Lemony Artichoke with Feta and Oregano

Lemony Artichoke with Feta and Oregano
Try this artichoke recipe. Baby artichokes are sauteed with garlic, lemon, and oregano, then topped with feta cheese.

Artichoke Recipe Ingredients:

* 1 quart cold water
* 1/4 cup plus 1 Tablespoon lemon juice
* 8 baby artichokes (see Note)
* 4 teaspoons olive oil
* 2 teaspoons unsalted butter
* 4 cloves garlic, minced
* About 3/4 cup chicken stock or water
* Salt and freshly ground pepper
* 2 teaspoons finely chopped fresh oregano leaves
* 2 ounces sheep's milk feta cheese, crumbled (about 1/3 cup; or use cow or goat milk feta)

Artichoke Recipe Instructions:
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice.

Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.

In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute.

Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan.

Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the chicken stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic are sticking to the pan, add a tablespoon or two of stock or water. You want to keep the amount of liquid to a minimum, but you naturally do not want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.)

Remove the cover and turn the heat to high. Add the remaining 1/4 cup chicken stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to medium, and add the 1 tablespoon lemon juice, salt, and pepper to taste, along with the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the feta cheese and serve immediately.

Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described..and this artichoke recipe is ready....great taste..great feast !
Artichoke recipes: moroccan-stuffed-artichoke-recipe.l

Moroccan Stuffed Artichoke Recipe

Moroccan Stuffed Artichoke Recipe
Another amazing artichoke recipe to try. Artichoke bottoms are stuffed with a spiced mixture of ground beef, rice, garlic, onions, and tomatoes and baked to tender perfection.

Artichoke Recipe Ingredients:

* 2 tablespoons white rice
* 6 large artichoke bottoms uncooked
* 2 tablespoons olive oil
* 1/3 cup minced onion
* 1/4 pound lean ground beef (about 1/2 cup)
* 1 medium garlic clove, minced
* 1/4 cup chopped cilantro
* 1/4 teaspoon sweet paprika
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 4 fresh or canned plum tomatoes, chopped
* 2 garlic cloves, sliced
* 1/8 teaspoon turmeric

ARTICHOKE RECIPE INSTRUCTIONS
Boil rice uncovered in a small saucepan of 1 cup of boiling salted water for 10 minutes. Rinse with cold water and drain well. Transfer to a medium bowl.

Using a melon ball cutter, remove chokes and small purple leaves from centers of artichoke hearts. Rub with a cut lemon and put in a bowl of water.

Heat 1 tablespoon olive oil in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add ground beef and saute, stirring to crumble meat, about 4 minutes or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt, and pepper. Mix well. Add to rice. Mix well.

Sprinkle artichoke bottoms with additional salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining tablespoon oil into a Dutch oven or wide casserole and add artichokes. Add tomatoes, sliced garlic, turmeric, a pinch of salt and pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes or until artichokes are tender. Serve hot, with a little tomato from pan spooned over each artichoke...and the artichoke recipe of Moroccan is ready to serve...nice taste ! Enjoy it!
Artichoke-and-bean-crostini

Stewed Artichoke with Olives & Morrocan Spice

STEWED ARTICHOKE WITH OLIVES & MORROCAN SPICE
Another great artichoke recipe to try. The saffron, paprika, turmeric, cumin, and cilantro spice up stewed artichokes with kalamata olives, Moroccan-style.

Artichoke Recipes Ingredients:

* 4 large artichokes
* Juice of 2 lemons
* 2 to 3 Tablespoons virgin olive oil
* 1-1/2 cups finely diced onion
* 1/4 teaspoon turmeric
* 1 teaspoon hot paprika
* 1/4 teaspoon ground cumin
* 1/2 teaspoon freshly ground pepper
* Good pinch of saffron, soaked in a few tablespoons hot water
* Salt
* 4 cilantro branches
* 4 parsley branches
* 1/2 cup kalamata olives, rinsed and pitted
* 1 lemon, quartered
* Cilantro leaves for garnish

Artichoke Recipes Instructions :
To trim the artichokes, break off the tough outer leaves and slice off the inner cone of remaining leaves. Trim the outside with a paring knife, slice the hearts into quarters or eighths, as you like, and remove the chokes. As you work, put the finished pieces in a bowl of water with the lemon juice.

Warm the olive oil in a saute pan or wide skillet with a tight-fitting lid, and add the onion, turmeric, paprika, cumin, and pepper. Cook together for 3 or 4 minutes; then add the saffron with its soaking liquid. Add the artichokes, salt lightly, and add the fresh cilantro and parsley. Cook for another 3 or 4 minutes, turning the artichokes occasionally. Pour 1-1/2 cups water over all, cover, and cook over low heat until the artichokes are tender, about 30 minutes. Add the olives during the last 10 minutes of cooking. Taste and season with salt, if needed.

Serve with the lemon wedges and a garnish of cilantro leaves.
This great artichoke recipe is ready for a great taste and dinner !
turkey-artichoke-pie recipe