Time 2h Yield 3 quarts Number Of Ingredients 8 Steps:
Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning. Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes. Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they’re easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside. Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat. Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.
Time 15m Yield 16 servings (1/2 cup each). Number Of Ingredients 13 Steps:
In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Time 10m Yield 2 Number Of Ingredients 7 Steps:
Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container. Seal the container and shake to emulsify the mixture. Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Time 10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Drain the mushrooms and artichokes well. Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper. Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight. Serve with crusty bread, sliced tomatoes and feta cheese.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Drain artichoke hearts thoroughly& cut into quarters. Combine next 8 ingredients in a large bowl until well blended. Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate. Stir or toss mixture occasionally.
Time 1h Yield 15 serving(s) Number Of Ingredients 11 Steps:
Saute mushrooms in a little butter about 5 minutes. Break cauliflower into small flowerettes and steam for about 5 minutes. Cut artichoke hearts into quarters. Combine all ingredients in big bowl, including liquid from artichoke hearts. Marinate at least overnight. Keeps indefinitely in refrigerator. Slightly cooked pieces of carrots can be added for more color. If the liquid doesn’t cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.
Time 35m Yield 3 dozen. Number Of Ingredients 11 Steps:
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.
Yield Serves 6 Number Of Ingredients 11 Steps:
Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.) Transfer mixture to bowl and serve.
Yield serves 6 Number Of Ingredients 7 Steps:
Heat 1/2 inch vegetable oil in a deep skillet over medium heat. Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest. Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.
More about “marinated mushrooms artichokes recipes”
Time 6h10m Yield 4 Number Of Ingredients 7 Steps:
Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl. Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time. Sprinkle with fresh parsley just before serving.
