Posts Tagged ‘artichoke recipe’

Tuesday Recipe: Spring Vegetables Asparagus and Artichokes

Tuesday, April 8th, 2014
From buds on trees to songbirds singing loud and proud under a bright blue sky, spring has finally sprung here in Southern Maine. With warm spring weather comes yummy bright green vegetables to delight and excite any weeknight.

Easy Broiled Asparagus


  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper


Heat broiler. On a baking sheet, toss asparagus with oil and ΒΌ teaspoon each salt and pepper. Arrange asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

Footed Wire Bowls Set

Flour Sack Towels Roasted Whole Artichokes

If you have never had an artichoke, they may seem like a daunting vegetable. Never fear, they are much easier to prepare than you may think and offer a wonderful side dish option for spring and well into summer.

  • 4 large whole artichokes, top 1 inch and stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, cloves peeled and crushed
  • kosher salt

  1. Preheat oven to 425 degrees F.
  2. Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  5. Drizzle each artichoke with olive oil.
  6. Press 1 clove of garlic into the center of each artichoke and season with salt.
  7. Tightly wrap each artichoke with heavy-duty aluminum foil.
  8. Place in baking dish and bake until sizzling, about 1 hour 20 minutes. Serve warm.
Garlic Keeper French Market Prep Bowl Set

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Asparagus and Artichoke Pasta

Wednesday, January 4th, 2012

Artichoke Bread TrayIt’s artichoke and asparagus month. For us in the freezing north-east, it’s a strange month for this to be so, but try this warm recipe served with fresh baked bread.

You Will Need:
1 bunch of asparagus (tips only for this recipe)
1 16oz can artichoke hearts (in water)
2 shallots, sliced
4 basil leaves, sliced
1 Tbs butter
3/4 C chicken stock
1/2 C heavy cream
1/3 Tbs Dijon mustard
salt and pepper
1/2 lb fettuccine

Cut tips from asparagus and wash well.
Start a pot for the pasta and when it is ready drop in the asparagus tips.
Blanch the asparagus for 2 -5 minutes until tender.
Remove with a slotted strainer and drop in cold water to stop the cooking.
In a separate skillet, saute shallots in butter until soft.
Add chicken stock, gently reduce.
Add cream.
Add artichoke hearts, asparagus tips, mustard, and basil.
Salt and pepper to taste.
Reduce until thick.
Toss pasta into sauce.
Serve with ground black pepper and Parmigiana cheese.

Artichoke Serving BowlOwl Salt & Pepper Set

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