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How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled,
-- and lightly mashed 3 tb Lemon juice; plus...
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2 cups water and bring to a boil. Cover, turn heat to low and simmer
20 minutes. Turn off the heat and remove the cheesecloth bundle,
squeezing out as much liquid as possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside. Halve the lemon. Cut off the long artichoke stems, if there are any. 1. Starting near the stem end, press back the artichoke leaves, one
by one, and then snap them off. Keep doing this until you have gone past the bowl part of the artichoke that harbors the heat and have reached the paler inner leaves. Using a sharp knife (a serrated one is particularly good), cut off the remaining leafy area and discard it. Immediately rub all cut sections with a lemon half. 2. Scoop away the "choke" in the center of the artichoke with a grapefruit spoon. Squeeze a little lemon juice into this area and rub it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
so there are no more dark green sections left and the bowl gets a smooth appearance. Rub these newly cut sections with lemon. Cut each artichoke heart into four, again rubbing cut sections with lemon. Cut and prepare the remaining artichokes the same way. Peel the potato and cut into sections that seem roughly the same size as the pieces of artichoke heart. Peel the onion and cut it into eight sections. Put the artichoke hearts, potatoes, and onion into prepared liquid and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a piece of potato and a piece of artichoke. Cut off sections of each and taste for doneness and balance of salt and lemon. You may add more of either seasoning at this time if you wish. Cover and simmer another 3 to 7 minutes or until vegetables are tender. Uncover and cool the vegetables in the liquid. You may refrigerate the contents of the pot if you wish. When serving, remove the cool (or cold) vegetables with a slotted spoon. Do not serve the liquid. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias
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Pork & Artichoke Hearts Avgolemono | Classic Greek Recipes
Here is a classic Greek recipe for pork & artichoke hearts avgolemono. This pork recipe features slow braised goodness with a traditional lemon & egg sauce. Very easy to prepare especially since it's a one-pot meal. Try it today, love it forever....
Recipe:
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Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
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Ken
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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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Baked Artichoke Hearts and Sweet Potato Casserole - The 2 Best Thanksgiving Sides
Today we're making two easy Thanksgiving side dishes. Artichokes with seasoned breadcrumbs and sweet potato casserole with the best pecan topping. I hope you enjoy both of these easy sides. Happy Thanksgiving!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED ARTICHOKE HEARTS PRINT RECIPE:
SWEET POTATO CASSEROLE PRINT RECIPE:
GRAMS AMOUNTS BELOW
BAKED ARTICHOKE INGREDIENTS WITH GRAM AMOUNTS
-¼ (54 grams) cup olive oil
-3 14 ounce cans (1190 grams) artichoke hearts - rinsed and drained
-3 cloves garlic minced
-¼ teaspoon crushed red pepper flakes
For the seasoned breadcrumbs
-½ (50 grams) cup plain breadcrumbs
-½ (60 grams) cup Parmigiano Reggiano grated
-¼ cup parsley minced
-1 tablespoon (14 grams) fresh lemon juice
-½ teaspoon kosher salt
-¼ cup (54 grams) dry white wine pinot grigio, sauvignon blanc, etc...
SWEET POTATO CASSEROLE INGREDIENTS WITH GRAM AMOUNTS:
-3 pounds (1360 grams) sweet potatoes
-½ (120 grams) cup milk
-½ cup (85 grams) brown sugar divided
-¼ (54 grams) cup unsalted butter melted
-1 teaspoon salt
-2 large eggs
-1 cup (120 grams) pecans divided, chopped
-1 ½ cups (45 grams) mini marshmallows
-1 teaspoon vanilla extract
-1 teaspoon cinnamon
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Stuffed Artichokes In Lemon Sauce
One of our favourite meals at home. Hope you like it as much as we do xx D
**PLEASE NOTE THERE IS A TYPO IN THE RECIPE. It should say 1/2 tsp black pepper and not 1 1/2.
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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Lemony Artichoke Stew - Greek Traditional Aginares a la polita #shorts
This is a hearty, aromatic artichoke stew with main ingredients artichokes, potatoes, carrots, lemon and dill. It's really easy to prepare and ready in under an hour. We usually have this vegan artichoke stew as main for lunch or dinner with some nice crispy bread at the side to dip in that delicious lemony sauce. You could also drizzle a bit of olive oil and lemon juice on the plate after serving.
If serving babies that follow the Baby Led Weaning method or just little ones, remember to cut the carrots in dices instead of slices as round shapes can be a choking hazard and remove or adjust the amount of salt.
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Recipe here:
Ingredients
- 8 artichoke hearts
- 1 onion
- 2 potatoes
- 2 carrots
- 5 spring onions
- 2 tbsp dill
- 4 tbsp olive oil
- 1-2 lemons
- 1 tbsp flour
- 1 tsp salt
- 1/2 tsp ground pepper
#greekfood #greekrecipes #artichokes #artichokealapolita #artichokestew #traditionalgreekfood #mamazillamoodforfood #shorts
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