Artichoke hearts, sliced and slowly cooked with onions with sweetened vinegar until both are beautifully caramelized.
Photography Credit:Elise Bauer
Growing up in California, home of the “Artichoke Capital of the World“, I have developed a deep and abiding love for that noble thistle.
In fact, it’s a personal secret mission of mine to teach anyone and everyone who’s remotely interested how to cook and eat artichokes.
But I have to tell you, as much as we Californians love our ‘chokes, we have nothing on the Italians!
Hit any farmers market in Italy in spring and you’ll find bushels of “carciofi” for sale, at a price of 10 for 1 euro! For comparison, our globe artichokes usually run $3 each around here.
The Italian artichokes are just a bit smaller than our globes, with more tender leaves and hearts. The Italians tend to trim the artichokes of their leaves first and then cook the hearts.
With globes we usually cook and eat the hearts and the leaves (scraping the tender parts from the fibrous parts of the leaves with our teeth as we eat them).
Here is a fabulous recipe for caramelized artichoke hearts and onions taught to me by my friend Wendy Holloway who runs Flavor of Italy, a bed-and-breakfast and cooking school in Rome. BTW, I highly recommend Wendy’s B&B and cooking school/tours! We stayed with Wendy on a trip to Rome and had the time of our lives. (Not a paid endorsement.)
The artichokes are first trimmed to their hearts, sliced, and then slowly cooked on the stove-top with sliced onions until beautifully browned and caramelized, and then finished with a sweetened vinegar glaze.
This is seriously one of the best dishes you could ever make with artichokes. If you give it a try, please let us know how you like it!
Sweet and Sour Glazed Artichokes with Caramelized Onions Recipe
You can use either standard large globe artichokes for this recipe, or if you can find them, Roman artichokes.
Think of artichoke leaves as the petals of a flower (which indeed they are). Choose artichokes where the leaves haven't opened much. If they've begun to open, the artichoke is probably not as fresh and good as one where the leaves are still closed and tight.
- 3 large globe artichokes (or 4 Roman artichokes)
- 1 large onion, cut in half and thinly sliced cross-wise
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt
- 1 tablespoon sugar
- 3 tablespoons white vinegar
- Lemon for the acidulated water
1 Prep the artichokes: Prepare a large bowl of water, squeeze half a lemon into the water. Working with the artichokes one at a time, pull off the outer leaves of the artichoke until they easily snap off.
Peel the stem, and cut off all but 1 to 1 1/2 inches of the stem. Cut off the top half of the artichokes.
Use a paring knife to cut around the edge of the artichoke, removing any green parts. Angle the knife toward the center of the artichoke while you do this so the result is more cone-shaped.
Use a melon baller to scoop out and discard the fuzzy choke in the center of the artichoke.
Cut the artichoke into quarters, and cut each quarter into 3 or 4 slices. Place in the acidified water.
2 Cook artichokes with sliced onions in olive oil: Heat olive oil in a 3 to 4 quart, thick-bottomed pot on medium heat. Add the sliced onions and artichoke hearts. Toss to coat with the olive oil.
Cook on medium low to low heat for 40 minutes or so, stirring occasionally, until the artichokes are completely cooked through and tender, and the onions are caramelized.
3 Sprinkle with salt, sugar, and vinegar and cook for a few minutes more.
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Balsamic-glazed sweet and sour cipollini
I know it has only been five months since I told you about caramelized shallots, and I would hate for you to think that I have a one-track mind about the diminutive members of the allium family. I use them in other things. For example, I love minced shallots in a salad dressing or tomato sauce, and sometimes I even roast cippoline with tomatoes and pour the juices over garlic-rubbed toast.
But mostly, mostly I just think about slow-cooking them in butter and sugar and vinegar until they caramelize and take on entirely new dimensions. Knee-weakening dimensions. Futile to resist dimensions. Side dishes that upstage the roast dimensions. If you were alone you might lick the dish they came in dimensions. If you know what I mean.
Yet beyond the flavor–though really, there’s no reason to do anything but stop there–there’s a certain functionality in having some of these recipes in your virtual file. I don’t know about where you are, but around here, there are months when it seems like the farmers markets are nothing but onions as far as you can see. Even now, as the tomatoes and peaches wind down but the winter squash haven’t hit their stride yet, there were baskets and baskets of cipollini at the Greenmarket this weekend and I vowed to find something new to do with them. And by “new” I really mean “close enough”.
Balsamic Glazed Sweet and Sour Cipolinni
Adapted from Mario Batali
This recipe differs from the caramelized shallots in several ways: It is entirely cooked on the stove, it uses some tomato sauce to thicken up the sauce, balsamic replaces red wine vinegar, rosemary replaces parsley and cipollini with shallots. But the effect–which is Heaven On a Plate and also The Best Side Dish, Ever–is the same.
2 pounds cipollini or small (1 1/2-inch) onions
4 tablespoons virgin olive oil
3 tablespoons sweet butter
2 tablespoons sugar
1 cup balsamic vinegar
1/2 cup tomato sauce of your choice (I cheated and used canned. Don’t tell!)
1 cup water
1 teaspoon chopped fresh rosemary leaves
Blanche the onions in boiling water for one minute and let them cool so that they can easily be peeled. Peel the onions, leaving and washing any root strand you may find.
In a 12 to14-inch saute pan over a medium high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8 to 10 minutes. [Batali doesn’t mention this but listen to me and my messily-splattered walls, floor, ceiling and arms that still hurt at the thought of it: this will splatter a lot. You either want to use a splatter screen, should you be savvy enough to have one, or a lid. Consider yourself warned.]
Add sugar, vinegar, tomato sauce and water and bring to a boil. Cook onions
uncovered covered (again, the splatter effect is such that a lid is worth using) until just al dente, about 10 minutes. If liquid dissipates too quickly, add more water, a 1/4 cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto. Sprinkle with rosemary as a garnish.
We found this easy to prepare for a quick weeknight menu, but we just thought it was ho-hum. Good, not great. We have too many other CL recipes that we like more to come back to this one.
This is an excellent recipe for family and guest menu. My only suggestion is to double sauce. it is so good!
Everyone liked this dish, but I thought it was a bit too sweet. I think I would like it better with slightly less of the jam next time, maybe 1/3 cup instead of 1/2 cup. Also upped the amount of onion like others suggested.
A totally strange combination of the ingredients for the sauce, but the raspberry, soy sauce, and ginger married perfectly! Definitely don't omit the rosemary - the bright flavor on top of the sweet-sour sauce was delicious. Agree that it isn't the prettiest dish, but taste makes up for it. Served with green beans, but next time would try rice as suggested, to soak up that extra sauce. Would also triple the onions and caramelize way down with sugar before adding in the chicken.
This is definitely tasty, but nothing special. I subbed garlic for the ginger and it went really nice with the other flavors. I served this with green beans and couscous. Super fast and easy.
A definite keeper. Wasn't sure what to expect, but the sauce was a nice surprise. May cut back on the ginger next time, and will add a lot more onions - but will definitely keep in the rotation.
The sauce has a good flavor but overpowers the chicken--a little too sweet for my taste. I probably would not make this again.
Very quick and incredibly simple tasty recipe. My only issue is visual. It is not a pretty dish but it tastes great. I used Balsamic Vinegar and it worked perfectly with the soy sauce to cut the sweetness of the jam and onions. I added a bit more balsamic then called for. Next time I will sautee the onions (a lot more of them) separately and brown the chicken before mixing them into the sauce. My wife went back for seconds and she recommends that we make rice to go with it next time. I ate the left overs the next day and it was even better. Just like a great stew or soup the flavors melded together and the meat became even juicier.
So easy and delicious! Our whole family loved it and it was all in the pantry/freezer. I subbed strawberry jam since we had it around. This will become a go-to in our house. I let the onions caramelize on low for a long time while tidying up, rather than using higher heat and babysitting them.
Simply delicious! I was worried it might be too sweet or raspberry at first but WOW was I wrong! It was a savoury moist chicken with a slightly sweet and tangy sauce! Wonderful wonderful recipe! I didn't have raspberry jam on hand (doh!) so I threw in some strawberry jam and it was still amazing! This is definately a new favorite! Based on others reviews I also added much more onion. Even kids would love these! They're just little bits of sweet goodness to compliment the chicken!
Me and the wife made this as a quick weeknight dinner with garlic green beans and it was awesome!! the sauce tastes great!
This has been one of my go-to recipes for years. If it isn't amazing then you must have screwed up (not that I can really understand how that would be possible given how simple this recipe is. ). I serve it with sweet potatoes and green beans.
I really don't understand how this has 5 stars. I made this dish and honestly, the sauce tasted extremely unappetizing. I had to throw this dish away and order take-out. Just for reference, I didn't edit or alter the recipe in ANY way.
Very good. I didn't really have time to measure the exact proportions it said but I'm pretty sure I used a little less Jam and a little bit more soy sauce as I felt it was a bit too sweet. I have a vendetta against Raspberries (for some reason) so I opted to use a Black Currant Jam instead. I think balsamic would be good also instead of red-wine but the red-wine came out great. I omitted the dried rosemary and ginger (didn't have any) and added garlic for a more savory flavor. I used a stainless steel pan so I mixed all the sauce ingredients in a cup before deglazing the pan with the sauce and let the vinegary taste cook off a bit. Worked great and all those caramelized brown bits stuck to the bottom of the pan were wonderful. Great, quick recipe especially since I have very little time in the middle of the week. Quick cleanup too. :)
Pretty good, easy recipe. Made a side of brown rice and served the chicken and sauce over the rice, which was good. Not amazing, but might make again because it was so easy.
I really wanted to like this recipe after reading all the reviews, but found it really disappointing. The flavor was just, there, nothing special.
This was fine, but not great. I feel like it's average at best and a really strange sauce concoction. I recently made CL's Raspberry-Balsamic Glazed Chicken which is very similar but definitely a real five star outstanding recipe - just as easy to make as well. I prefer it to this one therefore, I wouldn't make this recipe again.
This is fantastic. I followed suggestion by omitting the rosemary and doubling the onions. Next time I think I might even TRIPLE the onions because we love them! I used a seedless black raspberry jam and it was awesome. Very simple. I served it with brown rice and some simple sauteed veggies.
This has become one of our favorite chicken dishes. It's easy to make, is very flavorful and can be made for a weeknight meal or a fancy company dinner. I don't make any changes to the recipe. it's wonderful just the way it is. Normally, I make white or brown rice and steam some fresh vegetables. Mmmmm!!
Tried this recipe and was very pleasantly surprised. I did read some other reviews so I made some alterations. I love onions so I doubled the amount and I still think I could have used more. Cooked them MUCH longer than suggested and made sure they were sauteed well before adding the chicken. Used raspberry preserves and it was still good. Doubled the vinegar (used red wine) and soy sauce. Used ground ginger instead of minced. I don't think this looked like bloody chicken at all. Mine has a nice deep red color. The flavor was great but towards the end, the extra sauce did start getting a little too sweet. I served this over rice, as well as threw some green beans into the mix when I re-added the chicken and onions to the sauce. I'd definitely make this again, maybe adding even a little more vinegar or something to cut the sweetness, but it still wasn't a deal breaker!
Wonderful, fast and tasty weeknight chicken! Yum yum yum!
Not a good taste. I was extremely excited about this recipe and I read ALL 142 revies on this (which made me even more curious) There seemed to be a over flow of outstanding reviews with one or two absolutely horrible reviews mixed. I am a HUGE fan of chicken with fruit preserves so I made this recipe in two batches. I tried making it exactly according to the directions and then in another pot made it with the reviews suggestions (more onions, balsamic vineger rather than red wine and left out the rosemary and I doubled as it said as well). Both dishes had a very strange taste to them and not a very pleasant taste. I agree with everyone in that it was a weird italian chinese combination and I even left out the rosemary!! The chicken was extremely dry and I agree with one reviewer it looked like bloody chicken. We ended up both taking one bite of each and threw it out making pizza instead. I've never in my life had to throw out a meal and I love cooking light. I would not make it again based on both taste and presentation.
