ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
ARTICHOKE, CHEESE & OLIVE ANTIPASTO
Categories Condiment/Spread Olive Appetizer Vegetarian Quick & Easy Tailgating
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish. Serve with crusty italian bread slices
ARTICHOKE CHEESE OVEN OMELET
Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
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