10161 braised artichokes pecorino tegame Recipes

olive oil, fresh lemon juice, yellow onion, thinly sliced, thyme, garlic , smashed, kosher salt and pepper, artichokes

lemons, divided, water, baby artichokes, extra-virgin olive oil, fennel bulb, finely chopped, onion, finely chopped, rib celery, finely chopped, carrot, finely chopped, fresh rosemary, bay leaf, salt, freshly ground pepper

pecorino cheese, fig paste (4 oz; recipe follows), fresh mission figs, port, fresh rosemary , 1 inch long, extra virgin olive oil, grated orange zest, kosher salt and freshly ground black pepper

artichoke dip (artichokes and and asiago or canned artichokes), tomatoes, feta cheese, avocados, salt and pepper, fresh focaccia bread, cut in half

artichoke hearts in brine, marinated artichoke hearts, diced green chilies, mayonnaise, shredded cheddar cheese

artichoke hearts, wine vinegar, artichoke hearts, quartered, louisiana hot sauce, garlic, salt, lea & perrins worcestershire sauce, olive oil, lemon juice

artichokes (prepared & cooked as directed for whole artichokes), red bell peppers, red onion (sliced ), olive (sliced ), roasted red pepper, balsamic vinegar, white wine, garlic cloves (minced ), chopped basil, rosemary

artichoke hearts, drained, cream cheese, grated parmesan cheese, mayonnaise, garlic, peeled, dried dill weed

artichoke hearts, drained, crabmeat, mayonnaise, chopped onion, grated parmesan cheese, english muffins

lemons, artichokes, garlic , halved lengthwise, olive oil, divided, salt and freshly ground black pepper, chicken stock

olive oil, freshly squeezed lemon juice, chicken or vegetable stock, fresh thyme, parsley, garlic, finely chopped, kosher salt, whole black peppercorns, artichoke hearts, olive oil, red wine vinegar, seeded nicoise olives, chile de arbol powder, garlic, finely chopped, dijon mustard, honey, salt and freshly ground pepper, salmon fillets, 6 oz each, black olive vinaigrette, salt and freshly ground pepper

artichokes or 3 medium , split, chicken stock, lemons, minced shallots, cream, salt and pepper, to taste

braised baby fennel, dozen very small fennel bulbs, or 4 to 6 larger bulbs, quartered, extra-virgin olive oil, garlic, finely chopped, salt-packed anchovy fillets, rinsed, drained, and chopped, red pepper flakes, salt and pepper

artichoke bottoms, drained and rinsed well (or 8 oz fresh artichoke hearts), capers, kalamata olives (about 3 tbsp. pitted , halved olives), dried basil, fresh parsley, ground black pepper, garlic, crushed, lemon or lime juice (optional; use more for fresh, artichokes )

artichoke and spinach noodles cooked and drained, marinated artichoke hearts.-save juice , chop artichokes, fresh basil chopped, few tbsp fresh chopped frsh cilanto, pitted black olives sliced or to taste, fresh mozarella balls, sliced into small pieces or to taste, extrav virgin olive oil to taste and moisten, garlic minced or to taste, salt and pepper

artichoke (as many as you please), butter, garlic glove , sauteed in butter, or minced in a jar, lemon, salt and pepper, water to cook artichoke in

artichokes (4 to 4 1/2 in. wide ) or 2 packages (9 oz. each) frozen artichoke hearts, dried thyme, coriander seed, dried basil, coarsely crushed black peppercorns, spinach filling, shredded gruyere or swiss cheese