Broccoli Floret Salad With Artichokes Recipes

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

Steps:

Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

Ingredients

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

ZESTY BROCCOLI AND ARTICHOKES

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Zesty Broccoli and Artichokes image

Steps:

In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

CRUNCHY FLORET SALAD

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

Crunchy Floret Salad image

Steps:

In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

Ingredients

3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese

CRUNCHY BROCCOLI SALAD WITH ARTICHOKES AND OLIVES

So simple, but the taste is divine. This is a great side dish for the holidays. Also great for something different for potlucks.

Provided by Aunt Suzy

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Crunchy Broccoli Salad With Artichokes and Olives image

Steps:

Peel tough layer from broccoli stems and dice broccoli stems and florets into about 3/8" squares.
Chop marinated artichoke hearts into similar size as broccoli.
Combine broccoli, olives, artichoke hearts in a bowl and toss with mayonnaise and a couple of tablespoons of the reserved artichoke marinade.
Add salt and pepper to taste.
Serve chilled. Stir well before serving.

Nutrition Facts : Calories 105.9, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 187.7, Carbohydrate 11.1, Fiber 3, Sugar 2, Protein 2.2

Ingredients

1 bunch fresh broccoli
1 (8 ounce) jar marinated artichoke hearts (reserve juice)
1/2 cup sliced pimento-stuffed green olives
1/2 cup good quality mayonnaise
salt and pepper

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 11

Baked Broccoli-and-Artichoke Shells image

Steps:

Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

Ingredients

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
1/2 cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained