Kumquats Roasted Artichoke Hearts Recipes

ROASTED ARTICHOKE HEARTS PROVENCAL

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Roasted Artichoke Hearts Provencal image

Steps:

Preheat the oven to 425 degrees F.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Ingredients

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

PLAIN ROASTED ARTICHOKE HEARTS

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

Provided by Kumquat the Cats fr

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Plain Roasted Artichoke Hearts image

Steps:

Preheat oven to 375°F.
Drain artichokes in colander and rinse a bit to remove brine.
Mix gently with garlic and olive oil in a bowl.
Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
Sprinkle with salt and pepper, and add lemon juice and butter (if using).

Ingredients

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

KUMQUAT'S ROASTED ARTICHOKE HEARTS

A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!

Provided by Kumquat the Cats fr

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Kumquat's Roasted Artichoke Hearts image

Steps:

Preheat oven to 375°F.
Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
Mix gently with olive oil and garlic slices.
Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
Bake for 15 minutes or so until warm and cheese has melted.

Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 2.6, Cholesterol 10, Sodium 370.8, Carbohydrate 31.7, Fiber 19, Sugar 2.8, Protein 9.4

Ingredients

3 (15 ounce) cans artichoke hearts (whole)
2 teaspoons extra virgin olive oil
4 garlic cloves (halved or quartered)
1/3 cup fresh breadcrumb
1/3 cup parmesan cheese (freshly grated)
1/4 cup vegetable broth
1 lemon (fresh)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)
1 tablespoon butter

KUMQUAT'S SPRING PIZZA WITH ASPARAGUS AND ARTICHOKE HEARTS

My BF and I loved this. It's an easy weekday meal. This is my own recipe, based on a type of pizza I saw on sale at the deli at the Whole Foods market down the street. I made this with some fresh oregano I had. I strongly recommend that you roast the asparagus first, and I like to throw in the artichoke hearts with them. I would also try this with some fresh tomatoes or sun-dried tomatoes, but this was my first stab at this and I made it as written. Vegetables can be roasted/sauteed ahead of time, making this even quicker to assemble. Serves 2 as a vegetarian main meal, 4 as a side.

Provided by Kumquat the Cats fr

Categories Cheese

Time 30m

Yield 1 pie, 2-4 serving(s)

Number Of Ingredients 10

Kumquat's Spring Pizza With Asparagus and Artichoke Hearts image

Steps:

Preheat the oven to 425 Fahrenheit. Toss the asparagus and artichoke hearts together with 1 tablespoon olive oil or so, salt lightly and spread out on a cookie sheet topped with aluminum foil. Roast for 10-15 minutes.
Meanwhile, saute the onions together with the garlic for about 5 minutes. Set aside.
Lightly brush the edges of the pizza crust with olive oil. When the asparagus and artichokes are roasted, reduce the oven heat to 400°F When slightly cooled, cut the asparagus spears into pieces. Put the pizza on the cookie sheet and top with fresh mozzarella cheese, then asparagus pieces. Sprinkle with your herb of choice. Arrange the artichoke hearts on top and sprinkle with fresh lemon juice. Add salt and pepper, to taste.
Place cookie sheet in oven for about 10 minutes, or per directions on pizza crust.

Nutrition Facts : Calories 378, Fat 19.9, SaturatedFat 8.5, Cholesterol 44.2, Sodium 1072.4, Carbohydrate 34.4, Fiber 14.3, Sugar 5.8, Protein 23

Ingredients

1 pizza crust (thin)
1/2 lb asparagus
1 (15 ounce) can artichoke hearts, drained and quartered
1 -2 tablespoon olive oil
1 small onion, sliced in half then sliced 1/4 inch
1 garlic clove, minced
1 -1 1/2 cup fresh mozzarella cheese, grated
1 -2 teaspoon thyme, dried (or 1-2 tablespoons fresh thyme, oregano or basil or mix)
1 tablespoon lemon juice (to taste)
salt and pepper, to taste

KUMQUATS

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories Desserts

Time 35m

Yield 16

Number Of Ingredients 3

Kumquats image

Steps:

Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

Ingredients

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

More about "kumquats roasted artichoke hearts recipes"

QUICK AND SUPER EASY ROASTED ARTICHOKE HEARTS RECIPE …

Web Jan 15, 2015 Ingredients Yield: 8 servings 4.14 from 80 ratings Leave a Review 16 oz artichoke hearts, frozen or canned 2 Tbsp olive oil 1 - 2 …
From everydaydishes.com
4.1/5 (80)
Total Time 23 mins
Category Appetizers
Calories 101 per serving

Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
Roast 15–18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.

Kumquats Roasted Artichoke Hearts Recipes

ROASTED ARTICHOKE HEARTS PROVENCAL

PLAIN ROASTED ARTICHOKE HEARTS

KUMQUAT'S ROASTED ARTICHOKE HEARTS

KUMQUAT'S SPRING PIZZA WITH ASPARAGUS AND ARTICHOKE HEARTS

KUMQUATS

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

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