6444 proof artichoke Recipes

olive or vegetable oil cooking spray, boneless, skinless chicken breasts (4 oz each), thinly sliced, dried oregano, goat cheese, nonfat ricotta, whole-wheat pizza crust (12 inches), rinsed and drained canned artichoke hearts, halved, tomatoes, diced, grated parmesan, fresh oregano

leeks (about 1 1/2 lb; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces, kosher salt, russet (baking) potatoes (about 3 lb), peeled, imported swiss cheese , such as gruyere or emmental, shredded (1 1/2 cups packed), water-packed artichoke hearts, drained and sliced, freshly ground black pepper, half-and-half, parmesan cheese, finely grated

marinated artichoke hearts, drained, patted dry, chopped, grated romano cheese, chopped red onion, mayonnaise, thick french bread baguette rounds

artichokes, crushed rosemary, garlic, minced, sliced onion, lemon, sliced in rounds, white wine, water, bay leaves, olive oil, freshly ground pepper

fresh lemon juice, divided, baby artichokes, nonstick vegetable oil spray, olive oil, chopped shallots, fennel seeds, grated lemon peel, fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups), chopped fresh italian parsley, cooked shelled edamame

lemon, halved, artichokes, shallots, sliced into thin rings, carrot, finely chopped, garlic cloves, thinly sliced, fennel seeds, coriander seeds, extra-virgin olive oil, divided, water, lemon zest, fresh lemon juice, divided, coarsely chopped flat-leaf parsley

a 1/2 lb russet (baking) potato, a 9-oz box frozen artichoke hearts, thawed and chopped, unsalted butter

heads of garlic, cloves separated , papery skin removed (but cloves left unpeeled), butter, anchovy fillets, drained , anchovies chopped, extra-virgin olive oil, artichokes, stems trimmed, top 3/4 inch removed , tips of remaining leaves trimmed

extra-virgin olive oil, artichokes, yukon gold potatoes, thinly sliced, portobello mushroom caps, thinly sliced, soft fresh goat cheese, garlic cloves, minced, freshly grated parmesan cheese, dry white wine

italian plum tomatoes, drained, garlic cloves, extra-virgin olive oil, sugar, dried basil, green olives with pits, lemons, baby artichokes , about 2 1/2 by 1 1/2 inches, extra-virgin olive oil, celery ribs, halved crosswise, capers, rinsed, red-wine vinegar

two 1/2-lb artichokes, lemon, water, white-wine vinegar, olive oil, minced scallion greens, tomato, peeled, seeded, and chopped

very soft white bread, the crusts removed and reserved foranother use, unsalted butter, melted, chopped drained marinated artichoke hearts (a 6-ouncejar), mayonnaise, chopped scallion plus finely greens for garnish, freshly grated parmesan

artichokes, lemon for acidulated water, extra-virgin olive oil, garlic cloves, sliced, chopped onion, coarse sea salt , or to taste, peperoncino flakes , or to taste, shredded pecorino (6 to 8 months old) or mild cheddar

unsalted butter, softened, salted anchovy fillets, rinsed, and finely chopped, garlic cloves, peeled, halved , germ removed, and grated on a microplane grater, kosher salt, ground fresh black pepper, freshly squeezed lemon juice, globe artichokes , 10 to 12 oz each, lemons, halved and seeds removed, kosher salt , for salting the water, canola or vegetable oil, coarsely chopped flat-leaf parsley, fleur de sel

chopped fresh chives, chopped fresh italian parsley, anchovy fillets, white wine vinegar with tarragon, extra-virgin olive oil, creme fraiche or sour cream, all purpose flour, salt, lager beer, room temperature, eggs, separated, extra-virgin olive oil, divided, fresh lemon juice, divided, grated lemon peel, artichokes, canola oil (for deep-frying ), chopped fresh italian parsley, lemon wedges (for garnish )

white wine vinegar, fresh artichokes, roasted red pepper velvet, herbes de provence

a 14-to-16 oz c n whole rtichoke he rts, rinsed well, dr ined, nd p tted dry, olive oil, garlic clove, minced and mashed to a paste with 1/4 tsp salt, brine-cured green olives such as picholine, pitted and chopped, chopped fresh parsley leaves, garnish: fresh parsley sprigs, fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

lemons, artichokes, extra-virgin olive oil, onion, thinly sliced, leek, white and pale green parts only, coarsely chopped, heads green garlic,* toughest green part removed and coarsely chopped, yukon gold potato, peeled and cut into 1-inch chunks, chicken stock or low-sodium chicken broth, kosher salt, freshly ground black pepper, nettle-walnut pesto crostini