- 2-3 Tbs lemon juice
- 1-2 bay leaves
- 1 clove garlic sliced in half
- 2-4 slices onion
- 3/4 cup water
- 6 artichokes
This is one place where you can get away with bottled lemon juice. While it does give some flavor, it’s mainly there to prevent the artichokes (especially the cut parts) from discoloring. You can put other spices into the steaming liquid, and we’ve added celery seeds in the past, but the small leaves or seeds work themselves up into the leaves. If you add additional spices, you might want to tie them in a small muslin cloth to keep them in place.
Procedure in detail:
This one is so simple, it’s really not even a recipe more of a technique, so we’ll just put in a few photos.
Trim off the tops of the leaves so the artichokes will be more stable in the steaming pan.
We dip the stems in the lemon water, then invert the artichoke. The lemon water prevents discoloration.
Obviously, if this is our standard way of preparing artichokes, we must think it’s worth five stars. It is. Even if it’s mainly because it’s the easiest way to prepare artichokes. Plus, we like that all you’re eating is artichokes, and the flavor isn’t hidden or overpowered by other flavors. We like them steamed like this so much that we often have them just plain. No melted butter, no Hollandaise, just pull off the leaves one-by-one and scrape off any flesh between your teeth.Worth the trouble?
Jewish Brisket (Sweet and Sour)
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Jewish Sweet and Sour Brisket is a melt-in-your-mouth kosher brisket recipe to rival any mother-in-law’s recipe! Oven braised brisket in sweet tomato broth.
More elegant than Classic Pot Roast and even easier to make (no searing!), a juicy fork tender Beef Brisket is a must-have Main Course during the holidays!
JEWISH BRISKET (SWEET AND SOUR BRISKET)
Whether you are celebrating Passover or Christmas, you’ll love this easy and flavorful brisket recipe. It’s large enough to feed a big crowd and it slow braises hands off during the day so can you make all your side dishes. Plus this Jewish Brisket recipe can be adjusted for a slow cooker to free up your oven or the Instant Pot if you are short on time too!
What makes a Jewish-Style Brisket so melt-in-your-mouth good is the sweet and tangy sauce that it is slow-cooked in. There are few variations on how to make a Sweet and Sour Brisket Sauce but we love this easy ketchup-vinegar sauce. It has the perfect amount of vinegar to break down a tough cut of meat like brisket and make it fork tender in just a few hours.
Braised Jewish Brisket is a dish that gets even better the next day, after it has soaked up the delicious sauce overnight. Plus the meat is easier to slice when it’s cold. It’s a great recipe to make ahead the day or two before to save time the day of your dinner party. Simply cool and refrigerate without carving in the roasting pan with the sauce. Slice meat cold and place back in sauce, then re-cover and warm in the oven on low heat for about an hour before serving.
Jewish Brisket can be served with any of your favorite side dishes like Mashed Potatoes, or you can serve with traditional Jewish Holiday sides. During Hanukkah, you’ll find brisket served with Potato Latkes. For Rosh Hashanah, serve with Honey Roasted Apples and Potatoes. Try a spring favorite Roasted Root Vegetables, a kosher, grain-free and dairy free dish perfect for Passover.
- 1 tablespoon olive oil
- 2 Vidalia onions (1 pound total), finely chopped
- Coarse salt and ground pepper
- 1 cup reduced-fat sour cream
- 2 ounces reduced-fat bar cream cheese, room temperature
- 1 1/2 teaspoons white-wine vinegar
- 1/4 cup finely chopped chives
- Potato chips, for serving
In a large skillet, heat oil over medium. Add onions season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives season with salt and pepper. Chill dip until slightly thickened, about 1 hour or cover and refrigerate up to 2 days. Serve with chips.
