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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
How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon's Videos
How to Make Delicious Turkish Artichoke? ???? Healthy Vegetable Recipe With Olive Oil | It's So Easy
Today, we have a recipe for you that we absolutely love: Turkish Artichoke with Olive Oil!???? In this video, we demonstrate how to perfectly prepare one of the most admired dishes of Turkish cuisine – the artichoke. With just a few simple ingredients and steps, this recipe will teach you how to cook the best artichokes.
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TURKISH ARTICHOKES
3 artichoke hearts (Canned or in a jar is fine, they are sometimes called artichoke bottoms)
1 onion, roughly chopped
2 cups of diced and frozen potato, carrot, and pea mixture (alternatively, you can dice ½ carrot, ½ potato and 2 handfuls of peas for 3 artichoke hearts)
7 tablespoons extra virgin olive oil
1 teaspoon sugar (or balsamic vinegar, molasses)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup of water
To garnish,
Extra virgin olive oil
Lemon juice, freshly squeezed
2 sprigs of dill, leaves picked (and even the seeds on the plant if you are lucky)
• Put your pressure cooker on high heat and pour in the olive oil.
• Wait until the olive oil becomes more fluid. This way you will know the oil and pan are ready for cooking.
• As a starting ingredient for many Turkish dishes, add the onions and sauté for 2 minutes.
• Pour in the potato, carrot, and pea mixture and stir.
• Place the artichokes in the pan and don’t let them sit on the vegetables. Be brave and push them under the vegetables so they can get the heat of the pan.
• Add the salt, freshly ground black pepper and sugar. Sugar is very common in salty dishes to balance the taste.
• Mix together the ingredients and spoon some vegetables onto the artichoke hearts.
• Pour half a cup of hot water in the pressure cooker and set the pressure for vegetables.
• When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat.
• Cook for 5 minutes and release the pressure by removing the lid or putting the pan under running cold water.
• Place in a dish and don’t forget to pour the juice over them.
• To garnish, sprinkle with dill and drizzle some more olive oil. Last but not least squeeze a lemon and enjoy with a glass of cold, lemon water.
How to prepare and marinate artichokes
You can find the full recipe here:
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Roman Artichokes, Rome’s other Famous Aritchoke Recipe
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In Rome, Just like there are 4 famous pastas, there are 2 famous artichoke recipes the Romans treasure once spring comes along. The first is Carfiofi alla Giudia, or Jewish styles artichokes, deep fried to a golden crispy perfection, they are heavenly. Then there is Carciofi alla Romana, Roman Style artichokes, a braised style artichoke that may not sound as fun on paper, but in my opinion, is just as special and just as delicious and that's what we’re making today, so lets just jump right into it.
Recipes:
Roman Artichokes (Carciofi Alla Romana)
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Jewish Style Artichokes (Carciofi Alla Giudia)
YiaYia's Greek Recipe | Agginares Avgolemono: Artichokes With Potatoes in Egg Lemon Sauce
Vegan Recipe, How To Cook Artichoke With Potatoes, Peas, And Carrots, THE GREEK WAY
HOW TO MAKE AVGOLEMONO VIDEO:
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Artichokes are beautiful but can seem hard to prepare. Here’s how I do it! #shorts
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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