Italian Tomato Artichoke Platter Recipes

ARTICHOKE CAPRESE PLATTER

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. -Margaret Wilson, San Bernardino, California

Provided by Taste of Home

Categories Appetizers Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Artichoke Caprese Platter image

Steps:

Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts : Calories 192 calories, Fat 16g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 179mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
2 cups loosely packed fresh basil leaves
Coarsely ground pepper, optional

TOMATO & ARTICHOKE BRUSCHETTA

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

Tomato & Artichoke Bruschetta image

Steps:

Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

ANTIPASTO ON A STICK

These make-ahead, quick appetizers are a party-favorite!

Provided by Lindsey

Categories Appetizers and Snacks Tapas

Time 10m

Yield 8

Number Of Ingredients 8

Antipasto on a Stick image

Steps:

Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 4.2 g, Sodium 696.1 mg, Sugar 0.1 g

Ingredients

8 slices salami, rolled
8 (1/2 inch) cubes mozzarella cheese
8 pitted black olives
4 grape tomatoes, halved
4 marinated artichoke hearts, drained and halved
8 leaves fresh basil, rolled
8 bamboo toothpicks
8 teaspoons olive oil

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Italian Sausage with Artichokes and Feta image

Steps:

In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

Ingredients

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

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

Artichoke Tomato Salad image

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

Ingredients

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

MIXED ANTIPASTO

Categories Olive Pepper Tomato Appetizer Buffet Mozzarella Meat Artichoke Fennel Carrot Gourmet

Yield Serves 6 to 8

Number Of Ingredients 20

Mixed Antipasto image

Steps:

Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

Ingredients

For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

More about "italian tomato artichoke platter recipes"

BRAISED ARTICHOKES WITH TOMATOES AND MINT RECIPE | BON …

Web Feb 16, 2016 Preparation. Step 1. Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper …
From bonappetit.com
4.7/5 (9)
Author Rita Sodi And Jody Williams
Servings 8
Estimated Reading Time 2 mins

Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, ½ cup oil, and 2 cups water; set aside.
Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.

Italian Tomato Artichoke Platter Recipes

ARTICHOKE CAPRESE PLATTER

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. -Margaret Wilson, San Bernardino, California

TOMATO & ARTICHOKE BRUSCHETTA

ANTIPASTO ON A STICK

These make-ahead, quick appetizers are a party-favorite!

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

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

MIXED ANTIPASTO

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