|1||pound|| cod fillets |
|2||tablespoons|| chinese (xiao xiang) wine |
|¼||cup|| soy sauce, tamari |
|1||tablespoon|| sesame oil |
|1||teaspoon|| ginger |
|2||clove|| garlic |
|½||teaspoon|| monosodium glutamate |
|1||large|| eggs |
|¼||cup|| cornstarch |
| peanut oil |
for frying, or other suitable oil
|½||cup|| sweet bell peppers |
cut into 1-inch squares
|½||cup|| carrots |
peeled, cut on diagonal
|¼||cup|| bamboo shoots |
|½||cup|| pineapple |
|½||cup|| onions |
|¼||teaspoon|| monosodium glutamate |
|¼||teaspoon|| salt |
|Sweet and sour sauce|
|6||tablespoons|| sugar |
|2||tablespoons|| soy sauce, tamari |
|1||tablespoon|| white wine |
|3||tablespoons|| vinegar |
|½||cup|| pineapple juice |
|3||tablespoons|| sauce |
|½||cup|| water |
|2||tablespoons|| cornstarch |
|453,6||g|| cod fillets |
|30||ml|| chinese (xiao xiang) wine |
|59||ml|| soy sauce, tamari |
|15||ml|| sesame oil |
|5||ml|| ginger |
|2||clove|| garlic |
|2,5||ml|| monosodium glutamate |
|1||large|| eggs |
|59||ml|| cornstarch |
|1||x|| peanut oil |
for frying, or other suitable oil
|118||ml|| sweet bell peppers |
cut into 1-inch squares
|118||ml|| carrots |
peeled, cut on diagonal
|59||ml|| bamboo shoots |
|118||ml|| pineapple |
|118||ml|| onions |
|1,3||ml|| monosodium glutamate |
|1,3||ml|| salt |
|Sweet and sour sauce|
|90||ml|| sugar |
|30||ml|| soy sauce, tamari |
|15||ml|| white wine |
|45||ml|| vinegar |
|118||ml|| pineapple juice |
|45||ml|| sauce |
|118||ml|| water |
|30||ml|| cornstarch |
Sweet and sour recipes
Inspired by Chinese takeaway, our sweet and sour recipes include chicken, pork and vegetarian options. Try our healthy version for a family dinner.
Sweet & sour pork
Don't call the takeaway – cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer
Easy sweet & sour chicken
Ditch the takeaway and make our simple sweet and sour chicken recipe. This speedy Chinese-style rice dish is ready in under 30 minutes and packed with zingy flavours
Sweet & sour chicken
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Sweet & sour chicken & veg
A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!
Cantonese sweet & sour chicken
This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles
Sweet & sour chicken adobo
Based on a classic Filipino recipe made with white wine vinegar and sugar, this rich and piquant chicken stew is tempered with creamy coconut milk
Lighter Sweet & sour pork
This Chinese takeaway family favourite can be made much healthier - lower the sugar, fat and salt levels with this easy recipe
Sweet & sour mackerel
This healthy but substantial dish is ready in just half an hour, perfect for a midweek meal for two
Sweet & sour rainbow slaw
This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds - a lovely light side for a BBQ spread
Sweet & sour pork stir-fry
Cut the fuss out of cooking with this speedy, light and healthy midweek supper for two
Pork with sweet & sour onion sauce
This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain
Spiced sweet & sour pickled beetroot
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Chargrilled mackerel with sweet & sour beetroot
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter
Sweet & sour ribs with pomegranate salsa
Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side
Sweet & sour lentil dhal with grilled aubergine
Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Lidia’s Celebrate Like an Italian
Preheat an outdoor grill or an indoor grill pan to medium-high heat. Soak eight long wooden skewers in water for 15 minutes (or use metal skewers). Bring the balsamic vinegar to a boil in a small saucepan. Lower the heat to a gentle boil, and cook until the vinegar is reduced to about ⅓ cup, about 5 to 6 minutes. Set aside.
Drop the pearl onions into a medium saucepan of boiling water, and cook until softened but still quite firm, about 4 minutes. Drain, and let stand until cool enough to handle. Slip off the skins, leaving the roots intact and the onions whole.
In a large bowl, toss the swordfish cubes and onions with the olive oil. Season lightly with salt and pepper, and toss again.
Thread the fish, onions, and bay leaves onto the skewers, dividing the ingredients evenly among the skewers and alternating them as you like. Grill the skewers until the swordfish is just cooked through, about 2 minutes on each side (4 minutes total). Serve with a drizzle of the balsamic reduction, and pass remaining reduction separately.