MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
FRESH TOMATO, OLIVE, ARTICHOKE
My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it).
Provided by Yogi8
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, taste, and adjust seasonings to your liking.
- Put aside to let flavors blend (not in frig!) while you cook up your pasta.
- Angel hair works best for this.
- I would use 8 oz, but then I like LOTS of flavor so for some 16 oz of pasta may be fine.
- When pasta is done, drain, then immediately toss with tomato mixture.
- Add more oil if needed.
HERBED ARTICHOKE CHEESE TORTELLINI
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.
LINGUINE WITH ARTICHOKE-TOMATO SAUCE
When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 740mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.
More about "fresh tomato olive artichoke recipes"
TOMATO, OLIVE, AND ARTICHOKE SALAD — SALT & BAKER
From saltandbaker.com
Estimated Reading Time 3 mins
15-MINUTE MEDITERRANEAN PASTA - GIRL GONE GOURMET
From girlgonegourmet.com
TOMATO SAUCE WITH ARTICHOKES AND OLIVES – INSTANT POT …
From recipes.instantpot.com
PROVENçAL SHEET PAN FISH WITH OLIVES, TOMATOES, AND …
From kitchenstories.com
ARTICHOKE TOMATO AND SPINACH FLATBREAD - LITTLE BROKEN
From littlebroken.com
RECIPE // FRESH TOMATO, ARTICHOKE, OLIVE, AND MOZZARELLA …
From armelleblog.com
FAVORITE TOMATO ARTICHOKE OLIVE PASTA (MEATLESS)
From sometymeplace.com
BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL
From onceuponachef.com
SPANISH TOMATO AND BREAD SOUP | POSSIBLY THE BEST TOMATO SOUP …
From spainonafork.com
EASY ARTICHOKE TOMATO SALAD • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
HOW TO COOK ARTICHOKES | EATINGWELL
From eatingwell.com
TORTELLINI WITH FRESH TOMATOES, ARTICHOKES AND SMOKED MOZZARELLA
From greenvalleykitchen.com
BRAISED ARTICHOKES {EASY, HEALTHY, DELICIOUS} - ITALIAN RECIPE BOOK
From italianrecipebook.com
30 SPRING SOUP RECIPES THAT ARE FRESH, LIGHT AND IDEAL FOR IN …
From yahoo.com
ITALIAN SUN-DRIED TOMATO SPINACH CHICKEN SALAD
From wholeandheavenlyoven.com
17 EASY SANDWICH SPREAD RECIPES TO LEVEL UP LUNCH
From insanelygoodrecipes.com
ONE PAN SPINACH ARTICHOKE AND TOMATO PASTA - NATURALLY BEING NAT
From naturallybeingnat.com
ROASTED EGGPLANT "MEATBALLS" - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
OLIVE & ARTICHOKE TOMATO SAUCE | CANADIAN LIVING
From canadianliving.com
You'll also love