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Entries tagged with 'artichokes'

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 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

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

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

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

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

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

Grilling: Artichokes with Mint and Chilies

Serious Eats Joshua Bousel 8 comments

I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables. In this recipe, they get a Mario Batali treatment—boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here. More

Dinner Tonight: Artichoke, Olive, and Lemon Pasta

Serious Eats Blake Royer 6 comments

Wide noodles are layered together with preserved artichokes, shards of Parmesan, and briney green olives; the zest and juice of a lemon and a drizzle of olive oil bind it all together. It's substantial enough to be a light dinner but would also be marvelous next to a piece of grilled fish or chicken—or anywhere the bright flavor of citrus is welcome. More

Healthy & Delicious: Spinach and Artichoke Dip

Serious Eats Kristen Swensson Sturt 25 comments

This is one of Cooking Light magazine's most popular recipes and with Super Bowl coming up, we were curious if it's worth all the hype. Turns out, this dip is aces and puts non-light versions to shame. More

Dinner Tonight: Mediterranean Tuna Salad on Focaccia

Serious Eats Nick Kindelsperger 4 comments

[Photographs: Nick Kindelsperger] I've been thinking about tuna and artichoke sandwiches ever since I sampled one from Chicago's Red Hen Bread for my Standing Room Only column. I tend to brown bag tuna salad sandwiches weekly, and yet this one... More

Cook the Book: Baby Artichokes, Sicilian Style

Serious Eats Caroline Russock 1 comment

[Flickr: podchef] Eating seasonally and locally wasn't a completely alien concept to me when I first arrived in Sicily but my first few trips to the local market drove home this concept immensely. In the tiny town where I lived,... More

Cook the Book: Marinated Baby Artichokes

Serious Eats Caroline Russock Post a comment

Photograph by Jennifer Maiser Marinated artichokes are wonderful to have on hand. They are a simple antipasto straight out of the jar. Chopped and sautéed with some garlic and olive oil, they can become a quick pasta sauce. And they... More

Cook the Book: Lamb Ragu with Artichokes, Oven-Rosted Tomatoes, and Basil

Serious Eats Caroline Russock Post a comment

Among the many great recipes in Frank Stitt's Bottega Favorita, this one for Lamb Ragu with Artichokes, Oven-Roasted Tomatoes, and Basil immediately struck me as something that I really wanted to eat. It might have something to do with the... More

Cook the Book: Artichokes Basted with Anchovy Butter

Serious Eats Caroline Russock Post a comment

Photograph by Jennifer Maiser Over the past few years grilled vegetables have become a barbecue staple. Bell peppers, onions, artichokes, tomatoes and eggplant, charred and tossed with some olive oil, salt and pepper are becoming rivals to classic summer... More

Cook the Book: Artichokes alla Contadino

Serious Eats Grace Kang 3 comments

According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper... More

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