How to Make an Amazing Artichoke & Potato Gratin | Vegetarian Italian Recipes
⇨ For written recipe:
***TIPS***
1. As soon as you slice up those artichokes, get them into that water and lemon juice ASAP. This will stop them from going black.
2. So that they cook perfectly, make sure you cut those potatoes and artichokes really thinly!
3. Season those potatoes and artichokes with salt before you start layering them in the oven dish! You want them to be perfectly seasoned.
4. When adding the water, ensure that it covers the artichokes. This is the secret to cooking them well!
5. That last layer of breadcrumbs can be thicker than the others because that will give that nice, crunchy gratin effect.
INGREDIENTS
6 ARTICHOKES
6 BIG POTATOES
150g BREADCRUMBS
½ CLOVE OF GARLIC
PARMESAN
PARSLEY
CHILLIFLAKES
SALT
OLIVE OIL
This artichoke and potato gratin recipe comes right out of my Mamma's kitchen and I've spent years seeing people enjoying this. Thinly sliced artichokes and potatoes baked in the oven with breadcrumbs and parmesan can be a delicious meal by itself or work as a great side dish for meat or fish. It's also a great recipe for any vegans or vegetarians out there! Traditional, tasty and easy to make.
Buon appetito!
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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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Lemon Roasted Chicken Thighs with Potatoes & Artichokes
Simple recipe to make for a flavorful dinner.
Ingredients:
2 TBS Olive Oil
4 Bone in Chicken Thighs
1/2 Large Lemon
4 Cloves of Garlic Minced
1 Can of Artichoke Hearts
1lb Red Potatoes
1tbs Fresh Rosemary
1tbs Tyme
1/2tsp Sea Salt
1tsp Cayenne Pepper
Black Pepper to Taste
1cup crumbled herb feta
Preheat oven to 400 degree F
zest half the lemon and cut the rest into wedges
Quarter potatoes
Combine all ingredients except feta in a large bowl
combine and coat
place the mixture into a baking pan and place in oven skin side up
roast for 35min
while chicken and vegetables are roasting cube feta and add some more lemon sest
Flip chicken and mix vegetables about 35 min.
Roast another 15 Minutes
Serve with chicken and vegetables with feta on top
Hope you like it as much as we did!
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Baby Potatoes with Artichokes, Onions and Capers | Polenta Series
We make the last of our polenta meal tonight. It's a delicious, and simple baby potato dish that goes together in a snap. Tender baby potatoes, flavorful marinated artichoke hearts, kalamata olives and capers provide the perfect acidic counterpoint to our creamy polenta. If you plan to make the entire meal, it'll take about an hour and a half, and requires a bit of planning so everything comes together at the same time.
Baby Potatoes with Artichokes, Olives and Capers
1½ pounds, 678g, baby potatoes
1 lb, 452g, marinated artichoke hearts
⅔ cup, 100g kalamata olives
1 medium onion, sliced
1-2 tablespoons capers, drained
2 T, 30ml, lemon juice
salt and pepper
1-2 T olive oil
Wash the potatoes thoroughly. Carefully peel a strip around the middle of each potato. Quarter or halve any larger potato. Slice the onions and quarter the artichokes and set these aside. In a 4 quart saucepan, add the potatoes, the chicken broth and enough water to cover the potatoes by a couple of inches. Bring the potatoes to a gentle simmer over medium heat. Simmer the potatoes until they are just tender enough to piece through, 3-4 minutes. Drain the potatoes and return them to the pan to dry.
In a large skillet over medium heat, sweat the onions in the olive oil until they are tender and fragrant but not caramelized. Add the remaining ingredients and the potatoes. Very gently turn the ingredients in the pan to combine and heat evenly. Serve immediately.
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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
5-Minute Tasty Recipes
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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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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.