Explore by Tags

Entries tagged with 'artichokes'

Italian Easy: Panzanella with Artichokes, Black Olives, and Capers

Italian Easy Deborah Mele 1 comment

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish. More

Italian Easy: Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Italian Easy Deborah Mele Post a comment

Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. More

Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Serious Eats Deborah Mele Post a comment

Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. More

Tortellini, Chicken and Spinach Salad with Tomato-Balsamic Vinaigrette

Serious Salads Jennifer Segal Post a comment

With cheese tortellini, grilled chicken, marinated artichokes, and tangy sun-dried tomatoes, this salad is a a meal unto itself—perfect for company for lunch or a potluck. Serve it room temperature with the garlicky tomato-balsamic vinaigrette on the side. More

Tortellini, Chicken and Spinach Salad with Tomato-Balsamic Vinaigrette

Serious Eats Jennifer Segal 2 comments

With cheese tortellini, grilled chicken, marinated artichoke hearts and tangy sun-dried tomatoes, this salad is a meal unto itself—perfect for company for lunch or a potluck. Serve it at room temperature with the garlicky tomato-balsamic vinaigrette on the side. More

In a Pickle: Marinated Artichoke Hearts

In a Pickle Marisa McClellan Post a comment

I like using frozen artichoke hearts in pasta and will frequently buy them from the grocery store, marinated in flavorful oil. When presented with artichoke dip, I will not say no. And in the springtime, I do love ordering them lightly fried and dressed with lemon juice from an Italian spot in my neighborhood. But despite this lifelong appreciation for the artichoke, it wasn't until recently that I tried to trim a batch and marinate them myself. And like so many things, doing it myself increased my enjoyment many times over. More

Marinated Artichoke Hearts

Serious Eats Marisa McClellan 3 comments

These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad. More

Creamy, Three-Cheese Artichoke Dip

Serious Eats Jennifer Olvera Post a comment

Artichoke dip is popular for good reason: it's a bubbly, cheesy crowd-pleaser. [Photograph: Jennifer Olvera] Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book.... More

Artichoke and Green Olive Pantry Tapenade

Serious Eats Kerry Saretsky Post a comment

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home. More

Market Scene: Healdsburg Farmers Market in Sonoma County, CA

Market Scene Jen Maiser 1 comment

The Healdsburg Farmers' Market, located about 70 miles north of San Francisco, is a bustling, medium-sized market in a small wine-country town. Whereas farmers' markets advertise vendors who are within 50 miles or so of a market, many of the Healdsburg Market vendors are local, very local. Most of the vendors grow their vegetables right in Healdsburg. More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Serious Eats Caroline Russock Post a comment

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Edible DIY: Marinated Artichoke Hearts

Lucy Baker 3 comments

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads (naturally), as a pizza topping, or as part of an antipasti platter. The best part is you use frozen artichoke hearts—so easy! No stemming, blanching, or trimming of outer leaves required. More

Marinated Artichoke Hearts

Serious Eats Lucy Baker 5 comments

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe... More

In Season: Artichokes

In Season Jenny Lee-Adrian 6 comments

While much of the country won't see artichokes at farmers' markets for awhile, California residents are lucky to have the pine-cone shaped perennials in season now. Artichokes are available all year on the West Coast, but they peak from March to May and again in October. Originating in the Mediterranean, an overwhelming majority of artichokes grown in the United States are from California. The plants are actually the buds of thistles, which are in the sunflower family. More

Healthy & Delicious: Chicken with Artichokes and Capers

Serious Eats Kristen Swensson Sturt Post a comment

Chicken breast is both the bane and the boon of the healthy eater. The trick to non-underwhelming chicken is slicing the thicker breast into thin fillets and quickly browning both sides in a pan. It worked for today's dish, Chicken with Artichokes and Capers, a lighter version of the usually fried Chicken Piccata. More

French in a Flash (Holiday): Red Pepper Caviar in Chilled Artichokes

Serious Eats Kerry Saretsky Post a comment

Chilled, hollowed artichokes are filled with a caviar de poivrons (red bell pepper caviar) and zested up with lemon, garlic, and piment d'espelette. It's an easy appetizer with a great presentation that can be made ahead. Perfect for the holidays! More

How America Ate: Leone's Italian Cookbook

Stephanie Butler 10 comments

Italian cooking in America in the mid-twentieth century was an arid desert of dried basil flakes, enlivened by the occasional tumbleweed of meatball and oasis of canned red sauce. Americans were eating bastardized versions of Italian classics devoid of all flavor and passion years before The Olive Garden brought them to a mall near you. Except those who were lucky enough to be working with Leone's Italian Cookbook, however. Those folks were years ahead of their time. More

Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] As far as Michelin-starred Brooklyn restaurants go (not that there are very many of them) Dressler has to be the most unassuming. Tucked away in the south side of Williamsburg, Dressler puts out consistently elegant new American... More

Easy Artichoke Dip

Serious Eats helenjane 3 comments

Although in theory this dip should serve six, I find that people get a little strange around artichoke dip. They elbow each other out of the way and scoop a little too much onto their bread. Be ye warned, you... More

In Season: Artichokes

Carey Jones 9 comments

Depending on where you live, it may already be artichoke season. While artichokes grow wild in parts of Mediterranean Europe, they're cultivated in many parts of the States; an enormous percentage of the country's supply comes from California. Part of the thistle family, the plants have huge, edible buds that constitute the artichokes we see at the store and in markets. More

More Posts