crushed red pepper flakes
For the seasoned breadcrumbs
-½ (50 grams) cup plain breadcrumbs
-½ (60 grams) cup Parmigiano Reggiano grated
-¼ cup parsley minced
-1 tablespoon (14 grams) fresh lemon juice
-½ teaspoon kosher salt
-¼ cup (54 grams) dry white wine pinot grigio, sauvignon blanc, etc...
SWEET POTATO CASSEROLE INGREDIENTS WITH GRAM AMOUNTS:
-3 pounds (1360 grams) sweet potatoes
-½ (120 grams) cup milk
-½ cup (85 grams) brown sugar divided
-¼ (54 grams) cup unsalted butter melted
-1 teaspoon salt
-2 large eggs
-1 cup (120 grams) pecans divided, chopped
-1 ½ cups (45 grams) mini marshmallows
-1 teaspoon vanilla extract
-1 teaspoon cinnamon
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[Subtitle] Artichoke Sauted in Olive Oil With Potato and Carrots | HEALTHY Turkish Style Artichokes
Artichoke Sauted in Olive Oil With Potato and Carrots | HEALTHY Turkish Style Artichokes
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Turkish cuisine is not all about kebabs and doners. It's also a vegan's or vegetarian's paradise with all the seasonal fresh vegetables and simply cooked or braised in their own juices, then doused with olive oil and served cold.
Artichokes are one of the favorite vegetables used for olive oil dishes and is a real delicacy even cooked simply with olive oil. It's a seasonal vegetable mostly available in early spring times, but I would buy this wonderful ingredient whenever I see them on the market for this delicious, healthy and vegan dish. Loaded with nutrients and vitamins, artichoke is said to have countless health benefits including improving liver health, regulating blood pressure and lowering blood sugar.
Hope you enjoy this detailed, step by step recipe of this wonderful dish from Turkey!
Artichoke with Olive Oil
MATERIALS:
For the artichoke;
7 artichokes
That
Water
Juice and rind of 1 lemon
1 tablespoon of flour
For internal mortar;
3 tbsp of olive oil
1 medium sized finely chopped onion
2 cloves garlic
1 medium carrot diced small
1 medium sized potato, diced
1 cup frozen of peas
1 tsp to tasty Salt
1/2 tsp black pepper
1 tbsp of granulated sugar
1 tbsp flour
1 tbsp dill
3 tbsp lemon juice
1 cup of water
For the above;
Dill
#Artishokerecipe #Turkishstyle #Recipe #healthyfood #veganrecipe
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Lemony Artichoke Stew - Greek Traditional Aginares a la polita #shorts
This is a hearty, aromatic artichoke stew with main ingredients artichokes, potatoes, carrots, lemon and dill. It's really easy to prepare and ready in under an hour. We usually have this vegan artichoke stew as main for lunch or dinner with some nice crispy bread at the side to dip in that delicious lemony sauce. You could also drizzle a bit of olive oil and lemon juice on the plate after serving.
If serving babies that follow the Baby Led Weaning method or just little ones, remember to cut the carrots in dices instead of slices as round shapes can be a choking hazard and remove or adjust the amount of salt.
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Recipe here:
Ingredients
- 8 artichoke hearts
- 1 onion
- 2 potatoes
- 2 carrots
- 5 spring onions
- 2 tbsp dill
- 4 tbsp olive oil
- 1-2 lemons
- 1 tbsp flour
- 1 tsp salt
- 1/2 tsp ground pepper
#greekfood #greekrecipes #artichokes #artichokealapolita #artichokestew #traditionalgreekfood #mamazillamoodforfood #shorts
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Λεμονάτες Αγκινάρες αλα Πολίτα
Αυτό το λαδερό αρωματικό πιάτο είναι ένα παραδοσιακό νηστίσιμο φαγητό φτιαγμένο με αγκινάρες και άλλα λαχανικά. Είναι πολύ εύκολο να το ετοιμάσετε και χρειάζεται μόνο 40 λεπτά για να μαγειρευτεί. Απολαύστε το με μια φέτα ψωμί για να βουτήξετε σε αυτήν την πλούσια λεμονάτη σάλτσα του. Καλή όρεξη!
Δείτε τη συνταγή εδώ:
Υλικά που θα χρειαστείτε
8 καρδιές αγκινάρας
1 κρεμμύδι
2 πατάτες
2 καρότα
5 φρέσκα κρεμμυδάκια
2 κ.σ. άνηθο
4 κ.σ. ελαιόλαδο
1-2 λεμόνια
1 κ.σ. αλεύρι γ.ο.χ.
1 κ.γ. αλάτι
1/2 κ.γ. φρεσκοτριμμένο πιπέρι
How To Peel, Cut & Prepare An Artichoke | 1 Minute Tips | French Guy Cooking
French Guy Cooking shows you how to prepare an artichoke in one minute flat.
For more 1 minute tips and tricks click here
And for some amazing recipes head over to French Guy Cooking’s channel here
For more nutrition info, click here:
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How to prepare and marinate artichokes
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How to make Oven Roasted Artichokes Recipe | HappyFoods
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