← Back to Search Results
stir-frying Italian
Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese

Comments: 0
 

Recipe

Frozen artichoke hearts are a reward for those of us who love big globe artichokes but don’t always have the time to trim and cook fresh ones. Fresh or frozen, I like artichokes best when they taste clearly of themselves. All they need are simple seasonings to flatter their distinctive taste. With that in mind, these are enriched with browned onion bits, a restrained splash of balsamic vinegar, and a sprinkling of nutty grated Parmesan. The result is enhanced flavor without any of the enhancers getting the upper hand.

Yield: 3 servings

Ingredients

  • One 9-ounce box frozen artichoke hearts
  • 1 small onion
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon dried oregano
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon grated Parmesan cheese

Directions

1. Bring medium saucepan of salted water to a boil over high heat. Add artichokes and cook until firm-tender, 4 to 5 minutes. Drain well. Finely chop onion.

2. Heat olive oil in medium skillet over medium heat. Stir in artichokes followed by onion. Sprinkle with oregano. Cook artichokes until lightly browned and onion nicely browned, stirring frequently as onion browns, 5 to 7 minutes. Reduce heat at any point if onion starts to brown too quickly.

3. Reduce heat to low and add balsamic vinegar and 1 tablespoon water. Scrape up browned bottom of pan as liquid evaporates, stirring, 1 to 2 minutes. Season to taste with salt and pepper. Serve hot, sprinkled with Parmesan cheese.

Variation for Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese

Serve the artichokes warm or at room temperature as an antipasto. Dress them with a little extra olive oil and season a little more highly with oregano and vinegar.

Dressing Artichoke Hearts with Onion, Balsamic Vinegar, and Parmesan Cheese Up

Omit the grated Parmesan and with a vegetable peeler shave strips of Parmesan from a wedge directly over the top of the artichokes.

Notes

Twelve-ounce bags of frozen artichoke hearts are available in some markets. They make enough for 4, so increase the rest of the ingredients by about one-third. And if you find larger bags in a discount club, it’s good to know that one 9-ounce box measures a somewhat generous 2 cups.


© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include salt and pepper to taste.

 

Nutritional Information

Nutrients per serving (% daily value)

175kcal (9%)
44mg (4%)
6mg (10%)
5mcg RAE (0%)
254mg
29mg
3g
2g
4g
10g
1mg (0%)
70mg (3%)
2g (11%)
14g (22%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
new-american-table New American Table
by Marcus Samuelsson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
food-to-live-by Food to Live By
by Myra Goodman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?