Mushrooms And Artichoke Hearts Vinaigrette Recipes

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ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14



Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Steps:

  • For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
  • For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • Toss the vegetables with the vinaigrette and serve.

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

ARTICHOKE VINAIGRETTE

Provided by Food Network

Yield 4 to 6 appetizer portions

Number Of Ingredients 12



Artichoke Vinaigrette image

Steps:

  • Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
  • (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
  • Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
  • In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
  • Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

4 extra large globe artichokes
1 lemon
2 quarts water
2 teaspoons salt
3 tablespoons sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons chopped, fresh chives
2 tablespoons chopped, fresh tarragon
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup extra virgin olive oil

MARINATED MUSHROOMS & ARTICHOKES

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 13



Marinated Mushrooms & Artichokes image

Steps:

  • In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

MUSHROOMS AND ARTICHOKE HEARTS VINAIGRETTE

Yummy! Serve with grilled meats, along side salads, or out of the jar! This came from "365 Great Barbeque and Grilling Recipes". Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9



Mushrooms and Artichoke Hearts Vinaigrette image

Steps:

  • Drain artichokes, reserving the marinade from jars.
  • Place the artichokes in a medium bowl.
  • Add water chestnuts, mushrooms, and scallions.
  • Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
  • Whisk well to blend.
  • Pour over vegetables and toss.
  • Serve immediately or cover and marinate in refrigerator for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 136.5, Fat 5.1, SaturatedFat 0.7, Sodium 244.7, Carbohydrate 21.2, Fiber 8.3, Sugar 5.1, Protein 5.2

2 (6 ounce) jars marinated artichoke hearts
2 (7 1/2 ounce) cans sliced water chestnuts, drained
1 lb fresh mushrooms, thinly sliced
1 bunch scallion, chopped
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 dash black pepper
1 dash hot pepper sauce

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8



Romantic Chicken with Artichokes and Mushrooms image

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

PENNE WITH ARTICHOKES AND MUSHROOMS

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, appetizer, main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 7



Penne With Artichokes And Mushrooms image

Steps:

  • Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
  • Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams

2 tablespoons, plus 2 teaspoons, olive oil
2 large shallots, peeled and minced
4 cups stemmed and quartered shiitake mushrooms
2 13 3/4-ounce cans artichoke hearts, well drained and quartered
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 pound penne

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7



Momma's Artichoke Hearts and Mushroom Bake image

Steps:

  • Drain artichoke liquid and slice hearts in quarters.
  • Clean and slice mushrooms.
  • Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
  • Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
  • Sprinkle with salt & pepper.
  • Top with 1/4 of the breadcrumbs.
  • Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
  • Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
  • Cover and bake in a 350 degree oven for 30 minutes.
  • Remove the cover and brown the top until golden in color and serve.

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

ARTICHOKE STUFFED MUSHROOMS

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Provided by ChicagoCookie84-Anita

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 10



Artichoke Stuffed Mushrooms image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Number Of Ingredients 10



Steamed Artichokes With Vinaigrette Dipping Sauce image

Steps:

  • Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
  • Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
  • Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

MUSHROOM AND ARTICHOKE BAKED SALMON

Top baked salmon fillets with mushrooms, cheese and chopped artichoke for the last minutes of cook time to give them a delicious Mediterranean-style twist.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 5



Mushroom and Artichoke Baked Salmon image

Steps:

  • Heat oven to 450°F.
  • Place fish in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
  • Bake 25 min. Top with mushrooms, cheese and artichokes. Bake 5 min. or until cheese is melted and fish flakes easily with fork.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

4 skinless salmon fillets (1 lb.)
1/4 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing
1 cup sliced fresh mushrooms
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/2 cup chopped canned artichoke hearts

ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)

This is a very popular dish in France. Artichokes are steamed or boiled in salted water and simply served with a homemade vinaigrette. Prepared this way, you get to really enjoy their flavor. A delicious dish and so easy to prepare. When you get to the heart of the artichoke, remove the hair and fill the cavity with vinaigrette... it's like finding treasure after a long quest.

Provided by annef

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 4



Artichauts Vinaigrette (Artichokes with French Vinaigrette) image

Steps:

  • Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
  • Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
  • Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 13.5 g, Fat 27.2 g, Fiber 6.9 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 159.6 mg, Sugar 1.3 g

4 fresh artichokes, stems and tough outer leaves removed
¼ cup vinegar
1 pinch salt and freshly ground black pepper to taste
½ cup olive oil

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Categories     Mushroom     Artichoke     Asparagus     Summer     Tarragon

Yield 4 servings

Number Of Ingredients 16



Asparagus, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette image

Steps:

  • For the Tarragon Vinaigrette
  • Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
  • For the Vegetable Sauté
  • Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
  • Transfer to a serving bowl and serve immediately.

Tarragon Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable Sauté
2 tablespoons olive oil
1 large shallot, sliced
1 garlic clove, minced
8 ounces button mushrooms, trimmed and sliced
1 bunch of asparagus (1 pound), trimmed and cut in 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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